Low fat jujube cake(di zhi hong zao dan gao )

Low fat jujube cake

Introduction:

"Junzhi's jujube cake belongs to muffin's method. It's a little strange why you add baking soda to dates instead of flour. However, it should be made according to the original formula. I didn't pay much attention to the size of the molds you used. When you installed the molds, I found that your molds were relatively small, so I could make 12 molds. When my molds were larger, I had to fill 6 cups, and the baking time increased accordingly. "

Production steps:

Step 1: prepare materials

Step 2: remove the core of jujube and cut it finely

Step 3: pour the dried jujube into a small pot and add water

Step 4: boil

Step 5: add baking soda and stir well

Step 6: add butter and stir until melted

Step 7: add brown sugar and stir until dissolved

Step 8: put it aside

Step 9: sift the baking powder and flour

Step 10: add the jujube paste

Step 11: pour in the broken eggs

Step 12: mix well until there is no dry powder

Step 13: put it into the mold and put it into the baking tray

Step 14: put into a 180 degree preheated oven and bake in the middle for about 30 minutes

Step 15: cooked out

Materials required:

Low gluten powder: 90g

Brown sugar: 60g

Egg: 1

Dried red dates: 135g

Water: 135g

Butter: 30g

Baking powder: 3 G

Baking soda: 1 / 2 teaspoon

Note: stick the toothpick into the center of the cake and pull it out. If there is no residue on the toothpick, it means the cake is baked. Jujube weight is even the core, butter can be used for other vegetable oil.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Di Zhi Hong Zao Dan Gao