Jujube and walnut sugar(hong zao he tao tang )

Jujube and walnut sugar

Introduction:

"My colleagues gave me this candy for the first time and bought it on Taobao. The flavor of jujube and walnut is very strong. So I went home and wanted to do it by myself, so that I could eat more peacefully and healthily. According to the Chinese herbal medicine book "Ben Jing", jujube is sweet and warm in taste, and can return to the spleen and stomach meridian. It has the functions of Tonifying the middle and Qi, nourishing the blood and calming the nerves, and easing the drug properties. However, modern pharmacology has found that jujube contains rich nutrients such as protein, fat, carbohydrate, organic acid, vitamin A, vitamin C, trace calcium, and many kinds of amino acids. Walnut has high medicinal value. Traditional Chinese medicine believes that walnut is warm, sweet, non-toxic, and has the effects of strengthening stomach, enriching blood, moistening lung and nourishing spirit. Eating more jujube and walnut is good for women's health. This sugar really kills two birds with one stone. "

Production steps:

Step 1: prepare the walnuts, whether they are roasted or not. I broke them with walnuts, so I didn't bake them.

Step 2: soften the jujube with water, then add appropriate amount of jujube water, beat it into mud with blender, sift it into mud, which is tiring.

Step 3: put the sugar in the pot, add 60g water, and cook over low heat. No need to stir. Turn off the fire after the big bubble turns into the small one, about 20 minutes.

Step 4: wait for the syrup to cool down a little, add 100g water to the corn flour and mix well.

Step 5: add light cream and heat over low heat.

Step 6: when the syrup is thickened, add the jujube mud and mix well. Continue to heat and stir until the solid shape can be drawn. Stir in one direction.

Step 7: add the walnuts and mix well. Put them in the plate to cool. When they are hard, cut them into pieces and wrap them with glutinous rice paper.

Materials required:

Walnut: 350g

Jujube: 350g

Maltose: 400g

Light cream: 100g

Corn flour: 80g

Water: 160g

Brown sugar and white granulated sugar: 150g

Note: make sure to cool the syrup before adding corn flour, otherwise it will form small pieces and affect the taste. Mixing must be carried out in one direction. If you like to eat sugar with hard taste, add more granulated sugar and less maltose. If you like to eat sugar with soft taste, add more maltose and less granulated sugar. You can control it by yourself.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Hong Zao He Tao Tang