The taste upgrade version of my childhood has loved this taste since I was a child!
By Big Round loves to eat fish
<h2>Royalties</h2>
Dried dates 100 g
Low gluten flour 150 g
Corn oil 70 g
Brown sugar 85 g
6 eggs
Milk 200 ml
Sesame seeds to taste
<h2>Practice steps</h2>
1. Prepare all ingredients
2: Soak the dates in hot water for 20-30 minutes
3. Nucleat and dice
4: Heat diced dates, brown sugar 60g and milk 100ml together
5: Heat until saccharification, milk is completely absorbed, set aside to cool and set aside
6: Separate the egg whites and yolks
7: Add the remaining 25g of brown sugar and stir quickly until there are no particles
8: Add 70g corn oil and the remaining 100ml milk and stir well
9: Sift the flour into the egg yolk solution and stir well
10: Add the cooled red date puree and continue to stir well
11. Mix and set aside
12: Beat the egg whites until dry and foamy, then mix them into the red date yolk paste three times, and mix them with the method of stirring without stirring
13: Brush the bottom of the mold pan with oil and spread the oil paper, pour in the cake liquid, and bake at 160 degrees on high heat for 35-45 minutes
14, baking ~
15. It tastes better when it is hot
<h2>Tips</h2>
✨1. The red date puree must be mixed in ✨after being cold 2.The amount of milk can be reduced a little, because I like a wet cake, so the milk is a little more
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