Wash the red dates and cut them into small pieces.
Add milk to soak up.
The grapes are dry cleaned.
Add raisins, salt and salad oil to the milk jujube.
Put brown sugar in the egg bowl.
Then score four more eggs.
Use a whisk or a chef to beat the brown sugar at medium speed.
Continue to hit at high speed until the thick volume is enlarged, and the egg droplets will not disappear quickly.
Pour the jujube raisin milk mixture into the egg paste and sieve into the low-gluten flour and baking powder.
Mix evenly, and you will feel defoaming during the process of mixing, so don't delay the time as soon as possible, and you can go to the state without dry powder.
Bake the paper in advance in the baking tray.
Pour the batter into the baking pan and shake it twice on the countertop to eliminate large bubbles.
Preheat the oven to 170 degrees and bake for about 30 minutes. The cake has no flow feeling by hand, and the toothpick is inserted and pulled out without adhesion.