Jujube Chrysanthemum Crisp

Name: Jujube Chrysanthemum Crisp
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Jujube; 30g brown sugar; 50g Corn oil; 150g High-gluten flour; 30g Caster sugar; 50g lard; 60g water; 10g honey; 150g Low-gluten flour

by Celery

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Chinese pastries are divided into big and small packages. Big pastry is similar to Western-style Danish pastry. The pastry is wrapped in water and oil and the pastry is wrapped in water and oil. After three-folding, the pastry is divided into small portions to make pastries. Its advantages are fast speed and high efficiency, but its disadvantages are less layering and poor crispness. For the small pastry, the water and oily crust and the pastry are divided into small portions. The pastry is wrapped in the water and oily crust, rolled two or three times, and then pressed into a pie crust for filling. The advantages and disadvantages of the large pastry are just the opposite. Therefore, the home-made portion is small, and efficiency is not emphasized, so it is more suitable to adopt the method of small buns. Moreover, Qin Yi believes that small-packed crisps are easier to handle than large-packed crisps.

Today’s chrysanthemum cake is filled with jujube paste, which has higher nutritional value. Disregarding any embellishments, the two colors are alternated with layers of fluffy, seemingly ordinary, and the taste is first-rate. Enrich your chrysanthemum tea table, let the chrysanthemum bloom in your eyes, and the chrysanthemum crisp bloom on the tip of your tongue--"

Ingredients

Jujube Chrysanthemum Crisp

1. Wash the jujube, put it in the pot and cover it, and simmer until cool;

2. Peel and core, take jujube meat;

3. Put the jujube meat into the pot again, add brown sugar and corn oil, and slowly fry on low heat until a mass is formed, and the jujube paste is filled.

4. Mix water and oil leather materials (ingredients), knead, beat, knead into a smooth dough, cover with a damp cloth and relax for 30 minutes;

5. Mix the pastry materials (seasoning) and knead into a uniform and smooth dough;

6. Water and oil leather is divided into 12;

7. The pastry is divided into 12 pieces;

8. A portion of water and oily skin is slapped flat, and a portion of pastry is wrapped;

9. Wrap it like a bun, squeeze it tightly;

10. Roll it up and down to a tongue shape of about 12cm;

11. Roll up from top to bottom.

12. Cover with plastic wrap and relax for 15 minutes;

13. Roll it up and down again;

14. Roll up from top to bottom;

15. Cover with plastic wrap and relax for 15 minutes;

16. With the mouth facing upwards, pinch both ends toward the middle;

17. Round

18. With the mouth facing upwards, roll into a small round cake into a cake crust.

19. Wrap the jujube paste filling, the weight is about the same as the skin;

20. Wrap it up, tighten it with a tiger's mouth, squeeze it tightly;

21. Close the mouth down and gently pat the flat cakes;

22. Use scissors to evenly cut into 12 equal parts, first cut into 4 equal parts, and then cut each equal part into 3 parts;

23. After arranging into the baking tray, turn the petals up so that the filling faces upwards;

24. Preheat the oven at 200°C, put the dough into the dough, bake for 15 to 20 minutes, cool it out of the oven, and store it in an airtight seal.

Tips:
1. The water and oily skin is softer, knead until it becomes gluten, it is easy to roll out, and it will not be mixed;

2. Liquid lard is best for pastry, which is softer;

3. Arrange the cake embryos into the baking tray and turn over the flowers.

4. Adjust the baking temperature and time according to the situation of your own oven.