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Picture of finished product. -
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Preparation method: Wash appropriate amount of jujube and set aside. Remove the core and cut into 140g cubes and set aside. -
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Add an appropriate amount of water to the pot, add diced jujubes and fry until soft. -
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When the jujube is fried and there is no moisture, add 170 grams of brown sugar and stir-fry over low heat. -
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Let the brown sugar jujube puree cool and set aside. -
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Let the brown sugar and jujube puree cool, add 2 grams of salt, and beat in 11 eggs. -
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Whisk the eggs at high speed, doubling the volume -
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Add 260 grams of cake flour, 5 grams of aluminum-free baking powder, and 2 grams of baking soda, and stir evenly at low speed. -
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Add 110 grams of corn oil and stir evenly at low speed. -
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Line the mold with oil-absorbing paper, pour in the egg paste, and sprinkle an appropriate amount of white sesame seeds. -
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Preheat the oven in advance and bake at 150 degrees Celsius for 50 minutes. The temperature is for reference only. -
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After baking, take it out, shake it a few times and let it cool. -
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Picture of the finished product. -
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Picture of finished product.