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Simple and delicious brown sugar jujube cake

When I was in middle school, I liked to buy jujube cakes that were weighed by kilograms on the street or in the supermarket in winter.

Now I can't buy it in the United States, so I have to do it myself and have enough food and clothing





There is no need to buy jujube puree, the jujube cake should have the kind of red jujube particles. In fact, it is not difficult to start with red dates. I have always bought various red dates from Yami. This time I used the dates bought on Double Eleven with raisins and walnuts and Xiangfei dates. I took out the walnuts and ate them separately. Both raisins and red dates were used it.


By the way, Amway has been in Yami's favorite hometown, Xinjiang Yujuju, which is super large and especially sweet! (But this is a bit of a waste to make jujube paste haha)



The practice refers to Junzhi's jujube cake, and I have changed the weight ratio

The ingredients are simple: pitted red dates177g, low-gluten flour120g, water175g, Brown sugar30-40g (the red dates used here are quite sweet, I used this time40gbut you can use less sugar), two eggs, butter30g< span class="s1">, baking soda1/2spoon, baking powder4g (if there is no baking soda and baking powder, it is not a big problem)

First cut the red dates into small pieces, it is better to crush a little bit

 

Boil red dates in a pot until the water boils, add baking soda and stir, add butter and mix, add brown sugar and mix to make jujube puree

 

Sifted flour, added jujube puree and beaten whole egg mixture and mixed to make cake batter

(The original recipe does not have egg wash, but I think the date cake is fluffy by doing this)

 

 

 

My portion is just enough to make9paper cups and fit into 7Full score.

Preheat oven355Fahrenheit (or 180C) for 18mins, done Take a toothpick and poke it to see if it's cooked

 

Bake and let cool and you're done! There are few steps.

Although the appearance is not particularly good, the taste is really delicious! The proportion of red dates is high, so you can eat red dates in every bite. Although only 30g butter is added, the taste is particularly moist.

If you love jujube cakes, you can give it a try!

 

 

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红枣大变身之简单美味的红糖枣糕

以前中学的时候冬天就喜欢街边或者超市买论斤称的枣糕，美滋滋。

现在在美帝买不到只好自己动手，丰衣足食





不需要买枣泥，枣糕就应该有红枣颗粒的那种。其实从红枣做起其实也不难，一直都在亚米买各种红枣，这次用上了双十一买的枣夹葡萄干核桃和香妃枣，把核桃拿出来单独吃掉，葡萄干和红枣都用进去了。


顺便安利一直在亚米最爱的家乡味新疆玉枣，个头超大而且特别甜枣也很饱满！（不过这个用来做枣泥就有点浪费了哈哈）



做法参考君之的枣糕，分量比例我做了改动

材料很简单：红枣去核177g，低筋面粉120g，水175g, 红糖30-40g（这里用的红枣相当的甜，我这次用了40g但觉得少一点糖也可以的），鸡蛋两个，黄油30g，小苏打1/2小勺，泡打粉4g（小苏打和泡打粉没有的话不放问题也不大）

首先红枣切小粒，碎一点点比较好

 

锅里红枣加水煮到水开，加入小苏打搅拌，再加黄油混合，再加红糖混合融化就做成枣泥

 

面粉过筛加入枣泥和打发的全蛋液翻拌混合做成蛋糕糊

（原配方没有打发蛋液，但我觉得这样做出来枣糕蓬松一些）

 

 

 

我这个分量刚好做9个纸杯，装到7分满。

烤箱预热355华氏度（或者180摄氏度）烤18分钟，烤完拿牙签戳一下看看熟不熟

 

烤完晾凉就做好啦！是不是步骤还挺少的。

虽然卖相没有特别好，但是味道真的好吃！红枣比例多所以每口都能吃到红枣，虽然只加了30g黄油但是口感特别湿润。

爱吃枣糕的话可以试一试哦！