Ingredients:
Jujube/Red dates-100g , Walnuts (baked)-100g, Longan meat-15g, Dried rose petals-5-10g, Filtered water-120ml , Maltose-75g, Butter-10g , Tapioca or corn flour-15g , Filtered Water-15g
Methods:
1. Add Jujube and filtered water to the processor, blend at speed 4 for 2 minutes until become Jujube puree
2. Add filter water in Tapioca flour and mix well
3. Pour Jujube puree and maltose into a non-stick pan
4. Cook at low heat until slightly dry, add butter and stir until melted
5. Off the heat, add Tapioca flour water and stir quickly to avoid caking
6. Continue stir at low heat after Tapioca flour water mix well
7. Stir until dry and hold together, off the heat
8. Add walnuts, longan and dried rose petals, mix well
9. Put on to the mould/ baking paper, sprinkle some dried rose petals, press to 1cm thickness
10. After the shape is adjusted, let it cool in a fridge overnight, take out and cut into bar at next day
材料：
红枣-100克, 烤熟核桃-100克, 桂圆肉-15克, 玫瑰花瓣-5-10克, 过滤水-120毫升, 麦芽糖-75g克, 黄油-10克, 木薯淀粉或玉米淀粉-15克, 过滤水-15毫升
做法：
1.红枣和过滤水加入养生机，设档速4，搅拌2分钟打成细腻枣泥（待用）
2.木薯或玉米淀粉加入清水搅拌均匀
3.将红枣泥倒入不粘锅中，加入麦芽糖
4.小火搅拌煮至略干加入奶油搅拌至融化
5.熄火加入玉米淀粉水，迅速搅拌均匀避免结块
6.搅拌均匀后，再开小火搅拌
7.炒至抱团状态不粘锅即可熄火
8.加入核桃、桂圆和玫瑰花瓣拌匀
9.置放在模具/烘焙纸，撒上些许玫瑰花瓣，压至1cm厚度即可
10.整好形后放凉一晚，隔天取出切块即可