Jujube cake

Instruments: 80 grams of jujubes, 160 grams of milk, 90 grams of low gluten flour, 4 eggs, 20 grams of corn oil, 20 grams of sugar (can not be put)

Practice:

1, jujubes on the pot to be steamed and pitted and cut into small pieces, and add the milk to put the cooking machine polished into a date puree

2, take the clean waterless oil-free containers to separate egg whites and egg yolks. Add the date paste, egg yolks, corn oil in a bowl and whisk well, sift in the low-flour painting "Z" technique and mix well

3, add a few drops of lemon juice or white vinegar to the egg whites, and add sugar in three parts to whip until the tip of the hook state.

*Sugar control partners can also not add sugar, jujube itself with a light sweetness

4, whipped meringue to take one-third of the egg yolks and mix well, do not over-mixing to prevent foaming. After mixing well, pour into the remaining meringue, the same drawing "Z" or "J" technique to mix well

*This time 150 ° preheated oven

5, the cake paste into a piping bag into the mold paper cups, about eight minutes full. Sprinkle the tops with chopped walnuts. Bake in the middle of the preheated oven at 150° for 35 minutes

*Bake temperature and time should be adjusted according to the temperature difference between your own oven and the size of the container