material

2 eggs, fine sugar 35g+ 10g, milk 30ml, salad oil 30g, low-gluten flour 50g, proper amount of jujube paste, salt < 1g, a little lemon juice or white vinegar, and jujube paste raw materials: big red dates and water Jamlom.

working methods

Step 1: firstly, the red dates are pitted, put into a blender, and a little water is added to stir them into mud for later use;

Step 2: Beat egg whites and egg yolks into two oil-free and water-free bowls respectively, use an egg beater to break up the egg yolks in the bowls, and continue to add milk, salad oil, 10g white sugar and salt and stir until there are no particles;

Step 3: Sieve the low-gluten flour into the egg yolk paste and cut and mix. Stir well, add jujube paste, and continue cutting and stirring until uniform;

Step 4: Add a few drops of lemon juice or white vinegar to the protein, beat it with an electric stirrer until it bubbles, continue to stir, and add 35g of white sugar in three times until it is dry and foaming;

Step 5: Take 1/3 beaten protein, put it into the egg yolk paste and stir it evenly, then pour it back into the remaining protein and stir it evenly;

Step 6: Pour the batter into a 6-inch baking mold, which is about seven or eight minutes full. Tap the mold to shake it out, and bake it in 180 degree oven for about 40 minutes.

Step 7: Take out the cake and cool it.