Materials:
50g of jujube with kernel removed, 60g of milk, whole egg 180g, 3g of salt, sugar 150g, 5g of baking powder, low flour 1g, 300g of salad oil, 60 honey red beans (if walnuts are the best) and 65438+ candied dates.
Exercise:
1. Soak peeled and chopped dates in milk for more than four hours, preferably overnight. At last, the jujube sucked all the milk and became very soft and full of hope.
2. Whole egg+salt+brown sugar, melt at medium speed, and quickly beat it to milky white and thick. It is impossible for brown sugar to be milky white and thick.
3. Slowly defoam 1-2 minutes to make the batter shiny. I don't understand this. Anyway, let it stand for a few minutes, or play slowly.
4. Add the soaked red jujube milk and slowly add it; My dates have sucked up all the milk, electric egg beater. Slow down.
5. Add the sieved powder (baking soda powder, baking soda powder, low powder) and slow down.
6. Slowly add salad oil, turn off the eggbeater, add red beans and stir by hand until uniform.
7. Inject high-temperature paper cups, which are 60% full.
8. Preheat the oven 25 minutes in advance 180 degrees.
9. Middle layer 160 degree fire, half baked. Because the surface layer has solidified and hardened, the swollen batter has nowhere to go, so it overflows a lot of batter, but the cup is not full.
10. So, when baking for the second time, Changdi bakes the pan, spreads oiled paper under it, pours in the batter, vibrates bubbles, scatters candied dates, and vibrates a few times to prevent it from floating on the surface, so it is easy to paste.
1 1. 170 degree lower fire baking bottom. The top layer of the cake is not condensed, so there is room for expansion. The cake is almost full. Turn to fire and bake together. Bake for about 7 minutes, and you can bake delicious jujube cakes.