Wash jujube and cut it into small mouths. It takes at least half a day to get soft. My jujube has been in storage for a long time, and the new jujube has been soaked very hard. ) Leave about 50 grams of jujube water after soaking, and throw away the rest.

Remove the core from jujube, add water into a blender, add brown sugar, and mash together (it is better not to chop with a blender)

Take out the jujube paste, put it in a basin, and add vegetable oil, salt and egg liquid.

Mix flour and baking powder and sieve into 3.

Cut and mix evenly with a scraper to avoid kneading the dough and causing tendons. At this time, the humidity of noodles should be wet and thick batter.

Spread baking paper or tin foil on the baking tray, and scrape the batter directly into the baking tray with a scraper. The size of the dough is according to your own preferences, but it should be uniform. Then shape it with a scraper and pat it together. The thicker the better, the better. It tastes good.

Preheat the oven 180℃ and bake 15-20 minutes. The standard of baking is to flatten it with a few fingers, which will rebound and recover without leaving an indentation. Baked for a short time, the internal tissue is wet and soft as a cake, and baked for a long time, it becomes dry and soft. Don't bake it hard, it will turn into peach crisp.

skill

1. You can add some corn flour or millet flour, 20 grams of corn flour and 80 grams of low-gluten flour, but you should sift out coarse corn kernels when sieving.

2. The surface can be brushed with egg liquid or oil, or not, and the skin is slightly brittle without brushing, which is quite good ~

This snack needs to be sealed after cooling, otherwise it will dry and harden.