Walnut cake with brown sugar and jujube paste(hong tang zao ni he tao dan gao )

Walnut cake with brown sugar and jujube paste

Introduction:

"I always feel that the jujube mud walnut cake made with brown sugar is not only more nutritious and healthy, but also a perfect match in the taste. It's really sweet and mellow to the extreme..."

Production steps:

Step 1: prepare the necessary raw materials. (there are two eggs in the photo, and another one is added in the post)

Step 2: prepare the walnuts.

Step 3: soak the jujube in warm water (about 20 minutes), wash it with clean water, remove the core, and grind it with a cooking machine.

Step 4: cut the kernel into small pieces.

Step 5: 135 grams of water, add crushed jujube, mix well, then add 50 grams of sunflower seed oil, stir well.

Step 6: mix vanilla powder and low powder and sift them, then add them into jujube paste, cut and mix evenly.

Step 7: beat the eggs into a clean beating basin, then add 60g brown sugar, 20g white sugar and 0.5g salt, and stir with a manual egg beater until saccharified. (three eggs)

Step 8: take another basin, add appropriate amount of hot water (the water temperature is about 40 degrees), and then put the egg beating basin in. Use the electric egg beater to beat the egg liquid at low speed first and then at high speed until the consistency becomes thicker. The dripping egg paste can be used after the surface does not disappear.

Step 9: add 1 / 3 egg paste into jujube paste and mix well.

Step 10: return to the rest of the batter.

Step 11: add the walnuts.

Step 12: cut and mix quickly. (don't draw a circle when cutting and mixing. The action on the hand should be light and fast, so as to avoid the defoaming of the egg paste after a long time.)

Step 13: pad anti sticking oilcloth (or oilpaper) in the mold.

Step 14: put in the batter and shake it gently on the table to remove the big bubbles. Preheat oven 10 minutes in advance, middle layer at 175 degrees, bake for 25 minutes until cooked. The time and temperature here are for reference only, please adjust according to the performance of your oven.

Materials required:

Low powder: 140g

Eggs: 3

Jujube: 70g

Walnut: 70g

Sunflower seed oil: 50g

Brown sugar: 60g

Sugar: 20g

Salt: 0.5g

Vanilla powder: 1g

Water: 135g

Note: jujube is rich in nutrition, jujube skin has the function of generating blood, so it is best not to remove the jujube skin when eating, and use the cooking machine to grind the same taste of slag.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Hong Tang Zao Ni He Tao Dan Gao