Without yeast, you can also make fluffy and soft jujube cake, with a rich jujube fragrance and a sweet aftertaste

The jujube cake shared today does not need yeast fermentation, fluffy and soft, saving time and trouble, and the finished jujube cake is very suitable whether it is a snack or breakfast.

【Jujube Cake】

Ingredients required: 72 grams of red dates, 150 grams of low-gluten flour, 3 grams of aluminum-free baking powder, 2 grams of baking soda, 60 grams of milk, 80 grams of corn oil, 4 eggs (the weight of a single shell is not less than 60 grams), 100 grams of brown sugar, and an appropriate amount of cooked white sesame seeds

1. Prepare an 8-inch round mold first, and put oiled paper around the mold and at the bottom, so that it is more convenient to remove the mold

2. Then we wash the dates and soak them in water for 10 minutes

3. After 10 minutes, cut the jujube and remove the pit, then cut it into cubes, try to chop some of it, put it in a bowl after cutting, add 60 grams of milk, stir well, and let it stand for a while, so that all the milk is absorbed by the jujube

4. Then pour in the corn oil, stir well, and set aside. At this point, the oven is preheated to 170 degrees

5. Next, beat the whole eggs, pour all 4 eggs and 100 grams of brown sugar into a large basin, use an electric whisk to beat at low speed for half a minute, and then turn to high speed and continue to whip

6. Beat until the egg batter is thick, and lift the whisk, the dripping egg batter will not disappear immediately, which means that it is beaten, as shown in the figure below, and the following picture is the state of beating

7. Sift half of the low-gluten flour into it first, then add aluminum-free baking powder and baking soda, stir evenly with a spatula, and then sieve in the remaining low-gluten flour after mixing.

8. Pour a small part of the mixed cake batter into a small bowl, and then pour the crushed red dates from step 4 into the bowl, stir and mix evenly

9. After mixing well, pour it back into the large basin, and continue to mix well with the remaining cake batter in the basin

10. Pour into the 8-inch round mold prepared in advance, after all the pouring, shake the mold lightly on the table for 2 times, shake out large bubbles, and then sprinkle an appropriate amount of white sesame seeds, if there are no white sesame seeds, black sesame seeds can also be

11. Finally, put it into the middle layer of the preheated oven, bake it at 160 degrees for 30 minutes, and then turn to 150 degrees for 10 minutes.

12. Without yeast, you can also make fluffy and soft jujube cake, the jujube fragrance is rich, the aftertaste is sweet, it is so delicious, you can try it too

Tips:

1. It is recommended to refrigerate eggs for 12 hours, otherwise it will be difficult to leave. In addition, the basin containing eggs must be oil-free and water-free, otherwise it will also affect the beating

2. Don't replace brown sugar with white sugar, otherwise the taste of the finished product will be much worse