2. Bake the walnuts in the oven preheated to 160℃ for about 10 minutes, and break them into 1/4 pieces for later use.
3. Pour the cut jujube paste into a large non-stick pan and add cassava starch (corn starch or sweet potato starch) and butter.
4. Stir evenly until there are no particles, then add maltose, boil over medium fire, and stir at the bottom from time to time to prevent sticking to the bottom of the pot.
5. The jujube paste will swell after boiling, so be sure to choose a cauldron. The height of the pot can be very splash-proof, and it is enough to stir it from time to time to prevent the bottom of the pot from being burnt.
6. When the boiling begins to condense into balls, lower the fire and continue to stir and cook. The medium and small fire used in this period continued to cook.
7. It is best to cook until you can fold the jujube paste cake with a silicone knife. Turn the heat down and pour the roasted walnuts into the pot. Never cook jujube paste for too long, it will harden.
8. Quickly stir and fold with a silicone knife until it is completely mixed and the jujube paste is completely wrapped around the walnut kernel. At this time, jujube paste will not be too sticky with silicone knife. If it's sticky, it's not enough.
9. Pour it into a square box paved with oil paper in advance, press it with double insulating gloves, press it with oil paper on the surface, compact it, and cool it thoroughly before cutting. It's best to cut it overnight in the refrigerator.
10, tear off the oil paper from the frozen jujube paste cake, and all the walnuts are wrapped in jujube paste.
1 1, first cut into strips with uniform size.
12, and then cut into small pieces, and the jujube paste cake is ready.