Ingredients for dried fruits: 12 jujubes, 120g walnut kernels (or other dried fruits of equal weight). Method for dried fruits: 1. Wash the jujubes, dry them with kitchen paper, remove the core and set aside (jujubes) Do not cut in half and remove the core, which will make it easier to pinch the nuts in the next step. The two ends of the date core are very sharp, so dig out both ends. The remaining date core will not only affect the taste, but also cause tooth decay, so the date core must be removed and cleaned. ! ! 2. Remove the walnut kernels and set aside. (When not making the original flavor, you don’t need to keep the kernels intact, break them up a little, and coat them with more sugar. If you must peel them completely, you can go to Sister Wenyi’s blog, which has detailed instructions. Method here) 3. Place the processed dried fruits in the middle rack of the oven. Without preheating, set the temperature to 80 degrees Celsius and heat up and down for 10 minutes (because the icing set in the next step solidifies quickly, and the dried fruits Warming is easier to operate. It is not recommended to omit this step when the room temperature is low. I have done it several times. The picture below is of the Duobao flavor. Put the dried fruits in a bowl and then put it in the oven. It is convenient to pour the syrup in the next step. You don’t have to do it bit by bit. Pick up from the baking sheet after ordering to save time). Food Tips 1. Regarding the dosage of jujubes. The jujubes I use are Xinjiang Hotan jujubes. The weight of a single fruit is about 20g, the length is about 5-6cm, and the weight of the kernels is about 35-40g. Please increase or decrease the above dosage appropriately according to the size of the jujubes. 2. Regarding the dosage of dried fruits. The total weight of all dried fruits is about 120g. You can add cashew nuts, black sesame seeds, white sesame seeds, peanut kernels, raisins, and wolfberry to make different flavors. Raw nuts should be roasted in advance. If you use raisins and wolfberries, wash them with cold water to remove any floating dust on the surface, and dry them with kitchen paper. Ingredients for icing: 60g of Taikoo fine sugar, 50g of honey, 15g of Isni unsalted butter. Instructions for icing: 1. Mix the icing ingredients, put it in the microwave, heat it over medium-high heat for one minute, take it out and mix it quickly (the picture on the right below is after heating) state). 2. Put the mixed syrup into the microwave again, heat it over medium-high heat for one minute, take it out and mix it quickly (the picture below shows the heated state, slightly bubbling). 3. Put the mixed syrup into the microwave for the third time, heat it over medium-high heat for one minute, take it out and mix it quickly (the picture below is the state after heating, and there will be a little light brown on the surface when it bubbles). 4. Put the mixed syrup into the microwave for the fourth time, heat it over medium-high heat for 30 seconds to 1 minute, take it out and mix it quickly (the picture on the left is light amber, after heating for 30S). The picture on the right shows the state after heating for 1 minute. The color is amber, and the final icing tastes a bit like caramel cream. 5. While heating for the fourth time, take out the baking pan heated by the oven, take out the dried fruits and set aside. Leave a place on the baking pan to place the bowl of sugar coating (it can appropriately delay the solidification of the sugar coating, making it easier to add dates later) operate). 6. Place the bowl of icing on the heated baking sheet, immediately pour in the dried fruits, and mix quickly (must be quick). 7. Place the sugar-coated dried fruits in the middle of the jujubes, press them tightly and let them cool (be sure to move quickly). A few notes on sugar coating 1. Regarding the ratio of honey to sugar. You can use 70g of sugar and 40g of honey, or you can use 45g of sugar and 65g of honey, as long as the total weight is 110g. The texture of the final icing will be slightly different. With more honey, the icing will solidify slowly, making it easier to operate, but the icing will be slightly softer after cooling. If there is a lot of granulated sugar, the icing will solidify quickly, so you need to be quick when operating. It will taste hard and crisp after cooling. Please adjust according to your preference and honey thickness. It is recommended to use more honey for the first operation. 2. About the microwave heating time. Please adjust the time and heat according to the power of your microwave oven. I used medium-high heat throughout. It takes 3 minutes and 30 seconds to heat it to a light amber color. At this time, the icing tastes light and creamy. After heating for another 30 seconds, the color will be slightly darker. At this time, the taste is caramel cream, a bit like the amber walnuts eaten outside. . Regarding the heating time, please increase or decrease it appropriately according to the conditions of your microwave oven. If the icing is too dark, it will taste bitter and need to be discarded and remade. 3. About the icing operation. The newly made icing is very hot. Be careful when pinching the dates and move as quickly as possible. If the icing solidifies and the dried fruits are not finished, you can put the bowl back in the microwave and heat it over medium heat for 1 minute before continuing. .

Since the icing solidifies quickly, the above-mentioned amounts of icing and dried fruit are suitable for one person to make 12 finished products. If you want to double the ingredients, please increase the microwave time of the sugar coating appropriately and add more manpower. 4. Regarding the container for icing. When heating the icing, please use a porcelain or glass container. I use Glass Lock, which can be used in the oven and microwave. Pour hot water directly after use and soak for a while. If you pour cold water, the icing will become hard and difficult to clean. The unpitted jujubes in the picture below are wrapped in sugar to make black sesame and white sesame flavors. They taste great too. It should be noted that more honey and less sugar will allow the sugar coating to solidify slowly and make it easier to wrap the sesame seeds. Tips for pairing jujubes with walnuts. Jujubes and green onions cannot be eaten together: eating them together will cause adverse biochemical reactions and lead to indigestion. Jujube and fish cannot be eaten together: eating them together will cause adverse biochemical reactions and lead to indigestion.