Jujube cake is in the past two years, the net red a cake, not only children love to eat, the elderly also like, jujube nutritious, the proverb has "three jujubes a day, youth does not appear old", often consume jujube can be good skin. Red dates cake is delicious, do it is also convenient, a lot of friends like baking, will do chiffon cake, today's red dates cake with chiffon practice, easy to get started, novice whites can also be a success, just read through the details of the production methods and precautions, the following red dates cake practice to share with you.

Jujube cake

Instruments: portion can do 1 eight inch 1 four inch

Egg yolk paste: egg yolks 6, 110 grams of jujubes, 60 grams of the old brown sugar, 50 grams of water, 60 grams of milk, 125 grams of corn oil, 200 grams of low-gluten flour

Egg white paste: egg white 6, 20 grams of granulated sugar (divided into 3 times to add the egg white paste)

p>Baking temperature: 150 degrees 55 minutes

Methods:

1, ready to use the ingredients, respectively, weighed the weight of a good, easy to use.

2, the dates clean dust, soak for a while not too dry, conditional can soak half an hour.

3, the soaked jujube dry surface water, core cut out date meat.

4, put the cut jujube meat into the milk pot, add water, milk, old brown sugar.

5, heat until the brown sugar melts, red dates to absorb the water, pay attention to stirring, to prevent paste pot.

6, the boiled jujube put to cool slightly, with a cooking rod into the mud, if too thick to stir inconvenient, you can then add a little milk, into the paste can be. There is no cooking stick can be used in the cooking machine or wall-breaker can be.

7, the separation of the egg yolk, add to the paste of red dates, with a hand whisk to stir.

8, pour the corn oil, stir well with a whisk, so that the red dates paste and fat completely emulsified together.

9, the low gluten flour sifted into the date paste, using a spatula to mix well, until the flour without particles fine and smooth, as shown in the picture can be.

10, separated from the egg white with an electric mixer at high speed to start whipping, whipping during the three times to add granulated sugar.

11, the last good whipped egg white stiff, lift the beaters tip short and straight on it.

12, take one-third of the egg white, put into the egg yolk paste basin, with a spatula bottom turn evenly. Preheat the oven to 150 degrees.

13, the last egg white and egg yolk paste all mixed together, tossing evenly. Remember not to draw circles when mixing, to prevent the batter defoaming, baking when not up.

14, mix the cake batter, from a slightly higher degree, pour into the chiffon mold, and vigorously shocked the large air bubbles. Chiffon molds try to use anode material, easy to climb high cake.

15, put the chiffon mold into the oven bottom layer, bake for about 50 minutes, you can observe the cake rise and fall situation, see the cake from the highest place, began to fall back to flat basically cooked.

16, take out the baked cake, immediately inverted and cooled and mold separation, you can use the separation of spatula assistance, or bare hands demolding are very convenient. Chiffon molds must be inverted to cool, normal put easy to shrink back.

17, put the cake into the wooden tray, cut into evenly sized portions, dates, date cake is good, breakfast a cup of milk, two pieces of date cake is done.

Tips:

1, dates I use small gray dates, sweetness is relatively high, dryness is also high, do two times a direct wash to remove the nucleus, once the dates soaked half an hour to remove the nucleus, remove the nucleus after the dates absorbed moisture, more convenient to use, the taste is also good.

2, baking molds used, I tried to raise the baking pan and chiffon molds, baking pan baked out of the bottom will be a little sediment, no chiffon molds baked fluffy.

3, the oven baking temperature, according to their own oven temperament to set, I use the oven almost no temperature difference, direct normal 150 degrees can be.