Jujube paste and brown sugar(zao ni hong tang mi qi feng )

Jujube paste and brown sugar

Introduction:

"Is it true that the older you get, the more you worry? Worried about children's education, worried about the health of the elderly, even sleep is not solid, always feel that the door is not locked, so that every time I sleep in bed, I have to get up and twist the door lock! I never pay attention to self-cultivation. Recently, I've become obsessed with the nutritional collocation of food materials. When I get to middle age, I have experienced too much life and death, and then I know that everything is floating clouds. Only my body is a loyal partner who can accompany me all my life, so I have to take good care of it! Women are generally ischemic and afraid of cold. During this period, the weather is only about ten degrees. To be honest, it's not really cold, but my hands and feet are immediately cold. Everyone is only wearing two clothes, so I feel a cold feeling into the bone marrow! Chinese medicine told me to eat more red dates and brown sugar. Well, although it's a lifetime thing for women to lose weight, it's good to have some dessert for breakfast. I specially made a jujube paste brown sugar cake for myself. I hope it won't be too cold this winter! For a long time, Qifeng always uses white sugar, because after reading many recipes, it is mentioned that the egg white has a lot to do with sugar. This time, in order to make the cake more beautiful, we boldly use brown sugar to remove the protein. At first, we were very careful and nervous. Later, we thought that if we can't beat it well, we can make sponge cake. It's a relief to think about this, and we feel very happy Relax, so with a indifferent attitude to the operation, and then the protein play very beautiful, just spend a little longer than sugar. So a lot of times, a lot of things, try to know whether it can succeed. Baking, let me increase a lot of service knowledge

Production steps:

Step 1: wash the jujube, add appropriate amount of water, put it into the juice machine and beat it into mud

Step 2: separate the egg white and yolk

Step 3: add brown sugar into egg white three times, beat until hard foaming

Step 4: add brown sugar to the yolk and beat it with a beater to turn white

Step 5: pour in the oil and milk and beat evenly with the egg beater

Step 6: add the jujube paste

Step 7: sift in japonica rice flour and corn flour

Step 8: mix evenly with scraper

Step 9: mix the yolk paste and protein paste three times

Step 10: pour the batter into the 6-inch cake mold and shake the bubbles away

Step 11: put it into a 150 ℃ preheated oven and bake for 50 minutes

Step 12: turn the button down

Materials required:

Japonica rice flour: 40g

Corn flour: 20g

Oil: 40g

Sugar: 50g

Jujube paste: 50g

Milk: 40g

Precautions: 1. Don't add too much water when making jujube mud, so as to avoid too little jujube weight and too light jujube flavor. 2. When mixing batter, it's better to add protein several times, so it's not easy to defoaming.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Zao Ni Hong Tang Mi Qi Feng