Red date cake
By VicentaLakin
When I was a kid, I loved to eat "tree cakes," also called date cakes, date cakes, especially when they were fresh out of the oven, which smelled so sweet and so rich and so sweet. It is now known that the date cake is one of the 10 most popular pastries of the Qing Dynasty Palace and is so delicious. So, does eating date cake amount to "the emperor"? The red dates are not only sweet, but they also have a lot of effect. As the saying goes, “three dates per day, 100 years old.” It not only provides for the stomach, but also absconds and consecrates, so it is particularly suitable for women, the elderly and children. But it is not as good as eating red dates, nutrition and absorption. Steamed or baked dates don't worry about that at all. Red sugar, which is also a traditional supplement, is not as sweet as white sugar, but it's double-nutriented and more rosy. The traditional date cakes are evaporated, and this time I used the bakery to make the product dryer and without any additives. If there are no ovens in the home, they can also be made from a steam pan, bearing in mind that the surface is covered with film, so that the steam drops do not enter the mould. (The amount indicated can be used to produce a 7-inch cook without cuckoo-hoff mold)。
Recipe Recommendations
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Red date cake
1
1 Material ready. Eggs are preferably room-temperature, since the whole egg is the most easy and stable at 40 degrees. Wash the red dates and steam the pot for about 10 minutes。
2
And when they are steamed, they squeeze out their date cores, and leave only their skind dates. It's easier to get a date off than a date. Just squeeze it and don't cut it. Put the date meat with a little water, pour it into a wall breaker or a cuisine, choose the sauce program, and mix it into a date mud。
3
Take 80 grams of date mud, mix it with salad, and put it on the side of the dryer. At the same time, the oven is preheated, with 170 degrees and 10 minutes of fire. And then the whole egg goes down: the eggs and the crushed red sugar pour into the egg bowl. I'm using sugar from a glucose garden, which is about 80% sugar, and this is just what it's made of. The red sugar is easier to break and more easily spread when crushed。
4
Eggs and red sugar are blown to three times the size of the body, and the texture is not easily lost, and the surface is a delicate paste, and the whole egg is ready. Low-banded flour is sifted twice, softly from the bottom to dry powder. Don't mix too much, before it melts。
5
And then down the basin into the date mud, softly and softly, the cake of the red date cake will be made. It's just about the size of the whole egg. A little butter (over and above, salad oil can also) is then applied evenly to the mould, which is easier to remove。
6
Put the cake in the mold and shake it down a little bit. In the absence of such a mould, square or circular moulds may also be used, the consumption of which may be increased or reduced proportionately. Put the moulds in the lower and middle of the oven and roast them up and down at 170 degrees for 30 minutes. If you use a steam pan, it'll be 20 minutes。
7
After completion, remove it from the oven. The size of the finished product does not differ significantly from that of the pre-cooked product, since no one has been added to the aperture and is entirely dependent on the support of the egg to be pumped. You can eat with a cold cut。