Jujube paste and chrysanthemum cake

Overview

Pastries are an important part of Chinese pastries. The biggest difference between them and Western pastries is the different fats used. Chinese pastries generally use lard or salad oil, while Western pastries use butter. Once you learn how to make Chinese pastries, various pastries will be easy to make.

Tags

• baking
• children
• old man
• afternoon tea
• fast food
• all-purpose flour
• chengfen
• clear water
• corn oil
• low gluten flour
• red dates
• sugar

Ingredients

Steps

1. 1 Prepare ingredients for filling.

   

2. 2 Wash the red dates and soak them for 1 hour.

   

3. 3 Put the soaked red dates into a steamer and add water to steam for 20 minutes.

   

4. 4 Peel off the jujube skin from the steamed red dates, remove the jujube core and set aside.

   

5. 5 Put the processed red dates into a food processor.

   

6. 6 Add a little water and beat into puree.

   

7. 7 Add 10 grams of corn oil to a non-stick pan, add the stirred jujube puree, and stir-fry over low heat. When all the oil is stir-fried into the date paste, add 10 grams of oil and continue to stir-fry. (Add 30 grams of oil in three times)

   

8. 8 Stir-fry the water until slightly dry, add the starch powder and stir evenly.

   

9. 9 Prepare flour and jujube paste filling.

   

10. 10 Put 190 grams of all-purpose flour and 20 grams of sugar into a basin, add 60 grams of vegetable oil in batches, then add 76 grams of water in batches, and let the dough rise for 20 minutes.

    

11. 11 Put 120 grams of low-gluten flour into a basin, add 50 grams of vegetable oil to make the dough and let it rest for 20 minutes

    

12. 12 Use a kitchen scale to weigh the jujube paste filling, 28 grams each.

    

13. 13 Divide the dough and pastry into 10 portions evenly after waking up.

    

14. 14 Flatten the dough and wrap it with puff pastry in the middle.

    

15. 15 Place the dough wrapped in pastry with the interface facing up.

    

16. 16 Use a rolling pin to flatten slightly and roll out into an oval shape.

    

17. 17 Roll it up as shown.

    

18. 18 Roll up all 10 pieces in turn, cover with a layer of plastic wrap, and let them rest for 10 minutes.

    

19. 19 Place the risen dough roll as shown and press flat.

    

20. 20 Use a rolling pin to roll the dough into a long strip.

    

21. 21 Roll it up.

    

22. 22 Place it end-side down, cover with a layer of plastic wrap, and let it rest for another 10 minutes.

    

23. 23 Hold the risen dough roll in your hand, place the end upwards, hold the end with your thumbs, press hard, and squeeze the two ends toward the middle.

    

24. 24 Pinch the seam together, shape it into a round shape, place it with the seam facing down, and make 10 pieces in sequence.

    

25. 25 Rest the dough twice, roll it into a round shape and add date paste filling.

    

26. 26 Wrap and flatten, use scissors to cut the edge of the cake into 4 pieces

    

27. 27 Cut each equal portion into 2 portions.

    

28. 28 Turn the cut petals over with the stuffing facing up.

    

29. 29 Do everything in turn, put it on the baking tray, garnish or brush the surface with egg yolk liquid, and preheat the oven to 180 degrees for 20 minutes.