Record jujube paste walnut filling (for Cantonese moon cakes)

Cooking Instructions

1. The red dates are pitted in advance and soaked overnight (or not), I used Xinjiang dates, which are very large and thick.

   

2. Turn on the fire and cook the dates until they are translucent (about half an hour after soaking in water), and leave them unsoaked for about an hour. You can also use a pressure cooker to use the tool according to your own situation

   

3. The blender/blender can be broken (I didn't filter the jujube skin), and those who don't like the jujube skin can be filtered out. (Cooking oil is beaten together with jujube paste in this step)

   

4. Pour into a non-stick pan and start stir-frying the jujube puree In the latest production, I found that beating the cooking oil and jujube paste together in a blender can effectively avoid sticking to the pan

   

5. Keep stir-frying to avoid sticking to the pan

   

6. Finally, fry until it does not stick to the spatula and let it cool

   

7. Preheat the oven to 150 degrees for about 20 minutes, oven the walnut kernels (the specific temperature and time are adjusted according to your own oven), and then peel them, or buy the peeled walnut kernels directly The walnut skin will be bitter, so there is no need for walnut peel in the jujube paste walnut filling (I used ready-made peeled walnut kernels in the picture)

   

8. The jujube paste and the roasted walnut kernels are cooled separately and then put together and knead well

   

9. Then you can divide it into moon cake fillings and wrap moon cakes

   

10. I use the ratio of notoginseng Jujube is very sweet No need to add sugar If you make jujube paste filling alone, it will be very greasy So I added walnuts, if the walnuts have skin, the taste will be bitter, so I removed the walnut skin
    and recorded my own recipe, I am afraid that I will forget it next time.