Jujube Cupcake(hong zao zhi bei dan gao )

Jujube Cupcake

Introduction:

"Jujube is added to the cake, which is delicious and beautiful. You can send your friends and relatives. Jujube, also known as red jujube, dried jujube, jujube, etc. Jujube is rich in protein, fat, sugar, carotene, B vitamins, vitamin C, vitamin P, phosphorus, calcium, iron and other components, among which the content of vitamin C is among the best in the fruit, which has the reputation of "vitamin C". Jujube has the functions of tonifying deficiency and Qi, nourishing blood and calming the nerves, strengthening the spleen and stomach. It is a good health nutrition for patients with spleen and stomach weakness, deficiency of Qi and blood, fatigue and insomnia. This is a six inch Qifeng recipe. You can also use sponge cake. And some of the batter pack less, you can pack eight full ha. Ingredients 1: 3 egg yolks, 20g sugar, 40ml corn oil, 40ml water, 60g low flour ingredients 2: 4 protein, 40g sugar, a little white vinegar

Production steps:

Step 1: cut the dates with scissors.

Step 2: separation of yolk and protein. Add corn oil, water and sugar into the yolk bowl and mix well.

Step 3: add the sifted low flour and mix well. Don't over stir.

Step 4: add two drops of white vinegar into the protein bowl, beat until thick, add 40g of 1 / 3 sugar.

Step 5: add 40g 2 / 3 sugar when the protein is slightly fine.

Step 6: add the last sugar when the protein is rough.

Step 7: beat the egg white until you pick up the beater and show a short triangle state.

Step 8: add one third of the protein paste into the egg yolk paste.

Step 9: mix well and then pour back into the protein basin. Mix well by cutting and mixing. Turn the basin with your left hand and stir fry with your right hand.

Step 10: add the red dates and mix well.

Step 11: put it in a paper cup and leave some dates on it.

Step 12: preheat the oven for 150 degrees and bake for 20 minutes. (subject to the oven temperature.)

Materials required:

Eggs: 4

Red dates: moderate

Sugar: 60g

Corn oil: 40ml

Water: 40ml

White vinegar: a little

Note: 1, egg yolk paste into the low powder should not be over stirred to avoid gluten. 2. Pay attention not to overdo the pattern when beating protein. 3. When mixing, use cutting and mixing method, do not circle, and be light.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Hong Zao Zhi Bei Dan Gao