Jujube cake

Jujube cake

Introduction:

"There are many kinds of cakes in Beijing snacks, such as chestnut cake, kidney bean cake, mung bean cake, pen'er cake, cloud layer cake, etc., and there are more kinds of cakes made by hair noodles, such as silk cake, sugar cake, bee cake, hair cake, Malang cake, roll cake, layer cake, Taibai cake, jujube sugar cake, Fulu cake, sweet scented osmanthus cake, rose sugar cake, etc, But many are not common. Today's product is a traditional "jujube sugar cake" with a long history. In the past, "jujube sugar cake" was a seasonal snack. Eating this kind of cake in spring can replenish blood and Qi, nourish skin and moisten dryness. It has the effect of gradually eliminating internal dryness and warming Qi and blood. It is also a food favored by women. The specific measures are as follows; "

Production steps:

Step 1: flour, jujube, brown sugar, dry yeast, baking powder, water, green silk.

Step 2: smash the dates one by one with a rolling pin.

Step 3: don't smash the jujube with your hand.

Step 4: put the seeded jujube into a small pot and pour five times water into it.

Step 5: boil over high heat and simmer over low heat.

Step 6: when the jujube becomes soft and rotten, pour it into a bowl and crush the cooked jujube into mud with a steel spoon.

Step 7: grind the jujube into mud and mix with brown sugar.

Step 8: open the brown sugar in jujube paste with proper amount of water.

Step 9: add dry yeast and baking powder into the flour and mix well.

Step 10: then pour the good jujube sugar paste into the flour and stir to form a dough.

Step 11: knead the dough into a soft dough, cover it with plastic film or wet towel for fermentation.

Step 12: remove the dough when it is twice to half the size of the dough.

Step 13: put the wet drawer cloth in the steamer, put the dough on it, gently press the dough flat with hands dipped in water, sprinkle green silk and red silk on it, and then press it with hands to make it stick firmly.

Step 14: then cover the four corners of the drawer cloth on the dough, so that it is easy to ventilate when steaming, and heat quickly and evenly.

Step 15: steam for about 25 minutes.

Step 16: take it out and let it dry.

Step 17: cut into pieces when the air is not hot.

Step 18: cut into pieces of the right size to eat.

Step 19: have another cup of Biluochun before tomorrow. Ha ha, don't mention it's authentic.

Materials required:

Flour: 300g

Jujube: 80g

Brown sugar: 60g

Dry yeast: 3 G

Baking powder: 2G

Water: 100ml

Qinghongsi: a little

Note: characteristics of jujube sugar cake: brown red color, rich jujube flavor, soft and fluffy, sweet and delicious. Warm tips: 1. When smashing jujube, don't smash the jujube stone until it can separate the jujube meat and the jujube stone. If you smash the jujube stone and remove the unclean residue, you will have a bad taste. Therefore, you only need to flatten the jujube so that it can be peeled easily. This method is also used to make jujube mud, but it needs to be pressed and sieved after cooking, which is called "Guoluo" by Beijing people After the basket jujube mud will be very delicate, and then fried with the best stuffing! And the production of jujube sugar cake with skin can, jujube skin nutrition is very high. 2. After mixing jujube mud and brown sugar, boil with clear water. The amount of water depends on the amount of flour. Don't add too much water when cooking. Otherwise, the dough will collapse when it is too soft. If the dough is too hard, you can add additional water. Although the dough is required to be soft, it should be strong and not be stirred into a paste. The size of sweetness can increase or decrease brown sugar according to your preference, 300 grams of flour can not exceed 80 grams of brown sugar at most, and jujube can not exceed 100 grams at most. This old Beijing traditional snack "jujube sugar cake" is ready. Soft glutinous sweet, jujube rich, very good! For your reference!

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet