Date sugar cake

1

Flour, jujube, brown sugar, dry yeast, baking powder, water, green and red silk.

2

Use a rolling pin to crush the dates one by one.

3

Then gently break the flattened jujube with your hands and remove the jujube pits inside.

4

Put the pitted jujube into a small pot and pour five times as much water into it.

5

Boil over high heat and use low heat to simmer slowly.

6

When the water has been exhausted, the dates become soft and rotten, pour them into a bowl, and use a steel spoon to crush the cooked dates into mud.

7

Mill the dates into a paste and add brown sugar and mix well.

8

Use appropriate amount of water to pinch the brown sugar of the jujube paste.

9

Pour dry yeast and baking powder into the flour and mix well.

10

Then pour the twisted date red sugar paste into the flour and stir into dough.

11

Kneak the dough into a soft dough, cover it with plastic wrap or a wet towel to ferment.

12

Remove when dough has grown and doubled to one-and-a-half size.

13

Put a wet drawer cloth in the steamer and place the dough on it, dip your hand in water to gently press the dough flat, sprinkle with green hair and red silk on it, and then press slightly with your hand to make it stick firmly.

14

Then fold up the four corners of the drawer cloth and cover it on the dough, so that it can be easily ventilated during steaming, and the heat can be heated quickly and evenly.

15

Put on the cage and steam for about 25 minutes.

16

Then take it out and dry it for a while.

17

Allow it to dry until it is not hot and then cut into slices.

18

Cut it into the right size pieces and serve.

19

Have another cup of Mingqian Biluochun while eating. Hehe, don't mention too much.

Characteristics of date sugar cake: brownish red in color, rich in date aroma, soft, fluffy, sweet and delicious. Warm tips: 1. Be careful when crushing dates. Don't smash the date core. Just smash it until it can separate the date meat and the date core. If you smash the date core but cannot remove the residue, it will not be beautiful. Therefore, you only need to smash the dates flat so that you can peel the cores well. To make the date paste, you need to use this method to remove the cores first, but you need to press and sieve it after cooking it. Beijingers call it a "basket". After passing the basket, the date paste will be very delicate, and then stir-fried and used to make the filling is best! And you can make jujube sugar cakes with skin, which is very nutritious. 2. Mix the jujube paste and brown sugar and twist it with clear water. The amount of water depends on the amount of flour. Don't add too much water when slicing, otherwise the dough will collapse after steaming. If it is too hard, you can add additional water. Although the dough needs to be soft, it must be strong, and do not stir it into a paste. The sweetness can be increased or decreased by brown sugar according to your preference. 300 grams of flour can be no more than 80 grams of brown sugar, and no more than 100 grams of jujube is more appropriate. This old Beijing traditional snack "Date Sugar Cake" is ready. Soft, glutinous and sweet, with strong jujube aroma, very good! For friends 'reference!