The dates
By VicentaLakin
I need warm dates! How good are they? All I know is that there's always a long line of date cakes on the street with a big sign to buy half a pound. It seems that all the elders have a unique love for dates, especially in the winter, and that dates with warm energy seem to make people think about it. Today's super soft, delicate date cake is very, very suitable for this weather, and it is easier to please the elders. Try it, warm and sweet dates. It's not like buying a pound and giving a pound。
Recipe Recommendations
- eggs 180 grams
- low-gluten flour 140 grams
- brown sugar 70 grams
- fine sugar 50 grams
- dried red dates 55 grams
- water 70 grams
- baking powder 3 grams
- vegetable oil 70 grams
- salt 1 gram
- sweet fragrance
- baking
- an hour
- simple
Steps for The dates
1
Let's start with the red dates. When the red dates go to the core, cut them to Ding。
2
Pour red dates and water and salt into the milk pot and boil them. You can turn off the fire when it's boiled。
3
It'll get soft when it's boiled. Scrambling with razors, crushing red dates into rough mud。
4
It's been crushing like this。
5
Add vegetable oil to the red date mud (select vegetable oils without special tastes, such as corn oil). Don't use oil that smells special. Battered with a gypsy hoist until vegetable oil and red date mud are fully integrated. Oil and red-tree mud are more difficult to mix, and it is better to use a common stick. If not, they need to be blended with an egg-beater patiently。
6
This was the case when the red date mud and vegetable oil were fully integrated。
7
And then I started throwing out all the eggs. Put eggs in the bowl and add red sugar. Insulation and constant mixing (egg fluid temperature maintained at around 40°C) until red sugar melts. Red sugar is easy to form and needs to be melted like this, otherwise it is easier to sink, have particles and integrate with eggs. Another method is to use the dry mill to turn red sugar into red sugar powder and then add it to the egg fluid. 180 grams of eggs equals three big eggs, or four little eggs. However, it is still recommended that the eggs be weighed after they have been dispersed, so as to ensure the exact weight of the formulation。
8
When the red sugar melts, the egg red sugar drops into the egg bowl of the King's cooker machine and inserts the thin sugar. Open the high-speed box and give it six minutes。
9
After a break, the egg fluid becomes very thick and loose, with a marked increase in size. When you lift an egg-beater, the egg drops very slowly on the head of the egg, and the drops don't disappear immediately. The timing of the release is related to the temperature of the eggs, freshness, etc., and please adjust to the actual situation. It's a lot more difficult to get a full egg out than to get a single egg out, and it's better to have a full egg at around 40°C, so it's better to warm the whole egg fluid before you do. Breaking with a cook ' s machine is the most convenient and, if hand-held, must be patient enough to take 15-20 minutes. All eggs must be in place to ensure the success of subsequent production。
10
The processed red-tree mud is poured into the egg fluid and continues to be disturbed at a high speed of 20-30 seconds until it is fully evenly mixed。
11
Flour and low-banded flour are mixed and screened. Scan in the egg fluid。
12
A large and rapid mix of razor blades allows for full parity between flour and egg fluids. Do not hesitate, do not move too slowly. It is important to avoid long-term mixing leading to an egg drop。
13
The mixed pasta is very smooth and thick. With a razor, the paste can slide slowly. The availability of inflatable, dense paste is the key to making soft and delicate cakes. If your pasta gets rougher, or it gets thinner, bubbles, and so on, it's all ablaze, and the cake tastes rough, and there's a whole series of problems like backsliding. It may have been too long after flour has been added, or it may have been due to the failure of the whole egg。
14
a good paste needs to be baked as soon as possible (any delay may cause the paste to melt and the quality to be unstable so that the pre-heat oven can be pre-heatded in the course of the egg's delivery), and the paste will fall into the mould, full of 7-8 points, lifting the mould two times, shaking the bubble. on the face of the paste, some white sesame is used as decoration. i'm using a model of 22 cm * 11 cm * 6.5 cm square model, which has made four small cupcakes for the rest of the paste after it was poured in. you can determine the thickness of the cake baked according to the size of your mold。
15
Put it in a preheated oven at 175°C. Middle and lower (placed in the centre of the oven), 35 minutes. It'll just get darker to the surface. There is a corresponding reduction in the amount of time required for small simulators to bake. The temperature conditions for different ovens are different, depending on the circumstances (if the surface is coloured too quickly, indicating that the temperature is too high and the temperature needs to be reduced). Plugged in the cake centre with toothpicks, and there was no residue on the toothpicks. The cake is cold enough not to burn its hands off and continues to cool on the cooling shelf。
16
The finished chart。The dates Make Tips
One, to make delicate cakes, the whole egg is the most important step. All the eggs must be in place to ensure the success of the next steps. ii. Puffing can help make the cake more floating and can be omitted if you do not want to pollen (but without powdering, you are required to have more precise requirements for the whole egg's hairing, flipping, etc., so that the paste can reach its ideal state, otherwise the taste will be rough)。