Production process:

Jujube 1.90g, including 4 whole eggs, low-gluten flour 100g, baking soda 1g, baking powder 1g, salt 1g, corn oil 35g, brown sugar 35g and walnut 20g.

2.90g red dates are pitted+water without red dates. Cook over low heat until the soup just dries. Turn off the fire for a while, add 35g of brown sugar (which can be changed into honey to lose weight), and pour in and stir well.

3. Pour all the flour into the pot, and chop 20g of favorite nuts such as walnuts for later use. Don't recommend too many nuts, or you will favor one over the other.

4. Let the red jujube paste cool at room temperature +4 eggs, and send it until the 8 characters with obvious lines slowly disappear.

5. Sieve all the powders and mix them evenly.

6. Slowly pour corn oil along the inner wall of the basin, then use a scraper to reduce the buffer and stir evenly.

7. Pour the broken walnuts in and mix well, leaving a little decoration.

8. Preheat the oven in advance, pour it into the mold, sprinkle white sesame seeds and walnuts on the surface, 150 degrees for 40 minutes. If it is ripe, you can insert a toothpick to see if it is dry. If it sticks to it, continue baking for a while.