[food fashion arena baking competition area]: Nourishing Qi and blood -- jujube sponge cake(shi shang lei tai hong bei sai qu bu qi yang xue zao ni hai mian dan gao )

[food fashion arena baking competition area]: Nourishing Qi and blood -- jujube sponge cake

Introduction:

"Jujube is rich in protein, fat, organic acids, vitamins, calcium, iron and other rich nutrients. Eating jujube regularly can improve human immunity, Nourish Qi and blood, calm the nerves and strengthen the spleen. Make a nutritious and delicious sponge cake with red dates. Cut it into small pieces and add some cream to decorate it. It's not bad to treat guests

Production steps:

Step 1: soak the seeded jujube in warm water and boil until the jujube is soft and rotten.

Step 2: pour the jujube with water into the cooking machine and beat it into mud.

Step 3: take 85 grams of jujube mud, add corn oil and salt, mix well.

Step 4: pour the eggs into an oil-free and waterless container, add brown sugar and 3-4 drops of rum, beat the eggs with an electric beater at low speed, and then beat them at high speed.

Step 5: beat until the egg does not drip when pulling up the head.

Step 6: sift the low gluten flour and salt twice, sprinkle them on the surface of the egg paste in several times, mix them evenly with a rubber scraper, and pay attention not to draw circles to avoid defoaming.

Step 7: add a small amount of batter to the jujube paste and quickly mix well.

Step 8: pour jujube paste into egg paste and mix well.

Step 9: pour into the 18x18cm square mold, shake gently to discharge large bubbles.

Step 10: preheat the oven 180 degrees, heat up and down, bake in the middle layer for 25 minutes, and then come out of the oven. (tin paper should be covered according to coloring during baking)

Step 11: turn the cake upside down and cut it into pieces.

Step 12: add light cream and sugar, beat it to 70% of the hair, put it into the flower mounting bag and squeeze it on the cake to decorate.

Materials required:

Red jujube paste: 85g

Corn oil: 30 ml

Low powder: 120g

Salt: 2G

Eggs: 4

Brown sugar: 90g

Rum: 3 to 4 drops

Cream: 100g

Sugar: 10g

Note: 1, to do a good job of whole egg sponge cake, first of all, mix the powder, be sure to send the egg liquid in place, the egg liquid is stable and can bear the weight, so as not to defoaming. 2. The flour can be sifted into the egg paste in several times, one layer at a time. In addition to the last time thoroughly mix, the rest do not mix hard, as long as the mixing can not see the dry powder, but the last time must turn well.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Shi Shang Lei Tai Hong Bei Sai Qu Bu Qi Yang Xue Zao Ni Hai Mian Dan Gao