Jujube cake is made of red dates and flour. The color is dark brown, the fluffy and rich taste makes people like it, and the fragrant taste makes people want to stay. Sweet but not greasy, greasy but not greasy, you will feel fragrant after eating. As long as a soft jujube cake warms your stomach and heart, your body and mind will be comforted instantly.

A well-made jujube cake with a cup of mellow soybean milk is a perfect breakfast. A bite of jujube cake and a bite of soybean milk are nutritious and delicious, and the good mood of the day begins.

[Ingredients List] 250g of jujube paste, 6 eggs, 0/00g of brown sugar/kloc, 30g of white sugar, 5g of baking powder, 5g of baking soda, 2g of salt, 0/60th of corn oil/kloc and 300g of low-gluten flour.

[Production Steps]

1, add 250g of jujube paste to the bowl. I made this jujube paste and put it in the refrigerator last time. If you don't know how to make jujube paste, you can watch my previous video.

2. Then add 6 eggs and 100g brown sugar into the jujube paste and beat with an egg beater until the brown sugar is dissolved. Because brown sugar is easy to agglomerate, you can pour it out first and filter it with a thin screen, so as to ensure the delicate taste and uniform color of jujube cake.

3. After filtering, add 30 grams of white sugar, 5 grams of baking powder, 5 grams of baking soda and 2 grams of salt, continue to stir evenly with an egg beater, and then add 160 grams of corn oil to continue to send at high speed, and be sure to fully stir evenly;

4. After finishing, you can add low-gluten flour. Remember to sieve 300 grams of low-gluten flour in advance, and then add it to the batter three times. Beat at low speed with an egg beater every time until there is no dry powder. Don't beat for too long to avoid gluten in the flour. Just stir well until there are no small particles.

5. Prepare a mold, brush oil on the bottom and around it to prevent sticking, then pour in the batter, sprinkle with white sesame seeds after pouring in, and finally shake the baking tray for two or three times, shake out big bubbles and put it in a preheated oven;

6. Bake at150℃ for 35 minutes. The specific time can be adjusted according to the oven temperature. I adjusted it for 30 minutes at first, and then I added a few minutes when the color was a little lighter.

7. Take the jujube cake out immediately after baking and gently drop it on the table to shake off the heat. Then after demoulding, put it aside and cool it slightly. After it is not scalded, cut it into pieces to eat.

Our jujube cake is ready. The jujube cake made by this formula is not so oily and sweet, but also very delicate and soft.

It can bounce back quickly with a press of your hand, just like the one you bought. Rich red dates and soft cakes are my favorites. I usually have breakfast together.