Red jujube cake, which is loved by both young and old, has a rich jujube flavor and moderate sweetness. 8 walnuts are shelled and broken into small pieces, which adds a lot of nutrition to the jujube cake. The prepared jujube cakes can be stored in a fresh-keeping box at room temperature, or sealed and stored in the refrigerator. It's good for breakfast and snacks. This is a traditional Chinese dim sum, which is simple, golden red in color and full of jujube fragrance. It is more delicious and nutritious than the ordinary original cake. Come and try it together.
Ingredients:
Red Jujube 150g
Walnut kernels 50g
low-gluten flour 200g
Brown sugar 130g
Milk 100g
Egg 8
Aluminum free baking powder 8g
Baking soda 4g
Corn oil 80g
White sesame moderate
Practice:
Soak red dates in cold water in advance and cut them into small pieces. Do not exceed the size of fresh soybean kernels; break walnuts into small pieces; if brown sugar has large lumps, do not pick it up.
Pour milk into the jujube, stir well and let stand for 2 minutes, so that the jujube fully absorbs the milk; heat over low heat to soften the jujube slightly.
Pour the brown sugar into the red jujube, continue to heat it over low heat, keep stirring with the stirring stick, so that the brown sugar is fully mixed with the red jujube, turn off the heat, and use it after cooling; if the red jujube is too large, it can be used after being disturbed by cooking; look at personal liking, some particles are better in video and taste.
Pour the cool brown sugar jujube paste into a deeper beating basin, 8 eggs into the basin, first use a scraper to stir the two well.
With an electric egg beater for high speed, my egg beater is at 9 speed. I beat it at 7 speeds for about 7 minutes, and the egg paste becomes larger and lighter. When I lift the egg beater, the egg paste slowly falls down and the trace does not disappear for 10 seconds. The egg beater turns at a low speed to tidy up the air bubbles to make the egg paste more delicate and stable; after dishing the egg paste, the oven begins to preheat 150 degrees.
Mix the low-gluten flour with baking powder and baking soda and sift it into the egg paste twice; mix well and sift in the next flour.
Mix it up and down to make a fine batter.
Pour the walnut kernel and corn oil into the batter, copy the bottom, and stir from the bottom down.
The mixed paste is brown sugar red jujube cake paste, which is basically the same volume as without walnut corn oil, and there is no obvious defoaming; if the bubbles visible to the naked eye burst and accompanied by Pupu sound after stirring, then it is seriously defoaming, and the jujube cake is hard after baking.
Pour the jujube cake paste from a height of 20 centimeters into an 8-inch fixed cake mold with a size of 218 "218" 79mm. Sprinkle proper amount of white sesame seeds on the surface. Shake the mold a few times and shake a large bubble.
Put the mold containing jujube cake batter into the middle layer of the preheated oven and heat 150 degrees for 60-70 minutes. The temperature and time are adjusted according to the actual situation of the oven, the material of the mold and the depth of the mold.
After coming out of the furnace, gently shake the mold for a few times, cool naturally in the mold or take off the mold immediately, because the non-stick mold is used, so the oil paper is very smooth; cool and cut into pieces to eat.
Walnut red jujube cake finished, bright red color, jujube fragrance, delicious than Chiffon cake.
Source: Douguo Meishi
