7 red dates, appropriate amount of flour, one egg, half a bowl of milk, and a small amount of walnuts. ?

Steps

1. Heat the milk on low heat in the microwave for half a minute;

2. Pour the flour into a bowl, pour the hot milk in, and stir. ;

3. Beat an egg, add sugar or honey, a little oil, a little salt, stir;

4. Remove the core from the red dates and tear them into small pieces , crush the walnuts, put them in and continue stirring;

5. Pour the bowl into a small lunch box, seal it with plastic wrap and wait for twenty minutes;

6. Put it in the microwave , high heat for five minutes. ?

1. Red dates can also be replaced with jujube paste. I like to use red date granules because I don’t have jujube paste, haha.

2. You can also use all brown sugar, which is 150 grams. I replaced 30 grams of it with white sugar, so the color will become lighter during the whipping process, but the finished product is medium in color and very beautiful. This picture has not been edited at all, but it looks very comfortable.

3. Whole eggs are difficult to beat. Use a whisk with a bucket to keep an eye on the whole process until the texture is very obvious. When the whisk is lifted, the batter will not disappear immediately when it drips into the bucket. This means Dismissed.

4. It is best to sift in the flour in batches. After each addition, stir evenly before adding it.

5. When stirring the batter, remember not to make circles, but stir from bottom to top. You can also use a whisk to quickly beat evenly. This time should not be too long, just a few seconds.

6. When mixing the batter, you can preheat the oven. After mixing evenly, the oven is also preheated and you can put it in and bake it directly.

7. If you use a mold to bake, remember not to pour the cake batter too full, only 6 or 7 layers are enough.

4 eggs, 50 grams of brown sugar, 30 grams of white sugar, 150 grams of low-gluten flour, 100 grams of pitted dates, 40 grams of salad oil, and 40 grams of water.

Preparation method?

1. Boil the dates for ten minutes, pour into a food processor, add 40 grams of jujube cooking water, stir into jujube puree and set aside;

< p>2. Add the salad oil to the date puree and stir evenly;

3. Use an electric egg beater to beat the whole eggs, adding brown and white sugar in three batches;

4. Mix the date puree Pour into the beaten whole egg liquid, sift in the low-gluten flour, and mix well;

5. Pour into a baking sheet lined with greaseproof paper, and preheat the oven to 175° for 35 minutes.