Free-range eggs, 5 pieces
Cake flour, 90g
Xinjiang Ruoqiang premium-grade red dates, appropriate amount
Olive oil, 9g
1. Prepare all ingredients.
2. Remove the pits from the red dates and use kitchen scissors to cut the flesh into small pieces.
3. Crack whole eggs into a container free of oil and water, then add granulated sugar.
4. Crack whole eggs into a container free of oil and water, then add granulated sugar.
5. Whisk until the egg batter thickens and there are basically no large bubbles.
6. Sift in the cake flour in batches and mix evenly with a rubber spatula using a cutting motion.
7. Pour in the olive oil.
8. Stir thoroughly until well combined, then add the red date granules.
9. Stir again until fully combined.
10. Place paper cups into the conjoined mold.
11. Pour the batter into the paper cups (I used a spoon to scoop it directly).
12. Preheat the oven to 180°C, bake on the middle rack for about 15 minutes until colored, then remove and let cool.
