Preparation materials: jujube, egg, low flour, brown sugar, corn oil, walnut kernel and milk.

1. Wash the jujube and remove the stones. Don't throw away the stones first. Count several stones.

2. Bake the walnuts and make them into small pieces, not too broken.

3. Pour the jujube into a non-stick pan together with the kernels, then add 3g of water or milk and simmer.

4. Cook until the jujube meat is soft and rotten, about 4 minutes.

5. Pick out the jujube core from the cooked jujube paste, stir it into a paste, and add the egg yolk and mix well.

6. Add corn oil and 7g of water or milk and mix well.

7. Sieve in low flour and mix well. Finally, add chopped walnuts and mix well.

8. Add brown sugar to the egg whites for three times and beat until hard and foaming.

9. Then mix the egg whites and the red dates and egg yolk paste evenly in three times, and still use the method of stirring to avoid defoaming.

1. Pour the batter into a mold covered with oiled paper and sprinkle sesame seeds on it.

11. Preheat the oven in advance. Select the barbecue function to preheat at 15 degrees for 5 minutes, put it in the middle of the steamer, and bake at 15 degrees for about 6 minutes.

12. After being taken out of the furnace, cool and cut into pieces, without backcutting.

13. Finished product drawing of jujube and walnut cake.