How to make jujube mud cake? What is the correct way to make jujube cake

1.With boiling water and 190 grams of good dough, garnished with a little food coloring, I used the best one.

2.Mix evenly with colored dough, among the three parts of dough, the white dough is the largest, the red is 50% white, and the yellow stamen is a little bit.

3.Divide the filling into evenly divided into 6 pieces.

4.The red and white dough is pressed into the same size, and the white side is filled with filling, and the petals are squeezed into five equal parts by hand, and the yellow stamens are dotted.

5.There are countless in my heart, and there are more noodles in yellow stamen, so I made a duck and a black sesame seed as an eye.

6.After boiling water, steam over medium heat for 20 minutes, and the beautiful jujube paste stuffed flower cake is out of the pot.

Wash the red dates, remove the pits, and put them in a pot to cook. Don't have too much water. After the cooked jujube paste is pressed with a spoon, weigh out 130 grams and put it into the sugar, granulated sugar, white sugar, etc., beat evenly with an electric whisk, and then knock into five whole eggs.

The whisk will beat for a while, don't beat it too much, and if there is coarse foam, you can preheat the oven to 165 degrees in advance. Pour low powder, baking powder, and baking soda into the jujube mud pot at one time, and beat it with a whisk for more than ten seconds without sieve, and you can't see the dry powder. To prevent the batter from sticking.

The batter is beaten until it is thick, and the dripping lines are not easy to disappear. Then pour in the salad oil directly and beat it with an electric whisk for more than ten seconds. The batter is thick and does not easily disappear when it drips.

Pour into a baking sheet lined with oiled paper. Scrape flat. Shake it a little.

Bake in a preheated oven for 40 to 50 minutes.

Ingredients: flour, homemade osmanthus nectar, a little salad oil, milk, eggs, dates, honey.

Eggs: moisturizing, enhancing immunity, eye protection.

Red dates: soothe the nerves, tonify the spleen and stomach, and assist in lowering blood lipids.

Jujube nectar: nourishes the spleen and stomach, moistens the lungs and relieves cough, and detoxifies.

Steps: 1) Wash the jujube first, it is best to soak it for an hour, put it in a pot and steam it through water, about half an hour (at this time, the house is full of jujube fragrance).

2) After steaming, remove the pit, crush (it is best to remove the jujube skin, so that it tastes delicate), and then steam in the pot for 15 minutes, and then grind, in short, to be delicate.

3) Beat two eggs, or multiple, personal like, egg whites and yolks do not need to be separated, beat into foam, add 15ml of milk (I use ** milk because I don't have pure milk at home), continue to beat, beat for a longer time, the more bubbles, the better.

Then add flour, add self-brewed osmanthus nectar, jujube paste, add a small spoon of salad oil (lard was used in ancient times) and start stirring, don't add enough flour at one time, stir it, add it until the flour you prepared is finished. At this point, you have to stir clockwise, counterclockwise, until there is no powder, the longer you stir, the softer the steamed cake, I stirred for about 20 minutes. Until you pick it up and drop it a little bit.

At this time, the fragrance of osmanthus plus the fragrance of jujube and milk fragrance made me drunk. (It can't be too wet, it can't be too dry, you can grasp it at your own discretion, if you like desserts, you can add sugar, my family doesn't like it too sweet, I only add honey.) ）

4) Pour the beaten powder into a container that can be steamed, I chose a square glass box, the batter box is 7-8 points full, you can also use the grinding utensils to make cakes one by one to put it into the pot to steam (here it should be noted that some salad oil should be applied around the container, so that it is easy to demold after steaming).

5) Put it in the steamer, steam it through water, about half an hour or more, you can't open the lid in the middle, after cooking, cool and warm for a while to demold, cut it into your favorite shape, I am lazy and cut it into a square. Finally, make a cup of coffee, a combination of Chinese and Western, you can also steam it the next day with milk for breakfast, which is very healthy.

While waiting, because it was so fragrant, Mao Mao kept shouting when she could eat it. Hey... Here I would like to remind you that since it is your own pure hand food, the ingredients must be original, the eggs are made of native eggs, honey is the original honey, and the jujubes are also organic, etc., good ingredients can make good things).

To study in a professional school system so that you can learn the real craft, after going out to have a better future, choose a school to consider teachers, qualifications, environmental equipment and other aspects, the best is the kind of school for decades, all aspects are good.

