Low gluten flour? : 180

Butter? : 180

Egg liquid: 150

Red dates? :50

Walnut? :60

condiments

Qingshui: 60

Sugar? :50

Specific steps

first step

It is recommended to use fermented butter, which tastes good and will soften to a very soft state in the greenhouse. Walnut kernel 150℃ for about 2 or 3 minutes. Be sure to bake it. It's delicious. Be sure to use greenhouse eggs and put them back in the greenhouse before use.

Second step

Sieve the flour twice to let more air into it. Soak red dates in warm water for about 10 minute. Drainage.

Third step

Add half of the fine sugar to the softened butter, stir it manually and then start the agitator until the butter and sugar are mixed, and then pour in the remaining fine sugar.

Fourth step

Beat the butter into short feathers and add the whole egg mixture several times. Mix thoroughly before adding. Add180g egg in 7 and 8 portions. It is not advisable to add too much at a time.

Step five

Add all the whole egg mixture until the butter is smooth and the sugar is completely melted.

Step 6

Pour in all the flour. Mix evenly, stir or squeeze up and down, and fully produce gluten with batter.

Step 7

If you can't judge, you can count about 90 times and stir until the batter is fine and powder-free.

Step 8

Add walnuts and red dates and mix well.

Step 9

Use a non-clay box with a piece of oil paper of suitable size under it.

Step 10

Scoop in the batter and scrape it off gently.

Step 1 1

Preheat the oven at 180℃ and 170℃ for about 50 minutes.

Step 12

Bake for 30 minutes. When the surface is stronger than that. Take it out and scrape it on the surface with a knife and put it back in the oven quickly.

Step 13

Next, make jujube sugar solution. 0/0g of red dates/kloc-,20g of fine sugar and 60g of water, boil for about 2 minutes, and turn off the heat. Let it cool for later use.

Step 14

Immediately demould from the furnace. Judge whether the cake is cooked, visually check whether the scraped middle part has color and water, then insert it from the middle part of the cake with a toothpick, and pull it out without cake adhesion. When warm, brush jujube sugar solution on the bottom of the cake surface. Leave a residual temperature fresh-keeping bag after cooling and seal it in the refrigerator. The second and third days taste the best. It's like ice cream in summer, and it's like a delicious sponge cake when it's hot.