2. Wash the dried red dates, soak them, cut them vertically with scissors, and remove the jujube stones inside.
3. Put the pitted red dates into a small pot, put the same amount of water as the red dates in the pot, and cook for about 5 minutes on medium heat until the red dates are cooked.
4. Remove the soft and rotten red dates, put them in a clean basin, and add white sugar and brown sugar while they are hot.
5. Stir the sugar and cooked red dates into a paste with a electric egg beater or a manual eggbeater.
6. After the jujube paste and sugar are mixed evenly, the jujube paste is basically only a little warm, and then the eggs are beaten.
7. Stir evenly with an egg beater, without sending it away, and stir evenly to make a uniform foam.
8. Sift in flour, baking powder and baking soda.
9. Stir quickly and evenly by electric or manual. Don't whip in one direction. Whip irregularly to avoid ribs. Just mix the batter evenly. Don't whip for a long time.
10, pour in cooking oil (salad oil, corn oil, sunflower seed oil and other light-flavored oils are the best, while heavy-flavored oils are easy to inhibit the flavor of red dates), or whip quickly and irregularly, and mix the oil and batter evenly to avoid gluten.
1 1. Put the prepared batter into a mold covered with oiled paper. I used a square mold of 20x20x5, and the jujube cake made in this way has a thickness and a large cross-sectional area, which is beautiful and delicious.
12, put in a preheated oven, and bake at 160℃ for 40 minutes. After 30 minutes, cover the jujube cake with oil paper to avoid burning and bitter on the surface.
13. Time is up. Take the jujube cake out of the oven, remove the oily paper, cut it into thick slices about 3 cm while it is hot, and then cut it into small pieces with a knife in the middle. It is delicious to eat both hot and cold. After cooling, it can be packaged with oil paper or wrapping paper or fresh-keeping bag, and can be refrigerated at room temperature or in the refrigerator.