Red date cakes are a traditional pastry in our country, passed down through generations, with a history of approximately 200 years according to records. Originally used as imperial pastries during the Qing Dynasty, they were once known as 'Imperial Pastries No. 1'. They are one of the 'Ten Greatest Cakes' in 'Manhan Quenix' (Full Feast of Man and Han).

The 'Ten Greatest Cakes' include: Golden Date Cakes, Whip Jelly Cakes, Sweet Bean Cakes, Coconut Bowls, Twin Lotus Cakes, Zhongyang Flower Cakes, Pine Nuts & Sea Dragon Fruit, Banana & Lotus Cakes, Mooncakes, and Dumplings (Water Pies).

Red dates themselves have characteristics of sweetness, warmth, promoting digestion and spleen function, blood nourishing and calming the nerves. When combined with eggs, honey, white sugar, and baijiu (Chinese sorghum wine), they can produce effects such as beautifying and promoting bowel movements. These products, processed in this way, are rare treasures of seasonal health care.

Red date cakes are pastries made with red dates as the main ingredient, combined with other materials. They have a fresh and fragrant flavor, with a strong red date aroma, and a smooth and delicate texture. They are particularly suitable for the elderly, teenagers, and children to eat as desserts after meals.

Red date cake recipe

To choose dates, try to select high-quality dates, don't choose those with very shiny skin that seem to be wrapped in a layer of wax.

The production and recipe of red date cake mainly analyzes the characteristics of the raw materials and the operation process.

Red date cakes are common in northern markets, and some places have further developed products based on red date cakes, such as opening small shops.

Currently, red date cakes on the market are generally divided into two categories based on their texture.

One is relatively hard, and the other is slightly softer. For the older generation of customers, they prefer the traditional original taste and therefore prefer the harder ones. These cakes rely on baking powder and soda powder to expand.The other is the 80s, 90s, and even 00s consumers, who prefer a slightly softer texture. The production method of this slightly softer red date cake is similar to that of a Western-style cake, because it includes a step of beating eggs.

This red date cake combines the characteristics of both hard and soft, forming a compromise. It doesn't have a particularly fluffy texture and doesn't form a hard, solid state like traditional red date cakes.In addition to the good texture, the internal structure is also more delicate.

Let's now take a look at the recipe for red date cake.The recipe's red date paste is the red dates we bought, after washing, we boil them with water until the date pits are completely detached by hand, and the dates look particularly soft. It must be that you can pinch the pit with one hand to come out. If you want a better taste and nutrition, you can also use milk to cook. When using milk, try to cook until the juice is completely absorbed, so that the red dates can fully absorb the milk. Note that milk is easy to burn when cooked, so even if you operate at home, it's best to use a pot with a thick bottom to avoid burning.

We'll use water to cook today, and pay special attention during cooking not to add too much water. If too much water is added, the fragrance of the cooked red date cake will be lost. The finished red date cake will have a bland taste. Generally, we just need enough water to cover the red dates. At the beginning, use a large fire to boil, then turn to a small fire to cook slowly. When the juice is very little, stop immediately, let it cool, and then pour it out, and then pick the date pits clean. Of course, you can also buy some dates without pits, but you still need to cook them and then pick the pits clean, because sometimes the machine digs pits, and there's still a pit left, so you need to pick it out. The amount of red date paste in the recipe is 180g. If you want the red date flavor to be stronger, use 200g. If you want the red date flavor to be weaker, use 160g. Since the water content is not very high, don't worry about the entire recipe being unbalanced.

We try to choose black sugar for the sugar, this black sugar has a special flavor, its color can also deepen the color of our finished red date cake, so the finished red date cake will be very beautiful in color. Black sugar is easy to absorb moisture and form granules, so before making it, we try to sift it through, and this sieve must be coarse, even the one we use to fry dumplings can be used, but don't use a flour sieve, this sieve is too fine and can't sift sugar, so we must use a coarse sieve.

After sifting the sugar, if there are large granules, we can crush them with a rolling pin or other tools and mix them in. Another method is to first mix the red sugar with the eggs, let the eggs soak for a long time, and then beat them with a mixer, then check with a soft scraper to crush them, if it's still not crushed, take out the remaining red sugar granules, otherwise it will have red sugar granules in the finished product, which is not good for the taste.Red date cake making process key analysis

Earlier we analyzed the recipe's most important red date paste and sugar, now let's look at the key considerations for the operation.

First, sift the dry ingredients ahead of time, sift baking powder, soda powder, and low-gluten flour into a large bowl.

Then, after the dates have been cleaned and the pits have been removed, mix them with vegetable oil and put them into a blender. Use a spherical stirring head to slowly beat them. When the oil gradually starts to emulsify with the red dates and the sugar begins to produce a lactic acid reaction, slowly the red dates become white, and when the oil and the red date internal sugar are completely integrated, speed up the speed ofሄthe mixer, this is very important.

Second, the egg paste we beat must be a viscous state, if we beat it manually with a whisk, if we don't stir enough, the oil and the red date internal sugar are not fully melted, and we feel that it's viscous, wait a while and the eggs haven't been finished, the oil is out, this is not right, you must re-beat it.

Third, the density of the egg paste we beat, i.e., the viscous degree, if you beat it too thin, when you add the red date paste, the red date paste will easily sink to the bottom, and the top is a layer of egg liquid bubbles, this is a failed product, so you must master this degree, when you dip your finger to spread it, the time it takes for the droplet to be suspended in your finger for 1-2 seconds, at this point it's fully beaten, you can add the red date paste.

Fourth, when adding the red date paste to the eggs, don't add it too early, and don't beat it for too long, because the red date and oil have been stirred for too long, the oil added will dissipate the eggs, and it will become thinner, so this point must be paid attention to. Another thing is that what is the key, in the process of adding powder, because there is already a paste of eggs, oil and sugar in the paste, if you stir it too slowly and for too long, it will also cause the dissipation of the egg.

Fifth, the density of the finished egg paste, i.e., the viscous degree, if you beat it too thin, when you add the red date paste, the red date paste will easily sink to the bottom, and the top is a layer of egg liquid bubbles, this is a failed product, so you must master this degree, when you dip your finger to spread it, the time it takes for the droplet to be suspended in your finger for 1-2 seconds, at this point it's fully beaten, you can add the red date paste.

Sixth, the last thing is to spread the chopped walnuts on the surface, try not to cut them into too small pieces, it's better to cut them into slices and sprinkle them on top, it makes your walnuts look more abundant, and another thing is that if it's too small, when it's baked, it will mix with the red date, and you can't see the walnuts at all, this is not beautiful.

1. This translation refers to the baking knowledge in 'Baking Memories' and then makes some modifications to be more suitable for home use.

2. This sharing is just to spread more knowledge, I hope you like it.

3. If you like it, please follow @Baking Memories, and we will share baking knowledge irregularly.

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