Material preparation:

70g of red dates, 85g of low-gluten flour, 3 eggs, optional walnuts, 60g of brown sugar, 60g of edible oil, 250g of milk and 3g of aluminum-free baking powder.

Practice: remove the core of jujube, prepare a small pot, put jujube, milk and brown sugar in it, and cook it on low heat until the jujube is soft and rotten. Boil the milk, pour the dried red dates into a large bowl and crush them with a spoon. If you mind eating red dates, you can mash them with a complementary food machine. After the red dates are cooled, add 3 eggs and stir well.

Beat for five minutes, then add flour baking powder and cooking oil in turn, stir well, and pour the evenly stirred batter into a mold or a big bowl. If the mold is sticky, you can pad it with oil paper.

When the batter is eight minutes full, sprinkle with chopped walnuts and sesame seeds, preheat the oven for five minutes, and bake at 160 degrees for 50 minutes. The temperature of each oven is uncertain. Try it yourself. If it looks almost burnt, you can put a piece of tin foil on it. If there is no oven, boil water for half an hour and let it stand for five minutes. You can eat it while it's hot.