Jujube cake was originally the imperial pastry in Qing Dynasty, and once had the reputation of the first pastry in the court, and it was one of the top ten cakes in the "Manchu-Han banquet". It has been recorded for more than 200 years. According to the special effects of jujube, such as sweet taste, invigorating spleen and nourishing stomach, invigorating qi and nourishing blood, calming the nerves and calming the mind, it is made by adding unique raw materials such as eggs, honey, sugar and brandy. It has the special effects of losing weight, preventing alopecia, caring skin and relaxing bowels, and is a rare health care product in four seasons. Jujube cake has unique taste, rich jujube flavor, delicate taste and sweet aftertaste. Once on the market, spin is hot. Jujube cake is an excellent food suitable for all ages, which is beneficial and harmless to the body.

Jujube cake is a good food known to all ages. It is good for health, but harmless. Contains nutrients such as vitamin C, sugar, protein, calcium, iron and vitamin P, and can increase serum protein and albumin. Moreover, jujube cake is sweet in taste, which can tonify spleen and stomach, invigorate qi and promote fluid production, regulate nutrition, regulate drug toxicity, protect liver, increase muscle strength, beauty beauty and prevent aging. Many of its follow-up products, such as black rice cake and bean cake, have different nutrition and taste. Jujube cake has a history of 300 years and is an economical folk snack in Wuxiang, Shanxi, which is deeply loved by people. It is the staple food of folk weddings, funerals, birthdays, full moons, greenhouses, birthdays, etc. And it is also common in markets and food stalls. It has the characteristics of golden color, soft waxy and sweet.

Ingredients: soft rice flour, big red dates.

Second, the production method

1. Mix soft rice or a small amount of millet together, wash with clear water until the humidity can be squeezed into flour with two fingers, grind into flour, and sieve coarse radish. Either use pure soft rice flour, or use soft rice flour with a small amount of corn flour.

2. Put the soft rice flour or mixed soft rice flour into a wooden vessel, and stir the flour with warm boiled water into pieces for later use.

3. Rinse the big red dates with clear water, boil them in the pot until soft, and take them out.

4. Place the steamer on the fire, add a proper amount of water, boil it, put the special tile for steaming rice, and spread the emery cloth. The edges of the rice steamer and the pot should be sewn with rice flour and thin mud to avoid ventilation.

5. Sprinkle a layer of soft rice flour particles (about 6 cm thick) in the retort, and then sprinkle a layer of soft rice flour particles after the steam rises. When the thickness is about 16 cm, a layer of red dates is discharged. Repeat several times until the dehydration cylinder is full. If some steam doesn't come up, you can insert chopsticks to let the steam soar and mix well.

6. After steaming, pour it on the chopping board and cover it with a wet cloth. Dip your hands in cold water and pat them into a bun. Remove the wet cloth, coat it with cooking oil, it won't cool easily, and then cover it. Slice it with a knife when eating.