|Brown Sugar Date Bread|
|100g (requires 330g of water to make mud)|
Shukman Brown Sugar Powder
Shukman Highly Active Dry Yeast
Shukman Soy Salad Oil
Schucoman Japanese Bread Powder
Shukman Corn Salad Oil
Schucoman Japanese pastry flour
Schucman’s Baking Granules
How to Make Brown Sugar Bread Sandwich Date Cake
Prepare the ingredients you’ll need to make the date cake slices first!
Separate the egg whites and yolks. Add 30g of corn oil to the egg yolk tray and whisk well.
Add 60g of milk and stir well
Sift in 60g of low gluten flour
stir well and set aside
Add 30g of sugar to the egg whites and whip until wet and foamy, pulling up with a small curved hook.
Add one-third of the meringue to the egg yolk batter, toss to coat and pour into the meringue bowl.
Toss to combine
Pour into a greased 28*28 baking dish, scrape the surface flat and sprinkle with a layer of chopped dates, about 40g (can be left out).
Bake in the preheated oven on the lower middle rack at 190 degrees for 12 minutes, turn the cake out of the oven immediately.
Cut the cake into six slices, then divide one of the smaller slices in two and spread one of the slices with date paste.
Two slices of cake stacked on top of each other
Prepare the ingredients to make date bread
Cut 100g of date pulp, add 330g of water, put it in a blender, puree it and reserve.
Pour 400g of jujube paste into a mixing bowl with flour, dry yeast, vegetable oil, water and brown sugar.
knead into a smooth dough
Ferment at room temperature until double in size.
Drain, divide the dough into 5 equal portions, knead rounds, cover with plastic wrap and let stand for 15 minutes.
Take a piece of rested dough and roll it out into a square with sides the same length as the cake piece.
Stack the two cake slices on top of each other, place them in the middle of the pasta sheet and cut about 1cm wide on the left and right slices. If you like, you can also spread a little date paste between the two slices of cake, remember not too much, in case any moisture will affect the volume of the cake! and texture. If you’re new to judging, don’t take a chance, you can do without the date paste
Fold the left side and right side in the middle to wrap around the cake.
Make sure the top and bottom are tight.
Ferment until visibly chubby, brushing the surface with a thin layer of egg wash.
And a layer of coconut.
Bake in preheated oven on medium-low heat at 180 degrees for 35 minutes, cover with foil to prevent over-coloring.
Beautiful – beginners are advised to practice more on it!
It’s also essentially soft European bread, which is also lower in calories, and it’s pretty great from the look to the taste-.