The red date cake of the small shop outside is 15 yuan a pound, buy two pieces to eat it, eat it, its practical ingredients are not rare, the method is not difficult, 15 yuan at home, can make a large plate. Not only is it fun to eat, but it can also improve your cooking skills and gain a sense of accomplishment. It is better to use large dates, large, thick flesh, and short processing time; if you have small dates on hand, you can use the same, but the time to denuclear them is slightly longer. The red dates are chopped and boiled with some milk, and the slightly dried red dates become a dozen red date paste. Relying on the red dates alone, this cake has no color, and the color and aroma of brown sugar are good. Halfway through the roast, the smell of red dates wafts out of the cracks in the oven, mouth-watering.
By meggy dancing apple 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Red date meat 150 g
Walnut kernels 50-80 g
Brown sugar 130 g
Milk 100 g
8 eggs
Low gluten flour (cake flour) 200 g
Aluminum-free baking powder 8 g
Salt 3 g
Corn oil 60-80 g
Raw white sesame seeds to taste
<h2>Practice steps</h2>
1, walnuts shelled to take the meat, broken into small pieces;
2. Pit the red dates and cut them into small pieces;
3. Group photo of materials: red date meat, walnut kernels, brown sugar, milk, low gluten flour (cake flour), medium size eggs, aluminum-free baking powder, salt, corn oil, white sesame seeds;
4, red date meat, milk into the small pot; although the amount of milk is not much, but can increase the nutrition of jujube cake and be absorbed and utilized by the human body;
5, heat over low heat, salt and brown sugar into the pot to melt, let cool and use;
6. Mix low gluten flour and baking powder and sift it 2 times;
7, take a little flour and walnut kernel mixing, so that it can better integrate into the cake batter;
8, 8 eggs into a slightly larger beaten egg bowl; the basin should be oil-free and waterless, which is conducive to beating;
9. Crush the milk brown sugar dates into the egg basin;
10, with an electric whisk high-speed dispatch, at the beginning of the egg liquid and red date crush is not integrated, red date crush sinks in the bottom of the basin;
11. Whisk at high speed for about 5-8 minutes, the egg liquid gradually becomes an egg paste with a volume of expansion and a lighter color, and some of the red date chips become red date paste and are spread throughout the egg paste;
12, lift the egg beater, the traces of egg paste dripping do not disappear for 15 seconds; at this time, the oven can start to preheat 160 degrees;
13, too much egg paste, the pot appears to be a little small, so the powder is divided into 2-3 times sieved into the egg paste;
14. Mix well up and down and pour in corn oil and walnut kernels;
15, from the bottom down to mix evenly;
16, if the mold is new, you can pour the egg paste directly into the mold; if the mold has been used several times, laying oil paper at the bottom of the mold is more conducive to demolding; cake paste is poured into the 8-inch solid bottom mold, and the surface is sprinkled with raw white sesame seeds;
17, the mold containing the red date paste into the preheated oven in the lower layer, up and down the heat 160 degrees, 60 minutes;
18, this is the state when baked for 20 minutes;
19, this is the state when baked for 37 minutes;
20, out of the oven back end of the mold light vibration a few times, directly placed on the drying rack, natural cooling after demolding, cut into pieces to eat.
21, walnut red date cake, spray fragrant soft material is really enough!
<h2>Tips</h2>
1. Although the amount of eggs is quite large and the whisk is in place, the amount of red date paste and flour is very large, so baking powder cannot be less; Adding a little salt can better set off the sweetness, and eat it without getting greasy; At first, the egg paste is very difficult to beat, so be sure to use high-speed whisking, hit until the egg paste is swollen and light, and the red date crush is filled with egg paste; 4. The temperature and time of baking are adjusted according to the specific situation of the oven used, the material of the mold used and the size and depth of the mold.
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