Homemade Date Puree Chrysanthemum Crisp

Homemade Date Puree Chrysanthemum Crisp

1. First make the jujube paste filling:
Choose 500 grams of dry red dates that are full and mildew-free. Wash and soak them in water. I used them for 3 hours. The more dry the dates, the longer the soaking time.

2. Peel off the date nucleus

3. Put it in the pot and steam for 30 minutes, steamed thoroughly and cooked

4. After cooling, put in the cooking machine and add appropriate amount of water to stir into jujube paste.

5. If you want to be more delicate, go through a sieve to remove the jujube skin

6. The sieved jujube puree is very delicate, prepare the pure powder for later use

7. It is best to take a non-stick pan, put 1 spoon of oil in the pan, put the jujube puree in the medium-low heat and fry, add about 30 grams of orange powder during the frying process

8. Copy it when it won’t stick to the spatula and pan, because the jujube is already sweet enough, no need to add sugar until the water is dry

9. Spare

10. Oil skin: 200 grams of medium powder, 60 grams of lard, 30 grams of sugar, 100 grams of water, 100 grams of puff pastry: 120 grams of low powder, 60 grams of lard, respectively, with good oil skin and short pastry, and refrigerate for 30 minutes

11. Divide the 2 materials into 16 equal parts

12. Shortbread wrapped in oil skin

13. Squeeze

14. Close down

15. Roll into a beef tongue

16. Fold inward 1/3 up and down to wake up for 10 minutes

17. After rolling again

18. Fold inward 1/3 up and down

19. Wake up for 10 minutes

20. Take a cake embryo, roll it into a round shape and put the jujube paste filling on it

21. After wrapping, gently roll and close the mouth, pinch the mouth down

22. Use scissors to cut 4 lines symmetrically

23. Then cut 2 in the middle of every two, for 12 petals

24. Rotate each petal 90 degrees and twist it into a chrysanthemum shape

25. Brush with egg yolk liquid in the middle, dotted with some black sesame seeds, the finished product is fragrant and beautiful

26. The finished product is stored in a relatively sealed container

Tips:

Xiaoyingzi's words:
1. During the production process, the pastry crust must be covered with plastic wrap for moisturizing, otherwise it is easy to dry the crust and it is not easy to operate.
2. The surface is painted with egg yolk liquid, so that the color will look good.
3. It must be slack in place, otherwise it is easy to break the skin when it is wrapped.
4. When baking, pay attention to the coloring. The temperament of each oven is different, and the temperature can only be used as a reference.