Gold Walnut Kernels

Prepare walnut kernels, white sesame seeds, black sesame seeds, red dates, low-gluten flour, and egg whites. The steps are as follows:

Making batter: Chop the walnut kernels, and then mix them evenly with white sesame seeds, black sesame seeds, chopped red dates, low-gluten flour, and egg whites. Add an appropriate amount of sugar to taste according to the situation to make a relatively thick batter.

Baking biscuits: Use molds to make the batter into small round biscuits and put them on a baking tray. Preheat the oven to 180°C and bake for about 20 minutes until the surface is golden and crispy. Cut them into pieces after cooling.

Prepare walnut kernels, duck eggs, brown sugar, yellow rice wine, and ginger juice. The specific steps are as follows:

Mixing ingredients: Chop the walnut kernels and mix them evenly with duck eggs, brown sugar, yellow rice wine, and ginger juice. You can add an appropriate amount of warm water when stirring to make the egg mixture tender.

Steaming the cake: Pour the mixture into a steamer and steam it over low heat for about 30 minutes until the egg mixture solidifies. After the cake is steamed, sprinkle brown sugar and chopped walnut kernels on it, gently pat them to make them absorb the flavor, and then let it cool before eating.

Prepare walnut kernels and Chinese dates. The following are the steps:

Baking walnuts: Put the walnut kernels into an oven preheated to 150°C and bake for 20 minutes. Then take them out and let them cool for later use.

Wrapping walnuts: Prepare Chinese dates, remove the pits, wrap the walnut kernels between two pieces of Chinese dates, and then roll them flat.

Baking again: Put the rolled jujube and walnut pie into an oven preheated to 150°C and bake for 15 minutes until the surface turns golden. Cut it into pieces after cooling and store it in a sealed container in the refrigerator.