Jujube paste and chrysanthemum cake(zao ni ju hua su )

Jujube paste and chrysanthemum cake

Introduction:

"Pastry is an important part of Chinese pastry. The biggest difference between pastry and Western pastry is the oil used. Chinese pastry generally uses lard or salad oil, while western pastry uses butter. When you learn to make Chinese pastry, it is easy to make all kinds of pastry."

Production steps:

Step 1: prepare the filling materials.

Step 2: clean the jujube and soak it for 1 hour.

Step 3: put the soaked jujube into the steamer and steam with water for 20 minutes.

Step 4: peel off the skin of the steamed jujube, remove the jujube core and set aside.

Step 5: put the processed jujube into the cooking machine.

Step 6: add a little water and stir into mud.

Step 7: add 10 grams of corn oil into the nonstick pan, stir in the mashed jujube and stir fry over low heat. Stir fry all the oil into the jujube paste, add 10 grams of oil and continue to stir fry. (add 30g oil in three times)

Step 8: stir fry with water until slightly dry, add in the clarified powder and stir well.

Step 9: prepare flour and jujube paste

Step 10: put 190g gluten flour and 20g sugar into the basin, add 60g vegetable oil and 76g water in different times, make dough and wake up for 20 minutes.

Step 11: put 120 grams of low gluten flour into the bowl, add 50 grams of vegetable oil to make the pastry and wake up for 20 minutes

Step 12: weigh jujube paste stuffing with kitchen scale, 28g each.

Step 13: wake up to a good skin, pastry evenly divided into 10 parts.

Step 14: flatten the oil skin and wrap the pastry in the middle.

Step 15: place the skin joint of the pastry upward.

Step 16: flatten slightly with a rolling pin and roll out a long oval.

Step 17: roll it up like a pattern.

Step 18: roll all 10 in turn, cover them with a layer of plastic wrap and wake up for 10 minutes.

Step 19: flatten the dough roll as shown in the picture.

Step 20: use the rolling pin to roll the long strip dough.

Step 21: roll it up.

Step 22: put the end down, cover with a layer of plastic wrap, and wake up again for 10 minutes.

Step 23: hold the dough roll in your hand, put the end up, press the end down with your thumb, and press hard to squeeze the two ends to the middle.

Step 24: knead the necks together, round them, place the necks down, and make 10 pieces in turn.

Step 25: relax the dough twice, roll it into a circle, and put in the jujube paste.

Step 26: pack and flatten. Cut the edge of the cake into 4 parts with scissors

Step 27: cut each equal into two.

Step 28: turn the cut petals up, filling up.

Step 29: prepare all the eggs in turn, put them into the baking tray, decorate the surface with egg yolk or brush the egg yolk, preheat the oven 180 degrees, 20 minutes.

Materials required:

Medium gluten flour: 190g

Low gluten flour: 120g

Jujube: 500g

Sugar: 20g

Corn oil: 140g

Chengfen: 30g

Water: moderate

Precautions: 1. The temperature and time of the oven are for reference only. The specifications of each oven are different, and their own oven shall prevail. 2. We can make 12-15 pieces of oil skin and pastry. I made 10 pieces, and the skin is a little thick. 3. You can cut more petals for a better look. 4. I use Xinjiang jujube, very sweet, so I don't put sugar in jujube paste stuffing. 5. Add the amount of water not too much, can stir well, add more stir fry up more trouble.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zao Ni Ju Hua Su