First, cut the pine nut a little smaller. It's like you're crushing the particles with a knife.

Place the husk and seeded yeonsi and honey in a pot and stir well with a spatula so that they do not melt on the floor.

They boil it over medium heat, but it splatters well. If you have a lid, squeeze the wet cloth on the lid and cover it by opening it slightly. Of course, you have to open it in between and stir it well.

When it thickens as shown in the picture, remove from the heat, cool it down, and grind it finely with a blender.

Mix pine nuts in the lotus sediment and leave in the refrigerator for a while. (You can make it using red bean paste sold on the market or using sweet pumpkin instead of seasonal sediment.)

After washing, spread the jujube after removing water and seeds, press it well, and roll it to prevent empty space. If you roll up the jujube, it doesn't unravel and keeps it in shape.
Hold the jujube, remove the edge with a knife, and cut it at intervals of 0.3 to 0.4cm Then, the jujube flower is done!

Place water and flour in a bowl and stir with chopsticks. The amount of water is adjusted according to the state of the dough, but if you push it with a rolling pin, add water and knead it to the extent that it feels like it will be pushed.

After kneading the dough hard, wrap it in plastic and let it ripen. (It's better to make flour dough first.)

Roll the dough thinly to a thickness of about 0.2cm thick Of course, it would be better to sprinkle a little flour on the floor to prevent the dough from sticking to the floor, right?

Prepare a round cookie cutter, mold, or just a round shape by sticking the dough as little as possible. The dough dries well, so when you roll it with a rolling pin, separate it, and keep all the printed dough and phage in a plastic bag.

If the dough is even, divide it in half and make it bigger by pushing it slightly with a rolling pin on one side, and put the pre-made Yeonsi sediment on the other side. Then, cover the dough with water that has been pushed larger, and press and paste it so that the paste does not leak out. (If angg leaks out of the oil, it can only burn the sediment, so it's important to press it hard to prevent it from leaking.)

I'm going to fry it in a well-done oil that's about 160 degrees. When you dip the wooden chopsticks (for cooking) slightly, if the bubbles come up, you can add the dough and fry it.

Sieve the oil out of the kitchen towel and cool it down.

I'm going to make sugar syrup while it cools down. Put sugar and water in a pot and bring to a boil. When sugar melts and boils, sugar syrup is complete. If you don't stir the sugar syrup, it's fine

Add the cooled snacks and coat them with sugar syrup, and that's it. As a finishing decoration, put a date hat on top of it and it's done.