Crisp jujube ball(xiang su hong zao qiu )

Crisp jujube ball

Introduction:

Production steps:

Step 1: cut the butter into small pieces and soften at room temperature

Step 2: red jujube wash, I use Xinjiang Hotan red jujube, a relatively large.

Step 3: remove the core of jujube and cut into small pieces.

Step 4: beat the butter well without whipping (I don't have an electric egg beater, and I don't know what it will look like after whipping, so you can try it)

Step 5: add sugar and egg yolk

Step 6: stir evenly, white granulated sugar can also be replaced by powdered sugar, I only use white granulated sugar when there is no powdered sugar

Step 7: add dates and stir well

Step 8: sift in the mixed flour and baking powder

Step 9: stir into such a powder

Step 10: knead the powder into a ball by hand

Step 11: take appropriate amount of ball, put into the baking tray

Step 12: preheat oven, middle layer, heat up and down, 120 degrees, 20 minutes

Step 13: Roasted jujube ball, jujube flavor is very strong, crisp mouth that melt

Materials required:

Low gluten flour: 100g

Dahongzao: 5

Butter: 70g

White granulated sugar: 30g

Egg yolk: 1

Baking powder: 1g

Note: 1, oven temperature and time to control, generally baked fragrance out, spherical split almost

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Xiang Su Hong Zao Qiu