[6-petaled jujube cake] (also attached with [chrysanthemum jujube cake])(ban hua zao ni su ling fu ju hua zao ni su )

[6-petaled jujube cake] (also attached with [chrysanthemum jujube cake])

Introduction:

"Mom's new year's gift, the last wave of Chinese pastry... I was amazed at the crisp point of this shape when I saw it for the first time. But I always think it is so beautiful and troublesome, so I dare not try it. This time, in order to give my mother a long face, I gave up. After a try, I realized that it was quite simple, far less difficult than I thought ~ ~ the finished product basically met my expectations, but there were still some dissatisfaction. The first is appearance. Before I did it, I specially found the Bauhinia pattern on the Internet as a contrast. At that time, all the pictures I saw were five petals, one of which was too large, and the other four petals echoed each other. But I see the finished Bauhinia crisp, are 6 petals. So, at that time, I secretly reminded myself that when modeling, I should pay attention to the number of petals. But as the saying goes, "a good memory is not as good as a bad pen"! When I did it, I completely forgot about petals.. When the petals are cut and the shape is pinched, the reaction comes over suddenly. Unfortunately, it's too late, but fortunately, the 6-petal flower looks pretty, but it can't be called "Bauhinia Flower crisp", so simply call it "6-petal flower crisp", simple and intuitive. Next is pastry. After rolling this time, because something happened at home, the pastry was put in the air for a long time (about 3 hours). Although the surface was covered with fresh-keeping film, but also specially covered with a layer of dried towel. But in the final shaping, I still felt that the pastry was dry. Although this did not affect the overall crisp, but it led to the final kneading petals, slightly difficult. However, after I sprayed some water on the surface of petal kneading, this problem was solved, so it was nothing. This time, we made jujube paste stuffing. This taste is more traditional and classic. I think the acceptance and liking of uncles and aunts will be higher. The above is some of the experience of making snacks, recorded for their future revision, but also to want to make this shape of crisp point TX some reference, hope to use. In addition, in the process of making it, I also cut a few "chrysanthemum cakes" at random. Mom also likes the baked products. So record it all together. The recipe of pastry still comes from "nvxia Sensen". thank! (dosage is for reference only, the following quantity can make about 50g pastry point 24. A is oil skin material. B is pastry material. C is jujube paste filling material. D is the surface decoration material.)

Production steps:

Step 1: first, make jujube paste stuffing. Wash jujube (c) one night in advance and soak it in water until the skin of jujube expands and there are no wrinkles

Step 2: drain the water, steam in the boiler, steam over high heat, and continue to steam for 15-20 minutes;

Step 3: after steaming, take out the jujube and let it cool slightly;

Step 4: filtering and peeling at the same time to get fine jujube mud;

Step 5: put the jujube mud into the pot, add salt and lard (c), stir fry until the jujube mud forms a ball and does not stick to the pot;

Step 6: divide the jujube mud into small parts, each small part is about 22G, round and freeze for standby;

Step 7: next, make the crust and pastry. Prepare the material of oil skin (a);

Step 8: mix the oil skin materials in a large basin and stir with chopsticks until there is no dry powder;

Step 9: transfer to the silicone pad and knead until the dough surface is smooth and not sticky. Wrap the dough with plastic wrap, relax and set aside;

Step 10: prepare all the ingredients of the pastry (b). Mix low gluten flour with lard and knead into pastry. At the beginning, you may feel a little dry, don't worry, rub slowly, and finally you will become a smooth ball;

Step 11: let the skin and pastry stand at room temperature for about 20 minutes. The flabby crust and pastry are divided into 25 portions, each portion of which is about 18G, and the weight of pastry is about 13g. Roll the plastic film on the round back cover for standby;

Step 12: take a small dough, press flat with the palm, and put a small pastry dough in the middle of the dough;

Step 13: use the power of tiger's mouth, like baotangyuan, to make the dough evenly wrapped in the pastry;

Step 14: pinch the mouth tightly, and you can choose to pull off or press the small tip on the top;

Step 15: close the mouth down, put it on the silicone pad and shape it slightly, then a pastry dough is ready. After covering the plastic film, continue to make the next one;

Step 16: make all the pastry dough, cover with plastic film and relax for 5 ~ 10 minutes;

Step 17: after relaxation, take a small dough, close it down, flatten it with the palm, turn the flattened dough over, and roll it into an oval strip with a rolling pin from the middle to both ends. Note here to roll with both hands, the force should be even and gentle, do not push the rolling pin. In addition, the rolling pin should be rolled from the middle to both ends, instead of rolling the rolling pin back and forth;

