Western style jujube cake
Introduction:
"Full of jujube fragrance, soft and delicious."
Production steps:
Step 1: remove the core of Ejiao jujube, chop it, and make jujube mud.
Step 2: butter, sugar, jujube paste, add small heat to melt butter, stir well.
Step 3: turn off the heat, add 4 egg yolks and milk one by one, stir them into a paste, sift in the flour and mix well.
Step 4: 4 protein to achieve coarse bubble, add lemon juice, beat until 9.
Step 5: add one third of the protein into the butter noodles, stir well, add the remaining protein, and then stir well.
Step 6: pour the prepared paste into the mold and heat it at 170 ℃ for 35 minutes.
Materials required:
Butter: moderate
Medium flour: 50g
Corn starch: 10g
Milk: 50ml
Ejiao jujube: 50g
Eggs: 4
Lemon juice: a few drops
White melon seeds: moderate
Sugar: 10g
Note: because this time I cut Ejiao jujube into jujube puree, which is not delicate enough, some large jujube particles are deposited at the bottom, which looks like the biscuit layer of heavy cheese cake. You can try to reduce the amount of jujube puree. This part of the butter noodles is less viscous and can be adjusted by adding a little milk.
Production difficulty: unknown
Process: firing
Production time: 10 minutes
Taste: Original
Chinese PinYin : Xi Shi Zao Gao
Western style jujube cake
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