Ingredients required: red dates 170g white sugar 80g brown sugar 20g eggs 4 low flour 180g aluminum-free baking powder 7g baking soda 4g anhydrous butter 70g (butter can be replaced by other edible oils, but it is best to replace it with tasteless vegetable oils such as corn oil and sunflower oil).

Step: 1. Soak jujube for 2 hours, remove the core, and cook over high fire until chopsticks can easily poke into jujube.

2. Add white sugar, brown sugar, jujube soaked in water and pour into a blender to make a paste (don't pour too much water, don't cross jujube noodles) for later use.

3. Add eggs to the beaten jujube paste one by one, and use an egg beater to make big bubbles without sending them away.

4. Sieve the low flour, baking powder and baking soda, and then add them into the egg and red jujube liquid for three times, and stir them quickly and evenly. Yes, there must be speed! (Slow speed will harden the batter)

5. Add butter and stir quickly and evenly.

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

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

8. Test the baking method: ①. Insert a bamboo stick or toothpick into the center of the cake and then 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 recommended that the freshly baked cake be cooled for 5 minutes, then demoulded, cut and eaten, and the slag will drop as soon as it is urgent.

Eat as soon as possible, because there is no additive, it will grow out in a few days.