Cooking Steps

1. 

   Step1:Soak jujube in hot water for 15 minute

2. 

   Step2:Put the cored dates in boiling water and cook for 20 minutes. Cook until soft and rotte

3. 

   Step3:Take out the soft jujube and put it into the wall breaking machine to stir it into mu

4. 

   Step4:Add brown sugar and jujube puree into hot oil in hot pot and stir fry until the jujube puree is dried. The texture is fine and sticky. Put it out to cool

5. 

   Step5:Put corn starch / glutinous rice flour into the oil-free and horizontal bottom pan and stir fry over low heat until it has rice flavor. Use it as pastry powder when it is slightly yello

6. 

   Step6:Iron stick yam peeled, peeled and cut into small pieces. Steam in a steaming furnace that has been boiling for 30 minute

7. 

   Step7:Steamed yams are mashed with knife back / roller. Add 15g sugar and mix evenl

8. 

   Step8:Add a small amount of pastry powder several times. Cut and mix with silica gel scraper evenly. And form a delicate and non stick yam doug

9. 

   Step9:According to the size of the mould, the yam balls and the jujube paste are divided into several equal parts. The yam balls are wrapped in the jujube paste, and then they are rounded up

10. 

    Step10:Dip a proper amount of cake powder into the mould and press it into shap

11. 

    Step11:It's made of jujube mud and yam cake. Its outer skin is light yam flavor. It's soft and soft. Inside it is rich red jujube flavor. It won't catch fire if you eat more.