Walnut and Date Pastry

Overview

In order to make the family eat healthier, this time I used lard to make the date paste and ghee skin, and corn oil for the pastry. The filling is made from date paste, bean paste and chopped walnut kernels. The texture is crispy on the outside and sweet and waxy on the inside. I recommend it to female friends here to nourish blood, qi and body!

Tags

• pastries
• baking
• snacks
• all-purpose flour
• corn oil
• egg yolk liquid
• jujube paste and walnut filling
• lard
• black sesame
• fine sugar
• water

Ingredients

Steps

1. 1 Mix all the ingredients for the oil dough together into a smooth dough, pull out a large piece of fascia, cover it with plastic wrap and let it rest for half an hour;

   

2. 2 Mix the pastry ingredients together and form a dough and set aside;

   

3. 3 Mix jujube puree, red bean paste and chopped walnut kernels into filling and set aside;

   

4. 4 Divide the dough and pastry into 24 equal portions (the photo here is half the amount);

   

5. 5 Flatten the dough with your hands and wrap it in the pastry with the seam facing down;

   

6. 6 Flatten the oily dough with your hands and roll it into a long tongue shape, roll it into a tube and let it rest for 10 minutes;

   

7. 7 Roll the relaxed long roll into a rectangle again;

   

8. 8 Press the middle of the rectangle with your hands, squeeze both ends together and flatten it with your hands;

   

9. 9 Wrap in jujube paste and walnut filling (I use a small spoon to dig in and wrap, the amount of filling is almost enough to cover it), pinch and seal the mouth downward;

   

10. 10 Place the seam side down into a baking pan, brush the surface with egg yolk and sprinkle with black sesame seeds;

    

11. 11 Place in the middle rack of a preheated 170 degree oven and heat up and down for 35 minutes;

    

12. 12 Finished product pictures

    

13. 13 Finished product pictures

    

14. 14 Finished product pictures