『食材』
去核大枣 200克
玉米油 80克
糯米粉 30克
面粉 10克
『做法』
1.大枣尽量选不要太干燥的，去核比较方便。
2.3分钟/50度/速度5，红枣洗干净，
3.90秒，或者60秒，速度5，红枣核分离，挑出枣核
4.主锅内加入400克水，把大枣放在辅助篮里
5.时间20分钟/温度120度/速度小勺，蒸枣。
6.将蒸好的枣加入250克水/50克玉米油。放入主锅。
7.盖上保鲜膜防止喷溅，时间5分钟，速度6磨细。
8.加水的量控制在让枣泥能在主锅内上下翻滚就可以了，加入越多的水，后面熬制的时间越长。
9.打磨过的枣泥已经非常细腻了。
10.盖上主锅盖，时间60分钟/温度120度/速度2收汁。熬的枣泥越干越好。
11.熬好的枣泥已经很干了，注意要用刮刀把锅壁上的枣泥刮下来。
12.加入30克糯米粉和10克面粉的混合物。
13.时间6分钟/温度120度/速度2炒熟。熟了的枣泥呈一团的块状，粘合度非常好，而且不沾手。
Ingredients
Seedless jujube 200g
Corn oil 80g
Glutinous rice flour 30g
Flour 10g
Direction
1. Try to choose jujubes that are not too dry, it is more convenient to remove the pit.
2. 3 minutes/50 degrees/speed 5, wash the red dates,
3. 90 seconds, or 60 seconds, speed 5, red date cores are separated, pick out the date cores
4. Add 400 grams of water to the main pot and put the jujube in the auxiliary basket
5. Time 20 minutes / temperature 120 degrees / speed small spoon, steamed dates.
6. Add the steamed dates to 250 grams of water/50 grams of corn oil. Put into mixing bowl.
7. Cover with plastic wrap to prevent splashing, time 5 minutes, speed 6 grinding.
8. The amount of water added is controlled so that the jujube puree can be rolled up and down in the main pot. The more water is added, the longer the cooking time will be.
9. The polished jujube mud is very delicate.
10. Cover the mixing bowl lid, time 60 minutes / temperature 120 degrees / speed 2 to collect the juice. The dried jujube paste is better.
11. The boiled jujube puree is already very dry, pay attention to scrape off the jujube puree on the pot wall with a scraper.
12. Add a mixture of 30 grams of glutinous rice flour and 10 grams of flour.
13. Time 6 minutes / temperature 120 degrees / speed 2 to fry. The ripe jujube mud is in the shape of a lump with very good adhesion and does not stick to your hands.