Recipe: Jujube walnut cake

Home Cooking Recipe: Jujube walnut cake

Notes:

I want to make this jujube cake for a long time. I don't have to worry about it anymore. A large amount of jujube is added to the egg paste to make the egg paste more stable. This sponge cake is made with egg splitting, and the egg yolk is emulsified and finally mixed with the powder. The tissue is also more delicate. The finished product is soft and moist like a hurricane, and the sponge cake has a firmer taste and elasticity.

Ingredients:

Steps:

  1. Home Cooking Recipe: Put the egg yolk in the container and add brown sugar to heat the water. Immediately after adding brown sugar, use the egg beater to break up to prevent the egg yolk from agglomerating.

    Put the egg yolk in the container and add brown sugar to heat the water. Immediately after adding brown sugar, use the egg beater to break up to prevent the egg yolk from agglomerating.

  2. Home Cooking Recipe: Stir until the brown sugar is completely melted into a fine egg yolk paste. Remove the pot from the hot water and continue to stir until the color becomes lighter and thicker, ie it is emulsified.

    Stir until the brown sugar is completely melted into a fine egg yolk paste. Remove the pot from the hot water and continue to stir until the color becomes lighter and thicker, ie it is emulsified.

  3. Home Cooking Recipe: Add honey and jujube.

    Add honey and jujube.

  4. Home Cooking Recipe: Beat evenly.

    Beat evenly.

  5. Home Cooking Recipe: The protein is sent with an egg beater. The brown sugar is added to the protein three times, and the protein can pull out the microbend peak, which is close to dry foaming.

    The protein is sent with an egg beater. The brown sugar is added to the protein three times, and the protein can pull out the microbend peak, which is close to dry foaming.

  6. Home Cooking Recipe: Take 1/3 amount of protein cream and add it to the jujube egg yolk paste in step 4.

    Take 1/3 amount of protein cream and add it to the jujube egg yolk paste in step 4.

  7. Home Cooking Recipe: Mix quickly and evenly.

    Mix quickly and evenly.

  8. Home Cooking Recipe: Add 1/3 more protein cream.

    Add 1/3 more protein cream.

  9. Home Cooking Recipe: Mix well quickly.

    Mix well quickly.

  10. Home Cooking Recipe: Pour the egg paste from step 9 into the remaining meringue.

    Pour the egg paste from step 9 into the remaining meringue.

  11. Home Cooking Recipe: Use a spatula to quickly mix and mix.

    Use a spatula to quickly mix and mix.

  12. Home Cooking Recipe: Mix low-gluten flour + baking soda and mix in a 1/2 amount into the jujube paste.

    Mix low-gluten flour + baking soda and mix in a 1/2 amount into the jujube paste.

  13. Home Cooking Recipe: Mix quickly and evenly.

    Mix quickly and evenly.

  14. Home Cooking Recipe: The remaining powder is sieved in.

    The remaining powder is sieved in.

  15. Home Cooking Recipe: Mix well quickly.

    Mix well quickly.

  16. Home Cooking Recipe: A small amount of egg paste is placed in pre-weighed corn oil.

    A small amount of egg paste is placed in pre-weighed corn oil.

  17. Home Cooking Recipe: The scraper is quickly cut and mixed, and the basic mixing is fine.

    The scraper is quickly cut and mixed, and the basic mixing is fine.

  18. Home Cooking Recipe: Pour the egg paste into the jujube paste.

    Pour the egg paste into the jujube paste.

  19. Home Cooking Recipe: Mix well and add walnuts.

    Mix well and add walnuts.

  20. Home Cooking Recipe: Continue to mix quickly and evenly.

    Continue to mix quickly and evenly.

  21. Home Cooking Recipe: Pour the egg paste into the mold that is laid on the oil paper, and smooth the surface with a squeegee to shake the mold.

    Pour the egg paste into the mold that is laid on the oil paper, and smooth the surface with a squeegee to shake the mold.

  22. Home Cooking Recipe: Preheat the oven at 170 ° C for 20-25 minutes. The toothpick can be inserted without a cake body.

    Preheat the oven at 170 ° C for 20-25 minutes. The toothpick can be inserted without a cake body.

Tips:

1. The sugar in the formula is reduced. For the yolk emulsification, protein and egg paste stability, do not easily reduce sugar. 2. For good taste and good looks, use brown sugar. The brown sugar is easy to absorb moisture and agglomerate. Before use, the cake should be broken. I use the shredder to directly hit it. Otherwise, the place where the sugar is inside is a black hole. 3. Jujube mud should be dried as much as possible. In the end, how dry is the best. In short, the less water, the better. Frequently, the cakes made by the students are wet and sticky, and the hair is not good, which is related to the moisture content of the jujube. Jujube purely fried on the line, no ingredients need to add sugar. 4. The corn oil used in the formula can be as long as it is an odorless vegetable oil including salad oil. This way, the cake is not hard to be frozen. Like to use butter, you can melt it and add it to the step. 5. To prevent defoaming, try to shorten the operation time, reduce the number of times of mixing, and mix quickly. Do not repeat unnecessary operations. 6. The oven must be fully preheated, because the temperature is unstable at the initial stage of preheating, which will affect the cake. I usually preheat it for at least 10 minutes.


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