Name: [homemade Pine Nuts and Jujube Sesame Cakes] Traditional Famous Spot in Suzhou
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 320g All-purpose flour; 320g (microwave heating) Cooked medium noodles; 380g (water syrup/maltose) Caramel; 70g lard; 12g baking soda; 95g water; 30g (for anti-sticking powder) High-gluten flour; 750g Black jujube mud; 750g Red bean paste; 70g Pine nuts; 30g Rose jam; 140g Sugar lard; 350g White sesame

[homemade Pine Nuts and Jujube Sesame Cakes] Traditional Famous Spot in Suzhou

by Baa Mind and Happy Rabbit

5.0 (1)

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Serving

When it comes to jujube sesame cakes, few people in old Suzhou dislike it. It is very popular whether it is tasted at home or as a gift to relatives and friends.
Although I didn't like to eat all kinds of pastries since I was young, I now have a keen interest in DIY players' local cuisine. Especially, like pine nuts and jujube sesame cakes, one of the few rabbits' favorite snacks, I wondered a long time ago whether they could be self-made. I found a lot of prescriptions and bought a few books for this purpose. Starting from last fall, after two experiments (mainly collecting too much material for each experiment is time-consuming and laborious), it was revised and perfected to the current recipe, which is basically very similar. The only shortcoming may be the skill problem.
If you do it again next time, consider fine-tuning the ratio of caramel and lard to make the crust crisper.
Jujube puree and red bean paste are made by relatives, sugar lard and lard are homemade, including rosette sauce, which is also homemade according to my grandmother's practice.
In May, 21 red roses bloomed in the yard. They were picked and pickled 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.

Outer material: 320g all-purpose flour, 320g cooked intermediate flour (microwave heating), 380g caramel (water starch/maltose), 70g lard, 12g baking soda, 95g water, 30g high-gluten flour (anti-sticking For dusting), 350g white sesame seeds

Filling materials: 750 grams of black jujube puree, 750 grams of red bean paste, 70 grams of pine nuts, 30 grams of rose sauce, 140 grams of diced sugar lard

Tools needed: oven, kitchen scale, microwave oven, powder sieve, spatula, plastic wrap, rolling pin, baking paper (non-stick cloth/oil paper/tin foil)

Number of finished products: 10 (3 trays of Changdi 25B oven)

The practice of lard and sugar lard: http://blog.sina.com.cn/s/blog_5f5c1dbc0100p37e.html"

[homemade Pine Nuts and Jujube Sesame Cakes] Traditional Famous Spot in Suzhou

1. Prepare materials. All materials are sold in large supermarkets and online. Some materials are recommended to be made in advance.

[homemade Pine Nuts and Jujube Sesame Cakes] Traditional Famous Spot in Suzhou recipe

2. 750 grams of black jujube puree, 750 grams of red bean paste, and 30 grams of rose paste are thoroughly mixed. (The ratio of black jujube puree to bean paste is 1:1. Homemade is recommended, because the commercially available ones are too sweet and greasy, and the texture is soggy and not easy to pack.)

3. Put 320 grams of medium powder into the microwave oven, and heat it for 2 minutes at 700W, which is the cooked medium powder.

4. Mix 320 grams of medium flour, 320 grams of cooked medium flour and 12 grams of baking soda into a large basin. (Cooked flour is easy to agglomerate and needs to be sieved patiently)

5. Dig a hole in the middle of the sifted powder, pour 380 grams of caramel and 70 grams of lard

6. While mixing well with a spatula, slowly add 95 grams of water in several times

7. After mixing until there is no dry powder, knead into a ball by hand. Cover with plastic wrap and let it rest for 1 hour.

8. The jujube paste filling is divided into ten equal parts, each about 153 grams. Put 70 grams of pine nuts and 140 grams of sugar lard into small balls evenly. Each is about 174 grams.

9. The loose dough is soft and smooth and does not stick to your hands. Divide it into ten equal parts and knead it into round balls of about 117 grams each

10. Sprinkle a little high-gluten flour on the chopping board and dough stick to prevent sticking. Wrap the fillings one by one with the leather to form a dough. Sprinkle a little high-gluten flour on the skin to prevent sticking, press gently to flatten into a cake. Pick up and roll the side on the table twice to make the side more three-dimensional and smooth.

11. Brush the side with a thin layer of cold water (except for the amount), and roll a circle to cover with white sesame seeds. Then brush the front and back of the pie with cold water, so that both sides are covered with sesame seeds, and try not to leave white.

12. Place it on a baking sheet lined with parchment paper. Put it in the middle layer of the preheated oven and bake at 180 degrees for about 25-35 minutes until the pie is slightly yellowish.

Tips:
According to a century-old shop, the ratio of skin to filling is 2:8. The original side is skin 4: stuffing 6, which is easier to wrap. The thinner the skin, the softer the taste, and vice versa.

The crust is slightly crispy just after being baked, and becomes a bit hard after a little cooling. Put it on for two or three days, wait until it softens slowly, and it will look very similar to what is on the market.