When I first ate the jujube walnut cake at the good shop, I felt very delicious (and more expensive). Based on the principle of “selling outside without selling your own health goods”, you will immediately check the recipes online. One search turned out to be a Minnan snack. Most of the recipes came from Taiwanese blogs. So I summed up the wall and tried it a few times. I feel that the ratio is very good, not too hard or too sticky. However, people in the Central Plains said that they had been searching for Taobao for a long time and did not know which kind of Nanzao was used to make this walnut cake. So they bought Xinjiang's red dates, which were meaty and tasted similar.
The red jujube is cut with a pair of scissors to remove the nucleus. Add water (just drown the red dates) and cook for about 15 minutes. The jujube meat absorbs water and becomes soft. Let cool, peel (if there is a sieve larger than the sieve can also be directly peeled on the sieve, but my sieve is too thin, not successful). The jujube meat was crushed with a spoon and weighed 150g for use.
Walnuts are placed in the oven, 160 degrees for 8 minutes, roasted and ready to use.
Add about 20g of water and a little salt of maltose, pour it into a non-stick pan, and boil it in a medium or small heat.
Pour in the jujube and butter and stir and stir fry.
When cooking to 121 degrees (I don't have a thermometer, just hit the big one to ignite the liquid in the pot and roll the big bubble), leave the fire, carefully circle the mixture of 20g starch and 20g water, and pour it while stirring evenly. Put it on fire again.
Stir fry until the water is almost evaporated, and the red dates are gradually turned into a muddy liquid. The ice water method can be used to detect whether it is good or not, and a little sugar paste is dripped into the ice water, and the obtained sugar is in a state after being cooled.
Finally, pour in the walnut kernels and stir well to mix well.
Brush the butter on the kitchen paper, pour the sugar paste on the half of the paper, and cover the sugar on the other half, and spread it with a rolling pin. After you let it cool, you can cut it.