[Nan Jujube Walnut Cake]-Deep and rich traditional good taste 200g

Strictly selected fresh top walnuts, natural malt from German wheatgrass and Chishang organic glutinous rice slowly boiled according to ancient methods, and slow-fire charcoal-roasted dried longan from Dongshan in Tainan; century-old stove, century-old longan tree, and six days and five nights The ancient methods and perseverance passed down from generation to generation can only achieve this deep and rich tradition. When the ingredients are freshest, we slowly roast them in a small pot and slow fire. In order to highlight the various flavors of the ingredients while retaining the meticulous and elastic taste, we must keep stirring during the process; the chef insists on making by hand to directly feel the ingredients. The slightest change is labor-intensive and time-consuming. Because of such beautiful ingredients, we need to treat them with care. Ingredients: Jujube puree, bean paste, walnuts, ancient natural maltose, Dongshan charcoal roast, grape seed oil longan, Taiwan sweet potato powder, natural sea salt Shelf life: two months Weight: 200g (This product does not contain preservatives, please consume as soon as possible after opening) 【Ancient Natural Malt Paste】 The ancient natural malt is made from Chihshang organic glutinous rice and German organic wheatgrass. It is time-consuming saccharification at a temperature of 40 to 60 degrees Celsius. The traditional maltose production method is that the wheat must first germinate for 7 days and then squeeze the juice, then mix the wheat juice with steamed glutinous rice and heat for 4 hours, and finally filter out the glutinous rice residue and heat and concentrate to obtain the ancient early maltose. The principle is to use the starch decomposing enzyme produced during wheat germination to convert the large molecular starch of glutinous rice into small molecular maltose, the sweetness of which is only about 40% of that of sucrose. 【Dongshan Charcoal Baked Longan】 Place of Origin: Dongshan, Tainan The longan tree is a tall evergreen tree. The longan planting area in Taiwan is concentrated in Chiayi and Tainan, and the Dongshan longan is the most famous. Dongshan grows longan in an area of about 1,000 hectares, and the average annual output of fresh longan is about 10,000 metric tons. More than half of it is used for baking dried longan, which is the base for producing dried longan in Taiwan. Nanxi Village is a remote village in Dongshan District. At present, there are more than 400 households. Because it is not easy to make a living in the mountainous area, a large number of people have migrated. Most of the population left in the village is middle-aged and elderly. Planting longan is the most important economic crop and source of income. Due to the short delivery period of longan, dried longan can be preserved for a long time. So Dongshan still has more than 400 traditional earth kilns for baking dried longan. The drying process of baking longan is complicated. Workers pick the fresh longan fruits with branches and leaves and spread them on the bamboo strip bed of the earth kiln. After the fire is lighted, it must last for at least 6 days and 5 nights without interruption; the longan is slowly roasted by firewood to remove the moisture, and the bamboo strips are on the bed. Longan needs to be raked regularly to improve the heat average, and the baking process needs to add firewood from time to time. After 3 catties of fresh longan fruits are baked and dried, about 1 catty of dried longan with shell remains. The original white translucent flesh of the whole longan is baked in the earth kiln for a long time, and it shrinks into a brown translucent dried longan; then by hand Shelled and seeded, the dried longan peeled off is dried longan meat. In recent years, the use of diesel roasting machines to replace artificially roasted dried longan, but regardless of appearance, sweetness, taste, and fragrance, dried longan dried by machine is not as good as the fragrance Q baked in earth kiln. Origin/manufacturing method Origin Taiwan