Jujube Muffin Cake(hong zao ma fen dan gao )

Jujube Muffin Cake

Introduction:

"Muffin Cake is very simple to make. It mainly uses baking powder as baking enzyme. There is no need to send eggs. It is time-saving and labor-saving. I believe even novice bakers will succeed. I made Muffin Cake once before, but it was not very successful because there was no baking powder added. This time, we readjusted the formula and added red dates. The baked cake is soft and sweet. It's very delicious. "

Production steps:

Step 1: wash free Xinjiang jujube chopped

Step 2: soak in milk for 20 minutes

Step 3: beat the eggs in the container, add sugar and stir well

Step 4: pour in corn oil and stir well

Step 5: weigh flour, corn starch, baking powder and baking soda, mix well

Step 6: sift twice

Step 7: sift into the egg mixture

Step 8: cut up and down and stir until there is no dry powder

Step 9: add crushed red dates and soaked milk to the egg paste

Step 10: mix well

Step 11: pour the cake paste into a small paper cup

Step 12: preheat the oven at 170 ℃ for 3-5 minutes, and put the pan into the oven

Step 13: bake in the middle layer for 30 minutes

Materials required:

Flour: 80g

Corn starch: 20g

Corn oil: 30g

Soft sugar: 20g

Eggs: 2

Milk: 100g

Baking powder: 7g

Jujube: 56g

Note: do not need to beat eggs, to increase the amount of baking powder.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Hong Zao Ma Fen Dan Gao