Date Mud Walnut Cake

When it comes to jujube desserts, my favorite is jujube walnut cake. Many people also call jujube walnut candy. The slightly sour juicy jujube with walnuts is very delicious, but the jujube walnut cake on the market is not Too hard means sticking your teeth easily. You can’t pick your teeth when you eat it. Life is already bitter enough. You can’t even buy what you like to eat, so do it yourself ~

Materials

Weight: 80 pieces
Walnut 350g
Maltose 430g
Sugar 130g
Salt 3g
Water (1) 30g
Date mud 450g (commercially available or homemade)
Salad oil 30g
Water (2) 40g
Corn starch or potato starch 25g
Rice wine 50g (warm, can be replaced with whiskey or other alcohol you like)

Practice

① The walnuts are roasted at 150 ° C for about 15 minutes. After roasting the aroma and coloring, it is sufficient. Keep warm at 90 ℃ for use.
② Water (2) is mixed with corn starch to prepare water for use.
③Maltose, sugar, salt and water (1) Put in a pot and boil the sugar liquid with a small fire. Do not stir at the beginning to avoid sand reversal. After the sugar liquid starts to bubble, gently stir with a wooden spoon until the syrup starts to rise Large bubbles, when the temperature reaches 130 ° C, pour the corn flour water into the mixture twice, mix well, and stir while pouring.

④ Divide the jujube mud into small pieces, add it to the syrup pot and mix well, then add the salad oil and mix well. When the temperature reaches 114 ℃, the jujube mud filling becomes very thick. When you push it with a wooden spoon, you can see the bottom Degree. (About 20 minutes)

⑤ Try the softness and hardness, prepare a small bowl of ice water, take a small piece of filling from the pot and put it in ice water, the filling can coagulate into a flexible mass, if there is no clump, please continue to Cook the filling over low heat.
⑥ Pour the walnuts and Shaoxing wine into the cooked syrup and mix well. Please note that the walnuts and wine should be warm in this step, otherwise the syrup will immediately agglomerate when it is cold.

⑦ Dice and pack. Pour the finished walnut and jujube paste into the baking paper, cover it with another layer of baking paper, roll it with a rolling pin to form a sugar cake with a smooth surface and a thickness of about 1.5cm, and wait for cooling (about 1 day)

⑧ After baking, tear the baking paper and cut it with a knife to your favorite size. When wrapping candy, wrap glutinous rice paper first and then candy paper to prevent the candy from sticking to the wrapping paper.

Tips

★ The hardness of the jujube walnut cake depends on the amount of water in the jujube mud syrup, so if the moisture is too dry and the sugar temperature is too high when cooking the jujube mud syrup, your jujube mud cake will be hard!
★ The jujube syrup in step ④ should not be cooked over 114 ℃, so as not to collect too much water to make the candy too hard, not easy to cut and affect the taste.
★ The freshly made walnut cake is soft and sweet, and the sweetness and hardness are more accurate the next day.
★ There are professional candy knives for cutting candy. If you do n’t want to buy a long-term candy, you can use a normal household knife. The knife can be smooth and unobstructed.

Attached jujube

Approximately 400g
Material
Red dates or black dates 600g, olive oil 40g
practice
1 / Clean the dates and cut the pulp with scissors to remove the dates.
2 / Cook on medium-high heat for 30 minutes until soft and rotten.
3 / Put the jujube meat into the food conditioner and beat it into a muddy shape (if you can’t beat it, you can add some water). Then put the jujube puree in a wok, continue to stir over medium heat until loose and dry, add olive oil and stir to stir evenly.
4 / Patiate patience, stir-fry until it is thick and smooth, then turn off the fire, and wait until it cools down.