Walnut and jujube cake

Overview

I have always kept this recipe, just because I fell in love with its strong red date aroma and crispy texture of walnuts. Although the process of making it yourself is a little more troublesome, the ingredients are healthy and it tastes safe to eat.

Tags

• baking
• children
• afternoon tea
• aluminum-free baking powder
• brown sugar
• cake flour
• corn oil
• dried red dates
• egg
• baking soda
• milk

Ingredients

Steps

1. 1 Soak 150 grams of dried red dates for half an hour.

   

2. 2 Pour an appropriate amount of water into the pressure cooker and add the red dates. Bring to a boil over high heat, then turn to medium-low and cook for 10 minutes

   

3. 3 Put it in a blender and puree it until the jujube paste weighs 220 grams.

   

4. 4 Add a little starch to brown sugar and beat into powder

   

5. 5 eggs, separate egg whites and egg yolks.

   

6. 6 Put the egg yolks into the date paste, add corn oil and milk, and mix thoroughly to form a date paste and egg yolk paste. (Do not put out all the milk at once. Add the low powder later and adjust the amount of milk appropriately according to the dryness and humidity of the jujube paste)

   

7. 7 Add 3 drops of white vinegar to the egg whites, add brown sugar in three batches, and beat until stiff peaks form.

   

8. 8 Lift the whisk head to form a strong, pointed corner.

   

9. 9 Sift the flour, baking powder and baking soda into the date paste and egg yolk paste, mix well.

   

10. 10 Mix 8 and 9 evenly and stir in a cutting motion to avoid defoaming.

    

11. 11 Pour into a non-stick grinder and cover with walnuts.

    

12. 12 The middle rack of the oven is heated to 175 degrees for about 35 minutes.