Jujube Cake

Jujube Cake

1. Butter softened at room temperature

2. The softened butter is broken up

3. Add powdered sugar and milk powder

4. Simply mix it up

5. Sift in low powder

6. Knead into loose coarse corn kernels

7. Beaten eggs

8. Add 20 grams of egg liquid

9. Squeeze into a ball, don't knead too much, cover the lid and put it in the refrigerator for about 1 hour

10. Take out the refrigerated dough, roll out a rectangular dough sheet, don’t roll it out too thin, it’s okay if it’s thicker

11. Divide the dough into two along the long side

12. Put an appropriate amount of jujube paste on each of the two pieces of noodles and knead into long strips

13. Roll up along the long side to wrap the jujube sticks

14. A rolled look

15. The other one is so well rolled

16. A layer of egg liquid on the surface

17. Sprinkle white sesame seeds

18. Cut into small sections, control the width and narrowness

19. Arrange into the baking tray, into the preheated oven, 170 degrees, bake for 20 minutes

20. Baked

Tips:

The temperature of each oven is different, the baking temperature and time may be different, please master it yourself