[How to make jujube cake oven]_how to make_how to make

[How to make jujube cake oven]_how to make_how to make

Jujube cake is also a very delicious kind of cake. Many people eat a piece of jujube cake in the morning to satisfy their hunger, because jujube cake tastes sweeter and contains more sugar, so when the human body has energy, eatJujube cake replenishes energy very quickly. Some jujube cakes are not made with jujube directly, but with jujube puree. So how to use jujube cakes in the oven?

Ingredients: 4 eggs; 100 grams of salad oil; 7 grams of baking powder, 1 3/4 teaspoon; about 110 grams of red dates, before pitting; about 180 grams of low-gluten flour; 4 grams of baking soda, about a teaspoon, 5ML; 180 grams of sugar; white sesame for decoration!

The practice of jujube cake: weigh about 110 grams of red dates (you need to choose a slightly larger, thicker date to produce more jujube, as long as you don’t use porridge-like dates that are not much larger than wolfberry.)Slowly cook six times the water over low heat.

Cook until the dates are rotten, the color is crimson, and the volume becomes large. When the water is high, dry the water until the dates are sticky and brushed.

At this point, we can call jujubes. One hundred grams of jujubes will absorb a lot of water after they are boiled.

We just weigh about 130 grams.

Weigh in 180 grams of sugar directly.

Beat the egg beater for a few minutes. It will be beaten until it is saccharified, so if you add coarse sugar, you need to beat it for a while, or heat it.

Twist it by hand to see if the sugar has melted.

Break in five eggs directly. If the eggs are large, put four or four and a half.

Beat the eggbeater for a few minutes without hitting too much.

Weigh directly 180 grams of powder and 7 grams of baking powder and 4 grams of soda powder (no sieving required.

Electronic scales say that a few grams are not allowed, baking powder and baking soda are counted as 4 grams a small spoon 5ML a flat spoon.

It’s critical here!

Directly use an eggbeater to stir evenly until there is no dry powder. The speed should be fast. After a few seconds, you can stop the dry powder to avoid seeing the flour.

At this time, the stirred batter should have a certain consistency. Lifting the eggbeater will not cause the batter to disappear immediately.

If the batter is thinly drawn, it is also normal. The degree of date puree and the size of the eggs will affect the amount of batter. Add a few grams and a few grams of low-gluten flour until it is thick.

Weigh directly 100 grams of salad oil and stir it with an eggbeater for a few seconds.

Pour into an 8-inch deep baking dish lined with greased paper, sprinkle with white sesame seeds, and bake in a preheated oven at 165 degrees. The cake is very thick, so it should be baked at low temperature for about 50 minutes.

About half an hour, you can try to see if you want to cover the tin foil to prevent the darkening.

At this point the cake swelled very high.

When the time is up, the cake will fall down (like Qifeng cake, it will fall down when cooked), pat it with your hands.