Introduction: Jujube is a very delicious fruit food, jujube has a certain position in our health care, because jujube has the role of health care, is the best nutrition that people use to enrich and supplement their body, jujube can be deeply processed into jujube cake, which is a very nutritious food, let's take a look at the explanation of what the practice of jujube mud cake is. I hope you understand.

Jujube mud cake is a traditional Han famous dish that belongs to the Manchu and Han full banquets.

1.Wash the jujube with water, put it in a copper pot, pour in clean water, boil for 40 minutes, remove the jujube core, then put it in a copper pot, add sugar and dissolve. Stir-fry the frozen powder water and the rose sauce mixed with 100 grams of warm water for about 20 minutes.

2.Pour the fried jujube paste into a white iron mold that is 1 foot 1 inch long, 5 inches wide and 7 minutes high, cover it with a piece of smooth tissue paper, and place it in a ventilated place to dry.

For three or four hours, it will become a jujube mud cake and put it in the refrigerator for later use.

Steps to prepare yam jujube mud cake:

1.Peel the yam, wash the jujubes, put water and jujubes at the bottom of the pressure cooker, put the yams on the upper layer, boil on high heat and turn to low heat for 1 minute, turn off the heat and let the steam naturally;

2.Put an appropriate amount of glutinous rice flour on a plate and put it in the microwave oven on high heat for 2 minutes;

3.Take out the steamed yam, mash it, add an appropriate amount of glutinous rice flour and mix well until it is not sticky; Peel and remove the core of the jujubes, take the jujube paste and pound it finely;

4.Take an appropriate amount of glutinous rice and yam puree and spread it out in your hand, wrap an appropriate amount of red date puree to close the mouth and round it, and press it into a mold to form.

Judging from the above explanation, the method of jujube mud cake is relatively simple, but it requires a certain cooking technical foundation, because the production of jujube mud cake requires strict control of the heat, and the heat is small or the heat is large, which will make the jujube mud cake not achieve the best effect. Therefore, people can first debug the heat when making it.

The preparation of jujube paste cake is as follows:

Ingredients: 75 grams of red dates, 120 130 grams of low flour, 70 grams of corn oil, 3 grams of baking powder, 180 grams of whole egg liquid, 60 grams of brown sugar, appropriate amount of white sesame seeds.

Accessories: an eight-inch square plate.

Steps: 1. After the jujubes have been put into the milk pot and boiled with water over high heat, turn to low heat and simmer for five minutes.

2. Turn off the heat and take out a peel, and the five-minute stewed jujube is not soft or hard, and it is particularly easy to tear the skin. You can also go without peeling and crush the dates directly.

3. Put the peeled dates into a bowl, then put them in a milk pot (put an appropriate amount of water in the milk pot), boil over high heat, turn to low heat and steam for about ten minutes.

4. Crush the steamed dates with a spoon, and then pick out the jujube cores. Divide the corn oil into the jujube paste three or four times and beat it evenly with a whisk.

5. Mix the low powder and baking powder evenly, and set aside for later use.

6. Put brown sugar in the egg mixture, the brown sugar is easy to agglomerate, and sit in the egg bowl at about 40 degrees of warm water to melt the brown sugar.

7. Beat the egg liquid at high speed and continue to sit on warm water, which is easy to beat and has high stability.

8. Pour in the jujube puree, turn on the high speed for about a minute or so, and mix evenly.

9. Sift the low powder into the egg batter twice.

10. Mix quickly and gently, the time should not be stirred too long, it will be easy to defoam, of course, the baking powder jujube mud cake can still be fluffy, but the taste will be very rough.

11. Pour the mixed jujube paste into an eight-inch square mold, sprinkle with white sesame seeds, lift the baking tray and shake it twice to create large bubbles.

12. Put it in the middle of the preheated oven at 160 degrees and bake for about 35 minutes.

13. After baking, take the oil paper out of the oven and put it on the grill to cool slightly, turn it over and tear off the oil paper, and then cut it into pieces after it is completely cooled, seal and preserve.

1. Ingredients: 160g glutinous rice flour, 180g coconut water (or milk), 18g caster sugar, 9g corn oil, 8 red dates, and 15g walnuts.

