Jujube and Fig Mooncakes

Jujube and Fig Mooncakes

1. Wash 500 grams of red dates

2. Put it in the steamer after removing the core with a knife

3. Bring to a boil and steam for 15 minutes

4. Put the steamed jujube into the food processor, put a little spring water, and grind it into a slurry

5. Filter the jujube slurry with a sieve (to remove the jujube skin), put the filtered jujube slurry into a non-stick pan, add sugar, and boil on low heat

6. Add the oil three times and gradually boil it until it becomes a bit sticky

7. Add the cake flour and stir fry evenly

8. Stir-fry until you can knead it into a sticky ball, put it in a bowl and let cool

9. Washed figs and raisins

10. Spread the jujube puree, spread the raisins and roll it up

11. Take 30 grams of jujube mud and spread it flat, add figs (each weighing 5-7 grams)

12. Tighten the reunion, follow the 11 steps in turn to wrap the jujube paste filling

13. 75 grams of invert syrup, 1 gram of soap, 25 grams of cold-pressed peanut oil, put in a basin and mix thoroughly

14. Sift in 100 grams of all-purpose flour and 5 grams of milk powder, knead into a dough, let stand for 2 hours

15. Divide the proofed dough into small doses each weighing 15 grams, and reunite

16. Flatten the dough into the jujube paste filling

17. Use your left and right hands to keep turning the dough

18. Turn around gradually, so that the dough is evenly wrapped on the filling

19. Sealed reunion

20. Put it into the mold and press out the moon cake

21. Preheat the oven up and down to 200 degrees, spray water on the mooncakes, bake them in the middle of the oven for 5 minutes, and wait until the skin pattern is fixed

22. After 5 minutes, after the surface pattern is fixed, brush a small amount of thin egg liquid on the surface of the mooncake

23. Put it in the oven and bake for 15 minutes until the surface is golden and ready to go out

24. After allowing to cool down, keep in a sealed container and wait for 3 days to return to the oil smoothly.