Brown sugar jujube cake(hong tang zao ni dan gao )

Brown sugar jujube cake

Introduction:

"Make your own cake and put whatever you want. Today I made a woman's favorite brown sugar jujube cake."

Production steps:

Step 1: separate the egg white and yolk

Step 2: make sure that the egg white bowl is free of water and oil. Beat the egg white until there are small bubbles. Then add 15g brown sugar

Step 3: continue beating. When the protein begins to thicken, add 15g brown sugar

Step 4: continue to beat again, and add 15 grams of brown sugar when the surface of the protein has lines

Step 5: whisk the egg white until the egg beater has a small vertical sharp angle

Step 6: cut the jujube, soak it in boiling water, remove the core, stir it up with a cooking machine, and drink the excess jujube water

Step 7: add the remaining brown sugar into five egg yolks and stir well

Step 8: add oil, turn well, sift flour, add egg yolk paste several times, stir well

Step 9: add the jujube mud and turn the jujube water evenly

Step 10: add 1 / 3 protein to the yolk paste and mix well

Step 11: pour the egg yolk paste back into the albumen bowl and mix well

Step 12: pour into the mold, sprinkle some remaining jujube mud, put the mold on the table, knock it a few times, shake out big bubbles and put it into the preheated oven. 160 degrees up and down the fire for 30 to 35 minutes, take out the baked cake and immediately put it on the cooling rack to cool

Materials required:

Eggs: five

Flour: 85g

Brown sugar: 60g

Vegetable oil: 40g

Red dates: 100g

Jujube water: 30g

Note: 1 jujube is sweet, you can put less brown sugar, I use the amount should be the bottom limit. 2 turn the egg yolk and protein, from the bottom up, like stir fry, never circle stirring, in order to avoid protein defoaming

Production difficulty: simple

Craft: Skills

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Hong Tang Zao Ni Dan Gao