Jujube bean cake originated from jujube cake, which was originally a court cake in Qing Dynasty. Once known as the first cake in the court, it is one of the top ten cakes of the "Man-Han Banquet". There is a history to test so far, about 200 years.
Jujube bean cake is fragrant and sweet, which can replenish the spleen and stomach, benefit qi and promote fluid production.
Jujube bean cake contains vitamin C, protein, calcium, iron, vitamin P and other nutrients, which has the functions of protecting liver, increasing muscle strength, beauty beauty and preventing aging.
Ingredients: fresh jujube/kloc-0.05 kg Sichuan sugar 90 kg. ?
Characteristic color: Sun-dried jujube in wooden cave was built at the end of 19 and has a history of nearly 100 years.
Exercise: 1 Jujube selection: choose fresh jujube with bright red color, full and uniform particles, no spots, no insect eyes and no flat seeds. Yangshan jujube is the best. 2. date of drawing: arrange needles with autocracy. The needle spacing is about 3 mm, and 25 ~ 30 longitudinal marks are made on the jujube body with a depth of about 3 mm to remove astringency and honey. 3. Boil jujube: cook it in two times: the first time, cook it with high fire for about 10 minute to remove black foam. When the red dates are soft, they are soaked in a clear water tank; It only takes 5-6 minutes to cook dates for the second time. When the foam turns white, scoop it into a clean water tank and soak it again to remove astringent water. 4. Syrup: Sichuan sugar is dissolved in water, purified and boiled. Candy accounts for about 80% of the ingredients, and the amount of water added is 25 ~ 30% of sugar. Boil to about 105℃ and the concentration is about 60 degrees. The syrup is completely separated and crystal clear, so it can be "listed". 5. Boiling honey: it is done in two times: the first time: after the syrup (35Be') is put into the pot, it is boiled for about 3.5 hours with high fire, without stirring, and the syrup is kept soaked in the jujube blank. When the syrup is reduced due to water evaporation, 25 ~ 30kg of syrup should be added (before boiling for 2.5h, the added syrup has a Baume of 35 degrees, and then the syrup with a Baume of about 60 degrees is added at one time). When the syrup is concentrated to above 60 degrees and the jujube is golden yellow, it can be taken out of the pot and put in a tank filled with sugar water to stand. Second honey boiling: put the jujube blank after standing in the tank for 12 hours (no more than 4 days at most) into the pot, heat and boil for about 10 minute, and then take it out of the pot to dry when the syrup is once again convinced that it can be "marketed" at about 70 degrees. 6. Sun-drying jujube: expose the ripe jujube blank in the hot sun for 6 days continuously (it can also be sun-dried in rainy days, with the sun room temperature of about 50℃ and sun-drying time of about 48 hours), and turn it over at least twice a day from the third day. Sun-dried until the jujube is not sticky and deformed. 7. Wipe: wrap it in clean white cloth, soak it in boiling water (sterilization and disinfection), wring it out, put it into the sun-dried jujube, and rub it with your hands for 2 ~ 3 minutes to remove sugar stains and dirt on the surface of jujube. Then, the surface moisture is dried to obtain the finished product. Quality standard specification: Jujube is original, complete in shape and free of small particles. Color: golden yellow, slightly transparent. Structure: the skin is slightly hard, the jujube honey is transparent, and the sandy surface accounts for about 2/3. Taste: delicate and moist, with slag and core removed, pure and sweet, and pleasant jujube fragrance. ?