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

Jujube paste and chrysanthemum cake

Introduction:

"Chinese pastry can be divided into big bag pastry and small bag pastry. Da Bao Su is similar to the Western Danish pastry. After three rolls and three folds, it is divided into small portions to make pastry. Its advantages are fast speed and high efficiency, but its disadvantages are less layering and poor crispness. Xiaobao Su is to divide the water and oil skin and the oil skin into small parts. The water and oil skin is wrapped in the oil skin, rolled two or three times, and then pressed into the cake skin and stuffing. The advantages and disadvantages of Xiaobao Su are just the opposite of those of Dabao su. Therefore, the family production of less weight, do not pay attention to efficiency, more suitable for the use of small package crisp method. In addition, qinyi thinks that it is easier to operate small package than big package. Today's Chrysanthemum crisp is filled with jujube paste, which has higher nutritional value. Without any embellishment, it has two colors and layers of crispness. It looks ordinary and tastes first-class. Enrich the tea table where you can enjoy the chrysanthemums, let the chrysanthemums bloom in your eyes and let the crispy chrysanthemums bloom on the tip of your tongue. "

Production steps:

Step 1: wash the jujube, cover it in the pot, cook it, and simmer until cool;

Step 2: peel and core, take jujube meat;

Step 3: put the jujube meat into the pot again, add brown sugar and corn oil, stir fry slowly over low heat until it forms a ball, and then form the jujube paste filling.

Step 4: mix water and oil skin materials (ingredients), knead, beat, knead into smooth dough, cover with wet cloth and relax for 30 minutes;

Step 5: mix the pastry material (seasoning) and knead it into a smooth dough;

Step 6: divide the water and oil skin into 12 parts;

Step 7: divide the pastry into 12 parts;

Step 8: flatten a portion of water and oil skin and wrap it with a portion of pastry;

Step 9: wrap it like a bun and pinch it tightly;

Step 10: roll up and down to grow about 12cm tongue shape;

Step 11: roll up from top to bottom.

Step 12: cover with plastic film and relax for 15 minutes;

Step 13: roll up and down again;

Step 14: roll up from top to bottom;

Step 15: cover with plastic film and relax for 15 minutes;

Step 16: close up and pinch the two ends to the middle;

Step 17: round;

Step 18: close up and roll it into a small round cake.

Step 19: pack the stuffing with jujube paste, and the weight is about equal to the skin;

Step 20: wrap it up, tighten it with tiger mouth and pinch it tightly;

Step 21: close the mouth down and pat the pancake gently;

Step 22: evenly cut into 12 equal parts with scissors, first cut into 4 equal parts, and then cut each equal part into 3 parts;

Step 23: put the petals in the baking tray and turn them up to make the stuffing face up;

Step 24: preheat the oven at 200 ℃, put in the cake embryo, bake for 15 to 20 minutes, cool out and seal.

Materials required:

Jujube: 500g

Brown sugar: 30g

Corn oil: 50g

High gluten flour: 150g

Fine granulated sugar: 30g

Lard: 50g

Water: 60g

Honey: 10g

Low gluten flour: 150g

Note: 1, water and oil skin and soft, knead to a degree of muscle, easy to roll open, do not mix pastry; 2, the best pastry with liquid lard, relatively soft; 3, cake embryo row into the baking tray and then turn flowers. 4. Adjust the baking temperature and time according to the situation of your oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zao Ni Ju Hua Su