160 grams of pitted jujube.

Water1200g

Walnut kernel120-150g

Water bar (or maltose)150g

Cassava starch 25g

250g water

20 g corn oil

How to make jujube walnut cake?

Add 1 water directly into the peeled jujube and crush it with a cooking machine (if the cooking machine is more powerful, you can reduce the amount of water, otherwise it will hurt when frying). ps。 Jujube is not peeled. Personally, I think it will be more fragrant with jujube skin. You can't feel the jujube peel after crushing. If you mind, you can boil red dates in water first, and then sieve them to get jujube paste.

Stir-fry the jujube paste until it is slightly dry, and then put it in the water pot and continue to stir until it boils (in fact, the jujube paste can be put in the water pot after being beaten, so I will fry a little jujube paste first, considering that it is easy to splash when too much water boils).

Add 2 water to cassava starch, mix well, then pour it into the mixture of boiled jujube paste and cotton candy, stir-fry, boil again and add corn oil (the picture above shows the state of stir-frying for a period of time after adding water starch and corn oil, and you can raise the flag slightly. Congratulations on this state, the target progress has reached 20%)

Continue to fry until the state of holding a group (about 80% progress towards this state)

Stir-fry until it feels slightly white (this state is that I think the hardness is moderate and it is not easy to deform when cutting). If you like something chewy, you can fry it for a while

Pour walnuts into the stir-fried jujube paste, and turn over constantly to make walnuts fully mixed, and turn over to make the sugar more chewy.

Fold, pour into baking tray, and shape with rolling pin and scraper.

After cooling, it can be cut into pieces.