Jujube cake(zao gao )

Jujube cake

Introduction:

"Jujube taste sweet and warm, spleen and stomach, replenishing qi, nourishing blood and tranquilizing effect. Every time I pass by the small workshop, I am attracted by the smell of jujube coming from the cake room. In the past, when I saw the freshly baked jujube cake, I could not help but buy a large bag of it. Ha ha, it's really delicious. Now is the beginning stage of baking. I also want to try this delicious and nutritious jujube cake. There is a folk saying that "if you eat three jujubes a day, you won't be old at the age of 100". As soon as the jujube cake is put into the oven, the smell of jujube wafts out in a short time. After baking, I can't wait to get a big piece of it. It's really fragrant. "

Production steps:

Step 1: weigh the material

Step 2: mix whole egg with brown sugar.

Step 3: mix the brown sugar and the whole egg with a hand beater.

Step 4: add brown sugar to the whole egg, separate (40) degree hot water, stir with egg beater until brown sugar dissolves.

Step 5: first low speed to fish eye, then high speed to egg.

Step 6: until the color of the egg becomes light, from thin to thick, lift the beater, and the low egg slurry can accumulate on the surface of the egg slurry.

Step 7: mix corn oil and jujube paste carefully and evenly.

Step 8: sun the sifted medium flour and corn starch into the egg paste for 2-3 times, cut and mix evenly.

Step 9: pour the batter into the 8-inch mold, shake twice to make big bubbles, preheat the oven for 150 ℃ for 60 minutes, add the second layer from the bottom, put on and off the fire, cover the cake with tin foil immediately after coloring.

Step 10: baked jujube sponge cake.

Step 11: after being out of the oven, turn it upside down on the grid, cool it and demould it.

Step 12: cut into pieces.

Materials required:

Medium flour: 88g

Corn starch: 22G

Eggs: 4

Corn oil: 25g

Jujube paste: 70g

Brown sugar: 35g

Note: 1. The whole egg is more difficult than the egg white, and the time is longer. Therefore, it is easier to beat the whole egg at about 40 degrees, so you need to sit on hot water to beat the egg. 2. If the cake is not well mixed, it is easy to defoaming, and the cake is not soft enough. So don't stir the batter in circles, turn it up from the bottom. 3. After pouring in the corn oil, mix it patiently and carefully for several times, so that the oil and batter can be mixed evenly, and do not stir in circles.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zao Gao