Walnut? 250 grams

Maltose? 400 grams

400g of red dates (original flavor)

Butter? 40 grams

Water? 40 g +40 g

Cassava starch 70g

The practice of jujube and walnut soft candy

250g in the formula is the net weight of walnut after peeling. After peeling the walnut, put it in the oven for 140 degrees 10 minute, and the walnut grain size can be selected by yourself.

400 grams of red dates, 350 grams, washed and drained for later use.

Take a casserole, drain the red dates, stew until there is no water in the pot, and then dry. This step takes about 50 minutes, when the red dates are very sticky. After turning off the fire, let it cool a little, and press the jujube meat into mud with a spoon (you can peel it at this step if you don't like it).

In a non-stick pan, heat 400g maltose (poured out after sitting in hot water), 40g butter and 40g water until big bubbles appear, and then add a mixture of 70g starch and 40g water.

Boil until it is dry and sticky. You can use the ice water test to take some red dates and walnuts that are allowed to cook and put them in ice water. If it hardens, you can turn off the fire. If it doesn't harden, it means it's not ripe. Keep cooking.

After boiling, pour in 250 grams of roasted walnuts.

Fill in the state diagram of boiling state.

Put the non-stick paper on the non-stick paper tray, pour it in, put another non-stick paper on it and flatten it.

Cool and cut into pieces.

Paper wrapped in rice.

Pack your bags.