Jujube Chrysanthemum Crisp

Name: Jujube Chrysanthemum Crisp
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 120g Low-gluten flour; 100g Vegetable oil; 30g Sugar; 300g Homemade Jujube Puree; 100g water

by Xiaoyingzi Gourmet

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

[Works of Bai Cui's Fifth Food Competition] Jujube chrysanthemum crisps, as the name suggests, is a Chinese dessert with jujube mud as fillings, which resembles chrysanthemums. Speaking of this jujube mud chrysanthemum cake, this is a classic of Chinese dim sum.
I like this chrysanthemum-shaped dessert very much, especially when the jujube paste is used as the filling. The jujube paste filling is still made by myself. This dessert tastes even more special. The thick jujube fragrance exudes a tempting taste and beautiful shape. Revealing the wisdom of the developers, I can't help but sigh the variety and profoundness of Chinese dim sum production. This dessert is still made with vegetable oil, the crisping is slightly inferior to the lard, the taste is slightly harder, and the taste is still the same.

Ingredients

Jujube Chrysanthemum Crisp

1. Oil skin: 200 grams of medium powder, 50 grams of vegetable oil, 30 grams of sugar, 100 grams of water

2. Puff pastry: low powder 120g vegetable oil 50g

3. Put the oily skin materials together and evenly

4. Put the pastry ingredients together and evenly

5. Wrap it in plastic wrap and put it in the refrigerator for 30 minutes

6. Divide the 2 materials into 16 equal parts

7. Oil skin wrapped shortbread

8. Squeeze

9. Place with the mouth down

10. Take a dough and press flat

11. Roll into a beef tongue

12. Roll up from top to bottom

13. Roll again

14. Then roll up from top to bottom for 10 minutes

15. Divide the jujube paste into 16 portions

16. Since the jujube paste filling is relatively sticky, you can borrow a piece of freshness to wrap the jujube paste filling tightly to facilitate the next operation

17. Place the tightened jujube paste aside for later use

18. Take a piece of dough and press it with your thumb, so that the 2 heads are tilted toward the middle

19. Tuck the irregular edges toward the middle

20. Flatten the dough into a round shape, and put a jujube paste filling on it

21. Wrap the jujube paste filling with the help of the tiger’s mouth to close the mouth

22. Wrapped biscuits will not show the filling, the mouth is downward

23. Roll it round gently, the strength must be light

24. Use scissors to cut 4 lines symmetrically, connecting the middle parts

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

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

27. Put the tarp on the baking tray, put the chrysanthemum pastry in the baking tray, brush with egg yolk liquid in the middle, and garnish with some black sesame seeds. The finished product is fragrant and beautiful

28. Preheat the oven at 200 degrees, and bake the middle layer for about 20 minutes

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. The fried jujube paste filling can be stored in the refrigerator for 1 year. Because the sugar content is large, it is frozen and not hard, so you can use it when you use it.
5. When baking, pay attention to the coloring situation. The temperament of each oven is different, and the temperature is only for reference.