Jujube paste mooncake filling

This year, I fried the jujube paste filling, although it took some time, but it was really fragrant, and the key was clean and hygienic...... Now I will share the recipe with you, and by the way, I will also make a record of these materials, and about 1200g of jujube paste filling has been produced

Ingredients

Reddates 1000 gram

Cornoil 100 gram

Peelwalnutkernels 200 gram

Cooking Instructions

Wash the jujubes and press them in a pressure cooker with basically flat water for 15 minutes (I bought pitted jujubes)
Put it into the wall breaker with water, grind and break it
Sieving, this step is to remove the jujube skin, and the fried jujube paste is more delicate
The low heat keeps stir-frying, and you should be careful not to be scalded by the jujube paste that pops out at this step
When you start to feel like you're hugging, add corn oil in three batches and add it again after each time it's fully absorbed
After the oil is completely absorbed, the jujube paste filling is basically formed, and the cooked peeled walnut kernels are added before coming out of the pot
Stir-fry to the above state (jujube paste filling and non-stick pan) and then add walnut kernels
In the end, we end up with a smooth, non-sticky, slightly softer filling (which gets a little harder when it cools)
Take a look at the finished mooncake product