Name: Jujube Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g All-purpose flour; 50g lard; 50g Caster sugar; 80g water; 150g Low-gluten flour; 250g Jujube; 80g Pure brown sugar; 2 tablespoons Salad oil; 1 tablespoon Shimizu; 1 tablespoon Whole egg liquid; Some White sesame

Jujube Cake

by Celery

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

There are two main methods of making pastry, namely, large pastry and small pastry. The amount of homemade pastry is relatively small. It is suitable for small pastry that is a little more complicated, but easy to operate. The taste of small pastry is also better.

Separately make water and oil crust and shortcrust pastry, divide them into small portions, wrap the shortcrust pastry in the water and oil crust, roll twice to make a pastry, wrap it with your favorite filling, and bake it.

The so-called oily crust refers to the dough made by adding a small amount of oil, sugar and appropriate amount of water to the flour; the shortcrusting refers to the dough made by mixing only flour and oil. If you are proficient, you can use the same amount of flour to mix with the water, oil and pastry. If you are not confident, you can reduce the amount of flour in the pastry. It is best to use low-gluten flour for the pastry, which has better shortening and the ratio of powder to oil. It is 2:1.

Regardless of whether it is water oil or pastry, the use of lard will result in a better shortening effect and a crisper taste, and it is more in line with the traditional production methods of Chinese desserts. If you can't buy lard, you can make it yourself (see here), it's very simple. Of course, you have to pay attention to choosing high-quality lard oil to make it, so you can rest assured and taste more authentic.

As for the filling, my family loves jujube puree the most. Homemade jujube puree is much more secure than the purchased one. It is not only real materials, but also clean and hygienic, but it is a little troublesome. There are many ways to make jujube puree. I usually cook the jujube, peel it and remove the pit, then add a little oil and sugar to dry it. The jujube paste made in this way has a very delicate texture. This time I made jujube puree, I used pure brown sugar from Taiwan, which is the "Frosted Mingxue Hundred Billion Trees". The result is nourishment. The color is very dark, the taste is good, and it is very authentic. It is the best I have ever made The jujube mashed.

Of course, the cost of dim sum is even higher.

However, it’s the Chinese New Year, and this is not a “luxury”-let’s have a good time! "

Jujube Cake

1. Wash the jujube, add a proper amount of water, and cook in the pot (about 10 minutes after the water boils, depending on the degree of dryness and wetness of the jujube, the required time is different), turn off the heat and soak in the pot until it is not hot;

2. Take out the jujube, wash the claws, peel the jujube and remove the pit, leaving the jujube flesh;

3. , Heat up a wok (non-stick pan is more powerful), add 2 tablespoons of salad oil, add jujube meat and mashed brown sugar, stir fry slowly over medium and low heat;

4. If the jujube meat is too dry or the sugar is not easy to melt, you can add a little boiled water appropriately;

5. Stir continuously until the moisture becomes less and the jujube meat becomes dry;

6. Finally, it can form a dough without sticking to the bottom of the pot, and the jujube puree is ready (pay attention to control the dryness and wetness of the jujube puree. The jujube puree for dessert can be fried slightly dry; the jujube puree after being fried and cooled will be dry than when it is hot).

7. Mix the water and oily skin materials-150g all-purpose flour, 50g lard, 50g sugar, and 80g water-into a dough, and cover the noodles with plastic wrap for more than 30 minutes;

8. Mix the pastry ingredients-low-gluten flour 150g, lard 75g-into a dough, and cover the noodles with plastic wrap for more than 30 minutes;

9. Divide the water and oil crust dough and the pastry dough into 16-20 portions evenly (see how patient you are, the more portions you make, the smaller the desserts will be, and the more troublesome it will be);

10. Roll out a small piece of water and oily crust dough into a thin crust and wrap a small piece of pastry dough;

11. Wrap it up like a bun, squeeze the mouth tightly, arrange the mouth down, cover with plastic wrap and relax for 30 minutes;

12. Close the dough upwards, press it flat, and roll it into a tongue shape;

13. Roll up from top to bottom (roll once), cover with plastic wrap and relax for 30 minutes;

14. Roll the small noodles with the mouth facing upwards, flatten them and roll them out again into a tongue shape;

15. Roll up from top to bottom (the second roll), cover with plastic wrap and relax for 30 minutes;

16. Pick up a small piece of noodle roll with the mouth facing upwards, and use your thumb to pull the two ends of the noodle roll in the middle;

17. Roll into a small dough with a smooth surface, cover it with plastic wrap and relax it again for 30 minutes;

18. Close the dough upwards, flatten it, and roll it into a thin crust;

19. Pack an appropriate amount of jujube paste stuffing;

20. Tighten the mouth with a tiger's mouth, and a jujube paste cake is ready;

21. Arrange the prepared raw embryos into the baking tray, brush with whole egg liquid or egg water liquid (mix the whole egg with the same amount of water), and sprinkle with appropriate amount of sesame seeds for decoration;