Western style jujube cake

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