The first kind of steamed jujube cake, jujube peeled and softened with water, can live directly in the noodles. The formula is: 250g of flour, 3-4g of baking powder, 3-4g of yeast, 25g of sugar and proper amount of water. There is no blender at home to melt yeast with warm water. Put the mixed dough into a steamer and spread it into a cake two centimeters long. I woke up in about an hour and steamed in the pot.
The second kind is baked jujube cake, and the processing method of jujube is the same as the first kind. The specific formula: jujube meat 200g, sugar 100g, butter 220g, whole egg 180g, yolk 90g, low-gluten flour 180g and baking powder 5g. Method of making: Beat butter with sugar, add eggs and yolk and mix well, then add low-gluten flour and baking powder and mix well. Put the mixed batter into a baking tray or squeeze it into a paper cup and bake for 20 minutes. The fire in the oven is 160 degrees, and the fire is 140 degrees. Bake for about 30 minutes.
When making jujube cakes, don't mash the dates. It is difficult to make jujube cake with jujube paste. I don't remember the cost of making them. Steamed or baked jujube cakes have a light taste and are not as fragrant as those bought outside. Most of the products bought outside put jujube flavor essence. So we can still eat the dates in the jujube cake.
Precautions:
1, if there is water-oil separation in the process of adding egg liquid, don't worry, just add a proper amount and mix well.
2, jujube paste is best fried by yourself. Butter should be fermented butter!
3. Remember to return oil one day, otherwise it will be easy to disperse.