Brown Sugar Date Paste Old Fashioned Cake, sweet but not greasy~~

Materials:

1. 4 eggs (about 60g/each with shell), 40g of corn oil, 20g of pitted dates (raw), water, 60g of low flour, 30g of brown sugar.

2.18*18*4.5 solid-bottomed square molds, 1 gold plate for water bath.

Practice:

1. 20 grams of pitted red dates, add a small amount of water (add as little as possible), cook over low heat until the dates are soft and rotten, sieve through a coarse mesh, date puree liquid **** 65 grams.

The purpose of sieving is to remove the skin to make the taste more delicate.

The meaning is that the final boil date water and sieved date paste a ****65 grams.

2. greaseproof paper cut open into the mold, gold plate placed in the lower layer of the oven, add 1cm of cold water, preheat 140 degrees for 10 minutes.

3. Heat the corn oil to 70-80 degrees, add the low-flour mix, then add the date paste mix, and finally add the egg yolk and mix well.

4. Add brown sugar to egg whites in 2 batches and whip until wet peaks form.

The brown sugar needs to be fine, large particles of brown sugar will not dissolve.

If you don't have brown sugar, just use regular granulated sugar.

5. Add 1/3 of the meringue to the egg yolk mixture and mix well, then pour back into the meringue and mix well.

6. Pour into the mold into a water bath, 140 bake 65 minutes, after baking, remove and cool.

Refrigerate for a better texture~