Fried jujube cake sold in rural areas

Ingredients

2 eggs, 35g+10g of fine sugar, 30ml of milk, 30g of salad oil, 50g of low-gluten flour, appropriate amount of date paste, <1g of salt, a little lemon juice or white vinegar, Ingredients required for jujube puree: big red dates, a little water

Method

step1: First remove the cores of the red dates, put them into a blender, add a little water and stir into puree, set aside;

step2: Beat the egg whites and egg yolks into two oil-free and water-free bowls respectively, use a whisk to break up the egg yolks in the bowls, continue to add milk, salad oil, 10g white sugar and salt and stir together until there are no particles;

step3: Sift the low-gluten flour into the egg yolk paste and mix, then add the jujube paste and continue to mix until evenly;

step4: Add a few grams to the egg whites. Drop lemon juice or white vinegar, beat with an electric mixer until foaming, continue stirring and add 35g white sugar in 3 times, until dry foam;

Step5: Beat 1/3 Put the egg whites into the egg yolk batter and mix evenly, then pour back the remaining egg whites and mix them evenly;

step6: Pour the batter into a 6-inch baking pan until it is about 70-80% full, and tap it gently Shake out the mold to make bubbles and put it in the oven at 180 degrees for about 40 minutes;

Step 7: Take out the cake and invert it to cool.