Jujube paste and chrysanthemum cake
Introduction:
"It's a small Chinese style. It's beautiful. It's a little troublesome. I read Jun Zhi's prescription and changed it a little bit."
Production steps:
Step 1: prepare materials
Step 2: make water and oil skin: medium flour 100g, lard 10g, sugar 15g, water 55g. Mix into smooth dough
Step 3: 12 minutes, half an hour
Step 4: Pastry: medium flour 80g, lard 50g, mix 12 parts
Step 5: pack the pastry with the oil skin and place it with the mouth down
Step 6: a total of 12
Step 7: roll it into an ellipse and roll it up from the bottom
Step 8: turn 90 degrees and roll out the long circle
Step 9: roll up and down this time
Step 10: roll up everything
Step 11: let it stand for 15 minutes and wrap it with jujube paste
Step 12: wrap up
Step 13: cut with scissors
Step 14: turn one side of each flap up to form
Step 15: Brush egg liquid
Step 16: oil paper swing plate
Step 17: fire up and down the middle layer at 200 degrees for 15 minutes
Step 18: bake until the pastry is spread.
Materials required:
Medium flour: 180g
Lard: 60g
Sugar: 15
Water: 55
Jujube paste: appropriate amount
Note: the production of water skin and pastry is the key. Although it looks good, it's troublesome. Because the jujube paste is fried by oneself, it is a little thin, and the stuffing is easy to come out when it is wrapped, so the stuffing should be dried as much as possible, so the shape will be better.
Production difficulty: Advanced
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Zao Ni Ju Hua Su
Jujube paste and chrysanthemum cake
Yimeng specialty -- enchanting daughter in law. Yi Meng Te Se Cai Gou Hun Xiao Xi Fu
Soviet style eight fruit moon cake. Su Shi Ba Guo Yue Bing
A simple delicacy -- salted chicken leg. Jian Dan De Mei Wei Yan Shui Ji Tui