[homemade pine nut jujube cake] a famous traditional dish in Suzhou(zi zhi song zi zao ni ma bing su zhou chuan tong ming dian )

[homemade pine nut jujube cake] a famous traditional dish in Suzhou

Introduction:

"When it comes to jujube cake, few people in old Suzhou don't like it. It's very popular whether it's home tasting or gift to relatives and friends. Although I didn't like to eat all kinds of cakes since I was a child, I have a strong interest in DIY playing home food now. In particular, such as pine nut jujube mud hemp cake, which is one of the few favorite snacks for rabbit, I thought about whether it could be self-made a long time ago. I found a lot of prescriptions and bought some books specially for this. Since last autumn, after two experiments (mainly collecting too much material for each experiment, which is time-consuming and laborious), the formula has been modified and improved to the current formula, which is basically very similar. The only problem may be technical proficiency. If you do it next time, consider fine-tuning the ratio of malt sugar and lard to make the cake more crisp. Jujube paste and bean paste are all provided by relatives themselves. Sugar lard and lard are cooked at home, including rose sauce, which is also made according to grandmother's practice. In May, there were 21 red roses in the yard. They were picked and salted with sugar. The finished product was only enough for the bottom of a bottle. But the fragrance and color are very pure and natural, 100% rose sauce. Skin material: 320 g medium gluten flour, 320 g cooked medium flour (microwave heating), 380 g maltose (water malt / maltose), 70 g lard, 12 g baking soda, 95 g water, 30 g high gluten flour (anti sticking powder), 350 g white sesame. Filling material: 750 g black jujube mud, 750 g bean paste, 70 g pine nut, 30 g rose sauce, 140 g Sugar lard. Tools required: oven, kitchen scale, microwave oven , powder sieve, scraper, preservative film, rolling pin, baking paper (non stick cloth / oil paper / tin foil) quantity of finished products: 10 pieces (3 plates of Changdi 25B oven) lard and sugar lard http://blog.sina.com.cn/s/blog_ 5f5c1dbc0100p37e.html”

Production steps:

Step 1: prepare materials. All materials are available in supermarkets and Internet. Some materials should be made in advance.

Step 2: mix 750g black jujube mud, 750g red bean paste and 30g rose sauce. The ratio of black jujube mud to bean paste was 1:1. It's recommended to make it by yourself, because it's too sweet and greasy, and it's not easy to wrap when it's wet and soft.)

Step 3: put 320 grams of medium flour into the microwave oven, take 700W as an example, and heat for 2 minutes.

Step 4: mix 320 grams of medium flour, 320 grams of cooked medium flour and 12 grams of baking soda. Sift into a large bowl. (the cooked flour is easy to agglomerate and needs to be screened patiently)

Step 5: dig a hole in the middle of the sifted flour, pour in 380g maltose and 70g lard

Step 6: mix well with 95 grams of water

Step 7: mix until there is no dry powder, knead into a ball by hand. Cover with plastic film and let it relax for 1 hour.

Step 8: divide jujube paste into ten equal parts, about 153 grams each. Put 70 grams of pine nuts and 140 grams of sugar lard into small balls. About 174 grams each.

Step 9: the relaxed dough is soft and smooth. Divide them into ten equal parts and knead them into a ball of about 117 grams each

Step 10: sprinkle a little high gluten powder on the chopping board and dough stick to prevent sticking. Wrap the stuffing one by one with leather. Sprinkle a little high gluten powder on the skin to prevent sticking, and press it gently to make a cake. Pick up and roll the side on the table for two circles to make the side more solid and smooth.

Step 11: brush a thin layer of cold water on the side (in addition to the amount), roll a circle and stick it with white sesame. Then brush cold water on both sides of the cake, so that both sides are stained with sesame, try not to leave white.

Step 12: place on a baking tray covered with baking paper. Put in the middle layer of preheated oven, bake at 180 degrees for about 25-35 minutes, and the color of the cake is yellowish.

Materials required:

Medium gluten flour: 320G

Cooked medium flour (microwave): 320G

Maltose (water malt / maltose): 380g

Lard: 70g

Baking soda: 12g

Water: 95g

GAOJIN powder (for anti sticking powder): 30g

Black jujube mud: 750g

Bean paste: 750g

Pine nuts: 70g

Rose sauce: 30g

Sugar lard: 140g

White Sesame: 350g

Note: the ratio of skin to stuffing is 2:8. Our recipe is skin 4: stuffing 6, which is easier to wrap. The thinner the skin is, the softer the taste is, and vice versa. Just baked out of the oven, the skin is slightly brittle, a little hard after cooling. Put on two or three days, to slowly back to soft, eat and market is very similar. http://blog.sina.com.cn/s/blog_ 5f5c1dbc0101 okcw.html

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zi Zhi Song Zi Zao Ni Ma Bing Su Zhou Chuan Tong Ming Dian