Pastry Jujube Pastry
Overview
Zaohua Crisp, a classic among Chinese snacks, is beautifully shaped like a blooming flower. The method is also very simple, and it is an entry-level style for Chinese dim sum. Today I will share with you how to make it. If you want to learn to make a Chinese pastry, but find it difficult to make too complex a shape, then you must try this traditional jujube pastry, it is guaranteed to be well received.
Tags
Ingredients
Steps
-
Prepare ingredients. Medium-gluten flour: 150g, white sugar: 10g, water: 70ml, low-gluten flour: 120g, white oil (lard): 85g, date paste: 280g, food coloring: appropriate amount.
-
Make water-oil dough: Take 25g of all-purpose flour, sugar, water and white oil, and mix into a dough. Make pastry noodles: Take low-gluten flour and 60g of white oil, and mix into a dough. Knead until smooth and place in a basin, cover with plastic wrap and let rest for 20 minutes.
-
Make date paste filling core. Each filling core weighs 35g and should be rolled into a round ball for later use.
-
Divide the awakened water and oil noodles into 30g/piece portions. Divide the pastry dough into 20g/piece portions. After making, cover with plastic wrap to prevent the skin from drying out.
-
Take a piece of water-oil dough, press it into thin slices, and wrap the pastry in it.
-
After wrapping, gather the tail and tidy it up a little. This method wraps up all the ingredients.
-
Take a wrapped dough and roll it into a ox tongue shape.
-
Roll the dough sheet from top to bottom as tightly as possible.
-
Roll into small sticks.
-
In this way, all small sticks are well rolled up. After making, cover with plastic wrap and let rest for 10 minutes.
-
Take a small stick, put the interface side up and place it lengthwise on the panel.
-
Continue to roll out the dough into a ox tongue shape, this time the roll should be slightly longer.
-
Roll the dough sheet from top to bottom as tightly as possible.
-
Roll into small sticks.
-
In this way, all small sticks are well rolled up. After making, cover with plastic wrap and continue to relax for 10 minutes.
-
Take a small stick and flatten it, put the side with the joint upward, wrap the two ends toward the middle, and wrap it into a round ball.
-
Flatten the dough, roll it out into a slightly thinner and thicker middle, and place the filling in the center of the dough.
-
Wrap the stuffing core.
-
After wrapping, gather the tail and tidy it up a little.
-
Wrap all the pastries in this way.
-
Place the wrapped pastry embryos face up on the panel and press lightly to make the surface flat. Can be cut into even portions according to personal preference. I think the jujube puff pastry made into 12 equal parts is the most beautiful. The method of dividing it into 12 equal parts is as shown in the picture. First use a knife to divide the dough into four equal parts, and then divide each part into three equal parts.
-
According to this method, divide the pastry dough into 12 equal parts. Do not cut off the center position.
-
Rotate each petal in the same direction to expose the filling part, and a blooming flower will appear in front of you.
-
Press a stamp dipped in food coloring onto the surface. Preheat the oven to 180 degrees.
-
The upper and lower heat are 180 degrees for 25 minutes, and the middle layer is baked. Depending on the situation, in the later stages of baking, you can cover with tin foil to avoid excessive coloring on the surface.
-
One lazy afternoon, the light wind came carrying the sunshine, waking up Ye's sleep.
-
I sat down and there was a deep blue outside the window.
-
The warm air is refreshing.
-
A cup of tea and a plate of hand-baked snacks.
-
Pair it with a leisure book to touch yourself in other people's stories.
-
Or, take a quiet and beautiful time, hold a bunch of sunshine,
-
A touch of fragrant tea and sweet refreshments, quietly sharing the time.
-
Look at the flowers blooming and falling in front of the court, and look at the clouds rolling in the sky.
