The water is almost three times that of the jujube, and it is cooked for about 20 minutes (the water does not dry)
Wait for the red dates to dry. Pour out, after a little cool, go to the jujube (very troublesome, please show your subjective initiative). Chop the jujube skin, or directly press the jujube. (can add some honey)
Three eggs were thrown into a water-free, oil-free container and sent with an egg beater.
Add jujube and salad oil and mix well; add flour and mix well. (I also added some milk and cocoa powder)
Apply a little butter or cooking oil to the mold, pour in the mixture and sprinkle a little nut.
The oven is 170 degrees, the middle layer, up and down, 25 minutes.
1. Make the jujube cake for the first time. Because abroad, there is a shortage of supplies. Domestic friends, please choose fresh red dates or go to nuclear dates or gelatin candied dates. It’s too much trouble when the red dates are dried to make the jujube! 2. The last baked is not very bulky, the middle is a little wet and soft, I don't know what the reason is, not enough fermentation? More water? Is the baking time too short? But don't have a taste.