Three dates a day will keep you from getting old. The main raw materials of jujube cake are jujube, honey, sugar, flour and eggs, which are made by multi-step secret method. The entrance is sweet and the taste is soft. Because it contains jujube, jujube cake is rich in vitamin C, protein, calcium, iron and other nutrients, so it can be said that jujube cake is a nutritional tonic suitable for all ages. Jujube cake is the perfect combination of jujube and cake. The soft cake gives off a strong flavor of jujube paste. The looming aroma passed from the sense of smell to the sense of taste, which made me want to take a bite. As one of the top ten cakes of Manchu-Han banquet, it deserves to be called the first cake of Qing court. Next, follow McDougall to see how jujube cakes are made.

Required ingredients: red dates, sugar 170g, brown sugar 80g, eggs 20g, low flour 4 parts, baking powder without aluminum 180g, baking soda 7g, anhydrous butter 4g, 70g (butter can be replaced by other edible oils, but it is best to use tasteless vegetable oils such as corn oil and sunflower oil).

Steps:

1。 Soak jujube for 2 hours, take out the core, and cook with high fire until chopsticks can easily insert jujube.

2. Add white sugar, brown sugar, jujube water, pour it into a blender and stir it into a turbid state (don't pour too much water, don't cross jujube noodles) for later use.

3. Add the eggs into the beaten jujube paste one by one and beat them with an eggbeater. There's no need to send them away.

4. After sieving, add the low flour, baking powder and baking soda into the solution of eggs and red dates for three times, and stir quickly and evenly. Yes, there must be speed! (The batter hardens slowly)

5. Add butter and stir quickly and evenly.

6. Pour into the toast mold, smooth the surface, spin dry, shake out bubbles, and evenly sprinkle white sesame seeds on the surface.

7. Preheat the oven, heat it up and down at 170 degrees, and bake for half an hour.

8. Check the baking method: ① Insert the bamboo stick or toothpick into the center of the cake and pull it out. If there is no sticky substance, it means it is cooked. 2. Pat the cake surface with your hand. The surface of baked cake is very elastic.

9. It is suggested that the freshly baked cake be cooled for 5 minutes, then demoulded, cut and eaten, and slag will fall off when it is urgent.