Of course, making jujube cake in the oven requires fermentation. The one that is not fermented cannot be called jujube cake, it should be called jujube cake. In fact, there are two ways to make jujube cake, one is steamed and the other is baked. The steamed date cake is similar to the fat cake that we all often eat, and the baked date cake is a heavy oil cake in Western pastry, similar to the kind of muffin cake. Now I will introduce how to make these two jujube cakes. If you like them, please follow me.

The first type of steamed jujube cake is made by removing the pits of the red dates and soaking them in water until soft, and then adding them directly to the dough. The formula is: 250 grams of flour, 3-4 grams of baking powder, 3-4 grams of yeast, 25 grams of sugar, and appropriate amount of water. If you don’t have a mixer at home, you can dissolve the yeast in warm water and mix it with the dough. Place the mixed dough in a basket and spread it into two centimeters of dough. Let it rise for about an hour and then steam it.

The second type is baked jujube cake. The jujube processing method is the same as the first one. The specific recipe: 200 grams of red date meat, 100 grams of white sugar, 220 grams of butter, 180 grams of whole eggs, 90 grams of egg yolk, 180 grams of low-gluten flour, and 5 grams of baking powder. Preparation method: Beat butter and sugar, add eggs, egg yolks and mix well, then add low-gluten flour and baking powder, mix well, put the mixed batter into a baking pan, or squeeze it into a paper cup, leave it for twenty minutes and bake. . The oven is set to 160 degrees on top and 140 degrees on bottom. Bake for about 30 minutes.

When making jujube cake, be sure not to puree the red dates. It is very difficult to make jujube cake with the red date flavor from pureed red dates. I don’t remember the cost of making it, steaming or baking it. The taste of the jujube cake is very light, not as strong as the jujube flavor of the jujube cakes bought outside. (Most of the ones bought outside contain date flavor). So we can still eat jujube in jujube cake.

Notes:

1. If there is separation of water and oil during the process of adding egg liquid, don’t worry, just add an appropriate amount of classification and beat it.

2. It is best to fry the jujube paste yourself to make it more fragrant.

For butter, choose fermented butter!

3. Remember to refill the oil within a day, otherwise it will easily loosen up