2. Prepare the ingredients you need.

3. Bake the walnuts in the microwave for 2 minutes until cooked.

4. Wash and dry the jujubes, peel the walnuts, and chop the jujubes and walnuts with a knife.

5. Put the chopped red dates and walnuts into the crisper box.

6. Add glutinous rice flour and caster sugar to the large mold basin.

7. Pour in coconut water or milk.

8. Add corn oil.

9. Stir well with a manual whisk.

10. Pour the stirred glutinous rice paste into the crisper box.

11. Stir a few times with a whisk.

12. Cover with plastic wrap and bake in the microwave for about three and a half minutes.

13. If it is not easy to take out, you can scrape it around the scraper.

14. After letting cool slightly, wrap it in oiled paper and refrigerate it for 30 minutes.

15. Add some glutinous rice flour to the pot and stir-fry over low heat for later use.

16. After refrigeration, take it out and sprinkle some fried glutinous rice flour to prevent sticking.

17. Cut the glutinous rice cake into pieces (you can continue to heat it in the microwave for 20 or 30 seconds, and wrap it in oil paper and put it in the crisper box if you can't finish it).

18. The delicious red dates and walnuts glutinous rice cake is made.

Preparation of jujube paste cake.

1.Soak the red dates, add some water to cook, remove the core of the boiled dates, and add some water to puree.

2.Date paste, salad oil, salt, stir well with a rubber spatula.

3.Mix whole eggs with brown sugar.

4.Brown sugar and whole eggs are stirred well with a manual whisk.

5.Add the whole egg to the hot water of brown sugar (40) degrees, stir with a whisk until the brown sugar is dissolved, first beat at low speed to form a large fish eye, and then beat the egg liquid at high speed.

6.Until the consistency of the egg wash becomes lighter, the low egg milk can accumulate on the surface of the egg milk without disappearing, and the figure 8 can be drawn.

7.The flour is first sifted once, dried into the egg pulp in 2-3 times, mixed into a batter, a little batter and jujube paste salad oil are mixed well, and the remaining batter is poured into the batter and mixed well.

8.Preheat the oven for 5 minutes at 140 degrees for 60 minutes.

9.Baked sponge cake with jujube paste.

10.After baking, turn the cake upside down on the stand.

11.Once cooled, use the handle to open the cake or use a cake knife.

The preparation of the jujube paste cake is as follows:Ingredients: 70 grams of red dates, 80 grams of low-gluten flour, 5 eggs.

Excipients: 160 grams of water, 65 grams of corn oil, 55 grams of sugar, a few drops of lemon juice.

Steps: 1. Remove the pit and chop the jujube into pieces, take 70 grams and set aside.

<>3. Take 190 grams of jujube puree, separate the eggs, beat the egg whites to a clean container, add the egg yolk to the jujube paste and stir well.

4. Add corn oil and 15 grams of granulated sugar and stir well.

5. Sift the low-gluten flour and stir with the egg drawer.

6. Add a few drops of lemon juice to the egg white, add granulated sugar in three times, beat until hard foaming, lift the whisk with an upright triangle, and preheat the oven to 160 degrees.

7. Add the beaten egg whites to the jujube paste in batches, first stir and mix evenly with egg pumping, and finally use a spatula to mix the batter at the bottom.

8. Raise the stirred batter 20 cm and pour it into the mold, and then gently knock it a few times to shake out the bubbles.

9. Bake in the oven at 150 degrees for 50 minutes, take it out of the oven, and cool it to remove the mold.

10. Finished product of jujube paste cake.

Beat the egg yolk and add sesame oil, corn oil, milk, jujube, flour and salt and mix well, add brown sugar to the egg white, and then mix the two batters, pour them into the mold, and bake them in the oven

Ingredients: 150g of ripe jujube (pitted), 80g of low powder

Excipients: 5 egg yolks, 2g salt, 40g milk, 20g sesame oil, 30g corn oil, 45g brown sugar, 5 egg whites.

Production steps: 1. Beat the egg yolk and add sesame oil, and the corn oil will emulsify evenly. Sesame oil for fragrance.

2. Then pour in the milk and mix well.

3. Remove the pit of the jujube and put it in.

4. Stir all the pieces with a cooking stick.

5. Sieve in the mixed salt and low powder, add it twice, and mix evenly each time.

6. Sieve the powder and mix evenly.

7. Divide the egg whites into 2-3 times, add brown sugar and beat until dry foaming.

8. Mix with batter three times.

9. Then pour it into the egg bowl and mix well.

10. Pour it into the mold and shake a few times before baking to create large bubbles.

11. Put the upper and lower tubes in the preheated oven at 180 degrees for 15 minutes, then turn to 150 degrees and bake for about 15 minutes.

12. Cut into pieces, and the finished product is illustrated.

Notes:1. Shock after baking and buckle to prevent retraction.

2. The batter has been in a viscous state, because of the characteristics of the jujube itself, so you don't have to worry about it being too dry.