Jujube cake

Jujube cake

Introduction:

"I finally got back the oven that had been idle for ten thousand years. Although the oven is brand new, it has at least 15 years of history in terms of shape and is full of a strong sense of retro. I'm even dumbfounded when I open the manual. The pictures in it are totally 1980s style. I don't know where I got the master's oven. Is it older than me? But now that we've moved back home, let's use it. Baked a plate of jujube mud biscuits, the taste is not bad

Production steps:

Step 1: mix corn oil and sugar, stir until white.

Step 2: sift in flour and starch.

Step 3: add jujube paste.

Step 4: knead into coarse corn powder by hand.

Step 5: add the whole egg.

Step 6: knead into a ball, knead into long strips, wrap the plastic wrap and put it in the refrigerator until it is hard.

Step 7: cut into small pieces with a knife and put them in the baking tray.

Step 8: brush a proper amount of egg liquid on it, and sprinkle sesame seeds if you like. Preheat the oven and bake at 150 ℃ for 10 minutes.

Materials required:

Flour: 75g

Corn starch: 25g

Corn oil: 40g

Sugar: 30g

Whole egg liquid: 20g

Jujube paste: 25g

Note: 1, add corn starch, can make biscuit more crisp. 2. 30 grams of sugar is a little too sweet and can be reduced appropriately. If the jujube paste is sweet enough, add less sugar. 3. If the dough is too loose to form, add a small amount of water or egg liquid. Because this oven is too old, the time and temperature I use may not be suitable for others. Let's choose it according to the actual situation. If you don't have an oven, you can use a pan or pancake pan. Generally speaking, this biscuit is delicious, crisp and sweet, and has the flavor of jujube. But last time, the jujube ball was more delicious. The sour filling made the taste more hierarchical.

Production difficulty: simple

Craft: Skills

Production time: one hour

Taste: sweet