Brown sugar and red date rolls
Dried red dates without pits 120g | Chopped walnuts (roasted) 30g |
White Shark Low Gluten Flour 90 grams | Eggs 5 |
Brown sugar (egg white) 70 grams | Corn oil 45g |
Jujube paste 90 grams | Milk 20 grams |
Sandwich material: light cream 200 grams | Sandwich material: brown sugar 15 grams |
Sandwich material: date paste 20 grams |
Step 1
The walnuts have been roasted at 150 degrees for 15 minutes in advance, and the roasted walnut kernels are slightly crushed.Step 2
Add water to the red dates (the water just covers the red dates), put it in a pot and heat over low heat. Cook until the red dates are soft and mushy, leaving a little water at the bottom, but do not cook them all dry. cookPut the red dates and a little bit of water left at the bottom into the wall breaker. Beat until required fine and thick red date puree.Step 3
Pour the milk, corn oil, and date paste into a large bowl.Step 4
Stir evenly with your hands until all the milk, oil and date puree are evenly absorbed. Add the sifted low-gluten flour to the stirred oil, milk and date puree mixture. Just stir until no obvious dry powder is visible, don't over mix.Step 5
Add egg yolks to the batter in batches, stir well after each 1-2 egg yolks, then add the next egg yolk until all the egg yolks are added.Step 6
You can also use the Z-shape method to mix. The egg yolk paste mixed with the egg-back method is smooth, delicate and particle-free! Preheat the oven to 180 degrees in advance.Step 7
When the egg whites are in a fish-eye state, add 1/3 of the brown sugar.Step 8
The egg whites are frothy but not fine, and the egg liquid will not drip when you lift the whisk. At this time, add another 1/3 of the brown sugar. When the egg whites become smoother, add the last 1/3 of the brown sugar.Step 9
Make the cake roll and beat it until it is in a soft large curved state. It only needs to be wet and foamy. Put 1/3 of the meringue into the egg yolk paste and mix well with a spatula. Do not stir in circles. Pour the well-mixed egg yolk paste back into the remaining meringue, and mix evenly again. Add the chopped walnuts prepared in advance. Mix evenly by stirring until it becomes a fine cake batter.Step 10
Pour it into a non-stick gold plate, knock out the bubbles and put it in the oven at 150°C, 160°C and bake for 20 minutes. If you are doing the reverse roll, you don't need to add a separate fire at the end. If you are doing the forward roll, you can bake with hot air for the last two or three minutes.Step 11
After taking it out of the oven, shake the baking sheet twice on the table to release the heat from the bottom. After rolling it up, you can put it in the refrigerator for 30 minutes before cutting.Step 12
Add brown sugar to the cream, and the basin used to whip the whipped cream must be oil-free and water-free. 200 grams of whipped cream plus 15 grams of brown sugar. The whipped cream in the filling must be beaten to the hardest state so that it can support the cake roll without collapsing.Step 13
Beat until 60 to 70% distributed, add 20 grams of jujube paste (you can choose not to add it) and continue to beat until it is sandwiched.Step 14
Gently open the previously rolled and shaped cake roll again, put our whipped cream on the front, and then roll it up gently. Cooking tips for brown sugar and red date rollsRecipe by Xiaohongshu Greedy Cat Reverie Swaying