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

Jujube paste and chrysanthemum cake

Introduction:

"Jujube paste chrysanthemum crisp is a classic food. It has the unique sweetness of jujube paste and is deeply loved by the public. You can enjoy it before and after meals. Jujube paste is better than bean paste in taste."

Production steps:

Step 1: mix the materials of water and oil skin.

Step 2: knead into dough.

Step 3: mix the ingredients of the pastry.

Step 4: knead into dough.

Step 5: divide the two kinds of dough into equal parts of the same size.

Step 6: wrap the pastry in water.

Step 7: a small package.

Step 8: roll the small dosage into flat pieces.

Step 9: roll up from one side.

Step 10: roll up like this.

Step 11: roll again.

Step 12: roll up again.

Step 13: roll up and press flat.

Step 14: roll it into a circle.

Step 15: pack the stuffing into the skin.

Step 16: pull off the excess face after closing.

Step 17: press to form a flat circle.

Step 18: cut four first.

Step 19: make two more cuts in the middle, eight in total.

Step 20: turn one flap at a time.

Step 21: twisted flowers.

Step 22: plastic, neat

Step 23: Brush egg yolk.

Step 24: Sprinkle sesame seeds, then bake at 170 ℃ for 20 minutes.

Materials required:

Oilskin: Flour: 75g

Lard: 25g

Water: 28g

Pastry: Flour: 50g

Jujube paste: appropriate amount

Sesame: a little

Egg yolk: a little

Note: jujube mud should be peeled, seeded and sieved before it tastes good.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Zao Ni Ju Hua Su