Step 18: roll out the oval strip from top to bottom and gently roll it up with your finger pulp. Don't use your nails to pick the dough. Just roll the dough with the power of your fingers or palms. Don't pull the dough when rolling;

Step 19: roll all the dough in turn, close up and put it on the silicone pad to relax for 10-15 minutes. Every time you do a good job, cover the surface with fresh-keeping film in time to prevent air drying;

Step 20: take a loose dough and flatten it with the palm;

Step 21: with a rolling pin, roll it into a rectangular patch. Note and the first roll open dough, to gently and evenly force;

Step 22: also from top to bottom, roll up the dough, do not pull the dough, do not roll too tight;

Step 23: roll all the dough in turn, close down, cover with plastic film and relax for 10-15 minutes;

Step 24: after the relaxation, take a small dough and fold its two ends between;

Step 25: then close the four corners to the middle;

Step 26: make a round dough;

Step 27: flatten the dough;

Step 28: roll it as you turn it, and roll it into a dough that is thick in the middle and slightly thinner around. Pay attention not to be too thin, otherwise the delamination will be affected;

Step 29: put a filling in the middle of the dough (it can be taken out of the refrigerator 5 minutes in advance);

Step 30: wrap the stuffing with the crust and pinch it tightly;

Step 31: make the necking down and slightly round;

Step 32: gently press the pastry with the palm to make it into a flat round cake. Then roll it into a circle with a diameter of about 7 ~ 8cm from the middle to the surrounding with a rolling pin;

Step 33: with a sharp knife, evenly divide it into 6 equal parts, and don't cut the middle part (I put a flower mounting mouth in the middle, and then cut it with a knife). Here, if you want to make Bauhinia crisp, you can divide it into five parts, one of which is slightly larger, and the remaining four parts are basically the same size;

Step 34: on each petal, gently cut two edges with a blade or art knife (sharp in short). The knife edge here only needs to be able to cut the pastry on the surface. Don't cut the pastry on the bottom;

Step 35: knead the tip of each petal to form a petal appearance (here's a little experience. When kneading the petals, you can press the middle part of the pastry slightly with your hand, and then don't pinch the petals tightly, squeeze them towards the middle, the petals will arch slightly, and the middle will become concave. This kind of cake is more three-dimensional after baking.) ；

Step 36: after kneading all the petals, spray a little water or brush a thin layer of egg liquid in the middle of the pastry;

Step 37: stick the cooked black sesame or white sesame, and the pastry embryo is ready;

Step 38: if you want to make chrysanthemum cake, start from step 33 and do the following. With a sharp knife, make 12 or 16 cuts on the cake. Pay attention not to cut off in the middle. Similarly, a round object can be placed in the middle to help the knife edge tidy;

Step 39: turn the cutting edge upside down with the filling side facing up;

Step 40: brush with water or egg liquid in the middle, and garnish with cooked sesame;

Step 41: put the cake embryo on the baking tray and cover it with plastic film. Preheat the oven to 190 degrees in advance;

Step 42: after preheating, put the baking tray into the oven, heat up and down, middle layer, 180 degrees, bake for about 20 minutes, until the pastry is stretched and the layers are clear. When baking in the middle for 12 or 3 minutes, pay attention to the observation. If the surface coloring is too fast, you can lower the temperature of the upper tube, or cover the surface with tin foil to prevent too deep coloring;

Step 43: when the baking is finished, it should be out of the oven immediately. Wait until the pastry is cool enough not to be hot, then move it to the air net with a shovel, and it can be eaten or sealed completely.

Step 44: it is suggested that the pastry can be sealed for 2-3 days, and the pastry can return to the oil slowly, so the flavor is better.

Materials required:

Fine granulated sugar: 45g

Water: 90g

Ordinary flour: 225g

Lard: 81g

Low gluten flour: 180g

Dried jujube: 500g (this amount of jujube mud will have surplus)

Salt: a pinch (the amount twisted by two fingers)

Ripe black sesame: moderate amount (white)

Note: 1. The pastry is made of small buns. In the previous article, I have talked about the key points and precautions of cake skin making very carefully. If you have any questions, you can go to the previous article to see: circle crisp: http://blog.sina.com.cn/s/bl

Chinese PinYin : Ban Hua Zao Ni Su Ling Fu Ju Hua Zao Ni Su