Simple and zero failure, brown sugar hair cake, jujube cake, "super fluffy red dates, delicious upgraded version"

Recently, there was a gust of brown sugar cake in the kitchen, and I used a number of recipes to improve the brown sugar cake. The brown sugar cake is simple, you don't need to knead the dough, it's novice friendly, and the most important thing is that the brown sugar cake doesn't pick flour! Low, medium, and high gluten can all be !! It's great for everyone who is short of flour. The recipe has been improved and a lot of jujube pulp has been added, and the fluffy brown sugar cake with full jujube flesh is even sweeter! The recipe is a 6 inch mold of brown sugar hair cake amount. Very carefully written recipes, free to share, remember to hand in your homework after finishing! If it's delicious, remember to praise (/ω\) it than ❤️ before

Ingredients

Flour(lowgluten,mediumgluten,highglutenareOK) 162 g

Hotwater 100 g

Egg(normalsize) 1 piece

Brownsugar 57 g

Highsugarresistantyeast 3 g

Aluminum-freebakingpowder(optional,novicerecommendedtoputit) 1 g

Reddates(filling,optional) 70 g

Decoration

Reddates 9 pieces

Raisins(optional) Feelfree

Cooking Instructions

The hoarding master turned out 5 packets of brown sugar and 5 packs of one-pound red dates, and the brown sugar jujube cake is so suitable for me!
Prepare the ingredients, the eggs are medium in size, the flour is low gluten, medium gluten, and high gluten can be, I use medium gluten flour.
Weigh 100g of red dates, if you don't want to put red date meat in the cake, just prepare 9 red dates and decorate it at the end.
Wash the dates and dry them with kitchen paper.
Reserve 9 red dates for final decoration, and cut the rest into small pieces or chop them for later use.
Dissolve the brown sugar with hot water, stir more and melt the brown sugar completely.
Cool until it is not hot and pour in high-sugar resistant yeast and baking powder (baking powder can be left out, novices are recommended to put it)
Stir the yeast well, crack in an egg and continue to stir well.
Pour in the sifted flour.
Stir well, spatula to sort out the dry powder on the edge, and stir well again.
The batter is in this state when stirred, and the batter will fall naturally on the scraper.
It's time to pour in the dates.
Stir again to homogenize the batter.
Apply the mold with a little oil to prevent sticking, preferably with a live bottom mold.
Pour in the batter.
Dip the back of your hand with oil and use the back of your hand to make the batter surface smoother.
Cover with plastic wrap and start fermenting, until it is twice as large. There are no restrictions on how to do this, but the best way is to put the batter in the oven or microwave with a bowl of hot water. (Generally fermented for about 45 minutes, depending on the state of the batter, the time is just for reference) Now that the weather is cold, turn on the heating at home, and be lazy and put it under the hot air vent. Be careful not to over-ferment, as the red dates on top of the over-fermentation will sag.
Fermentation is complete. (After it is done, you can also use chopsticks to stir it and exhaust it slightly, and then smooth the surface and then ferment it for a while to steam, and the finished product of brown sugar cake is more delicate and smooth.) )
Cut the jujube in half and cut off the middle jujube core, and place the jujube meat around the side under the simple decoration of the batter, or sprinkle some raisins.
Because it is a live bottom mold, wrap it in tin foil to prevent water from entering during steaming.
Steamed brown sugar cake, put it in a pot, cover the pot and turn to low heat and steam for 30 minutes, do not open the lid immediately, simmer for 5 minutes and then open it.
Picture of the finished brown sugar cake
What a fairy delicacy (/Ï‰) this is
Cut a piece of brown sugar cake and see, it is soft and porous, with a lot of red date pulp, and the taste is plump and delicious! (Some people may think it's a little rough, after all, this is a hair cake, if you pursue the fluffy texture of chiffon cake, I can only say that I can't do â•®( Ì„â–½ Ì„"")â•, but it's really super soft and super Q bomb!!) )
The brown sugar cake is really super soft Q bomb, bounce bounce.
If you have questions or baking enthusiasts, you can add me to the WeChat account on the homepage of the kitchen, and you can also enter the baking exchange group.