Jujube walnut cake(hong zao he tao dan gao )

Jujube walnut cake

Introduction:

"Rich nutrition, good taste"

Production steps:

Step 1: remove the core of jujube, boil it with milk, boil it into jujube mud, and set aside for cooling;

Step 2: slowly stir the egg, sugar and salt together until they are saccharified;

Step 3: drain the jujube mud as much as possible, add it and continue to stir;

Step 4: mix the low gluten flour, soda powder and baking powder evenly, sift them, and add them into the blender dish;

Step 5: mix slowly until there is no dry powder, mix at medium speed for several times to avoid particles;

Step 6: stir slowly, add salad oil slowly in three times;

Step 7: add the melted butter and mix slowly;

Step 8: clean the walnuts, add them, and mix them well by hand;

Step 9: pour the batter into the mold and shake it slightly to eliminate the excess bubbles;

Step 10: adjust the oven to the middle and upper layer of 165 degrees; bake for 37 minutes.

Step 11: finished bangbangda. A little more oil

Step 12: Breakfast

Materials required:

Jujube: 200g

Milk: 240g

Low gluten flour: 650-700g

Walnut: 200g

Egg: 750g

Fine sugar: 500g

Baking powder: 15g

Salad oil: 300g

Melted butter: 300g

Note: 1. The process of boiling jujube paste is a very long one, be careful to paste the pot; 2. The amount of flour is not certain, the season, room temperature, and moisture content of jujube paste will affect; 3. A small part of walnut kernel can be left to decorate the surface of the paste, and almond slices can also be decorated. Depu electric oven, bake your favorite food for home!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hong Zao He Tao Dan Gao