Jujube paste mooncake filling

Cooking Instructions

1. Wash the jujubes and press them in a pressure cooker with basically flat water for 15 minutes (I bought pitted jujubes)

   

2. Put it into the wall breaker with water, grind and break it

   

3. Sieving, this step is to remove the jujube skin, and the fried jujube paste is more delicate

   

4. 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

   

5. 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

   

6. 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

   

7. Stir-fry to the above state (jujube paste filling and non-stick pan) and then add walnut kernels

   

8. In the end, we end up with a smooth, non-sticky, slightly softer filling (which gets a little harder when it cools)

   

9. Take a look at the finished mooncake product