Is jujube cake acidic or alkaline?
Acidic food
Most people have a vague understanding of the acidity and alkalinity of food, and think that lemon that tastes sour is acidic. In fact, the acidity and alkalinity of food is not simply judged by taste. The so-called acidity and alkalinity of food refers to whether the inorganic salts in food are acidic or alkaline. The acidity and alkalinity of food depends on the type and content ratio of minerals contained in food: potassium, sodium, calcium, magnesium and iron react in an alkaline way after entering the human body; Phosphorus, chlorine and sulfur are acidic after entering the human body.
Nutrient composition analysis
Wild Zizyphus jujuba is rich in trace elements beneficial to human body, especially selenium, which has been proved by modern medicine to be one of the essential elements for preventing cancer and delaying aging.
Wild jujube is rich in vitamin C. According to the date produced in Shangli County, Pingxiang City, Jiangxi Province, every100g of fresh jujube contains 220mg of vitamin, which is rare among fruits.
According to market research and literature retrieval at home and abroad, jujube, as a nutritious food or health food, is rarely seen in China market. Therefore, it is urgent to exert the beneficial effects of jujube on human health as soon as possible to benefit the whole country.
The method of jujube cake
Jujube cake is very refreshing, but many jujube cake products add too much sugar, which is not good for your health. Therefore, friends who pay attention to health may wish to try to make jujube cakes. The method of making jujube cake is simple and easy to learn, so you don't have to worry about additives when you make it yourself! We need to remind everyone that stainless steel materials are required for the containers, tools and surfaces in contact with jujube meat of homemade jujube cakes, so as to ensure that jujube fruits do not contact with iron-containing materials.
The practice is as follows:
material
50 grams of stone-removed jujube and 60 grams of milk? 4 eggs, brown sugar 120g? 30 grams of sugar and 3 grams of salt? 150g low gluten flour, 5g baking powder? 80 grams of salad oil
Soak 1 jujube, remove the core, wash and cut into cubes.
Soak in milk, it is best to let all the milk penetrate into the red dates.
Beat the eggs in a bucket and add brown sugar and white sugar.
Beat the sugar at medium speed first, and then beat it quickly into a thick paste.
Slow down for two or three minutes and break the big bubble into small bubbles.
Add milk dates and salad oil and beat well slowly. Add milk dates and they disappear.
Sift in the low flour and baking powder and stir quickly and evenly.
Pour into the baking tray covered with oil paper and gently knock out the big bubbles.
Preheat the oven to 170℃ and bake for 35 minutes at medium heat.