2, the practice of medlar egg cake.

3. Picture of Lycium barbarum cake.

4, jujube cake.

1. Material: 40g of low-gluten flour, 6 eggs, 8g of medlar, 30g of corn oil, 30g of sugar and 40g of water.

2. Separate the egg yolk and egg white into a water-free and oil-free basin.

3. Put 40 grams of water into Lycium barbarum and mash it with a cooking machine.

4. Add sugar to the egg white at one time until it is difficult to foam, and the egg white cream forms a small hook.

5. Add corn oil and medlar paste to the egg yolk and beat well with an egg beater.

6. Sift in low-gluten flour and mix well.

7. Take one third of the protein paste, put it into the egg yolk paste, and stir it evenly through shearing.

8. Pour the egg yolk paste back into the protein paste and stir it evenly by cutting and mixing.

9. Pour into the baking tray and smooth it with oiled paper, and gently shake it twice.

10. Put it into the oven preheated to 150℃ and bake the middle layer for about 30 minutes.

1 1. Take out the baked bread and cool it upside down.