Jujube paste and chrysanthemum cake

Overview

Jujube and Chrysanthemum Cake, as the name suggests, is a Chinese snack filled with jujube paste that resembles a chrysanthemum. Speaking of this jujube and chrysanthemum cake, this is a classic of Chinese dim sum. I like this chrysanthemum-shaped snack very much, especially when it is stuffed with jujube paste. The jujube paste filling is made by myself, so this snack tastes even more unique. The strong jujube aroma exudes an attractive taste. The beautiful shape reveals the wisdom of the developer. I can’t help but marvel at the variety and breadth of Chinese dessert making. This pastry is still made with vegetable oil. The shortening is slightly inferior to those using lard, and the texture is slightly harder, but the taste is still the same.

Tags

• baking
• children
• breakfast
• all-purpose flour
• homemade date paste
• low gluten flour
• white sugar
• vegetable oil
• water

Ingredients

Steps

1. 1 Oily skin: 200g medium flour, 50g vegetable oil, 30g sugar, 100g water

   

2. 2 Make up the flour wall with the oil dough ingredients, put the other ingredients in the middle, mix evenly with a spatula and knead until the dough is smooth

   

3. 3 Pastry: 120 grams of cake flour, 50 grams of vegetable oil

   

4. 4 The pastry ingredients form a powder wall, put the oil in the middle, and slowly mix evenly with a spatula

   

5. 5 Wrap the mixed ghee in plastic wrap and refrigerate for 30 minutes.

   

6. 6 Divide the 2 materials into equal parts, I divided them into 18 parts

   

7. 7 Take a piece of dough and press it flat, wrap it in oil pastry

   

8. 8 Close the mouth tightly

   

9. 9 Close the mouth and pat it flat

   

10. 10 Roll into ox tongue shape

    

11. 11 Roll it up from top to bottom

    

12. 12 Roll it out again

    

13. 13 Then roll it up from top to bottom and leave for 10 minutes

    

14. 14 When making the paste, you can make the jujube paste filling. Divide the jujube paste filling into 18 portions. Since the jujube paste filling is relatively sticky, you can use a piece of fresh-keeping film to wrap the jujube paste filling tightly to facilitate the next operation.

    

15. 15 Set the tightened date paste filling aside for later use.

    

16. 16 Take a piece of dough and press it with your thumbs to make the two ends tilt toward the middle

    

17. 17 Tie the irregular edges toward the middle

    

18. 18 Flatten the cake into a round shape and put a jujube paste filling

    

19. 19 Wrap with jujube paste filling and seal with the tiger’s mouth

    

20. 20 The wrapped dough should not reveal the filling

    

21. 21 Gently roll it into a round shape with your mouth downward, and the force must be light

    

22. 22 Use scissors to cut 4 lines symmetrically, and do not cut off the middle parts.

    

23. 23 Then cut 2 slits in the middle of every two slits to provide 12 petals.

    

24. 24 Rotate each petal 90 degrees and twist it into a chrysanthemum shape.

    

25. 25 Place an oilcloth on the baking sheet, place the chrysanthemum cake on the baking sheet, brush the middle with egg yolk liquid, and garnish with some black sesame seeds. The finished product is fragrant and beautiful.

    

26. 26 Preheat the oven to 200 degrees and bake on the middle rack for about 20 minutes.