Cooking Steps

1. 

   Step1:Materials are ready. Take photo

2. 

   Step2:Steam jujube for 20 minutes. Remove the cor

3. 

   Step3:Put it into the blender. Add a little water and mix it into jujube paste. The thicker it is, the better.

4. 

   Step4:Isolate the egg yolk. The container of the egg white should be free of water and oil

5. 

   Step5:Add oil, brown sugar, milk, sift in low gluten flour and jujube puree into the yolk in turn. Mix well each time and then put down a material.

6. 

   Step6:Standby after mixing evenl

7. 

   Step7:Drop two drops of white vinegar. Stir the protein into the fish eye bubble at a low speed. Add 10g white sugar. Stir until the bubble is fine and then add 10g sugar. Add 10g sugar to the corner where the egg beater protein is bent. Hit as shown in the figure. There is obvious resistance. There is an upright sharp corner. It's not easy to defoaming.

8. 

   Step8:Add the protein into the mixture three times. Stir up and down. Do not circle. Sprinkle in the nuts and mix gently. Preheat the oven for 170 ℃ for 5 minute

9. 

   Step9:Spread oil paper or tin paper on the baking tray. Pour it in slowly. Sprinkle black sesame on the surface (can be saved). 170 ° 30 minutes. When it's time, use toothpick to see if there is any liquid. It doesn't mean it's cooked.

10. 

    Step10:Don

11. 

    Step11:Deliciou

12. 

    Step12:Another one. It's in my stomach