Jujube Egg Yolk Crisp

Name: Jujube Egg Yolk Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 320G Flour; 350G Red dates; 6 Salted egg; 100G Corn oil; 20G Sugar; 100G warm water

by Love in fish eyes

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

I grabbed a photo of 1 yuan of big red dates on Mr. Kong’s food store. When I received it, it was big and red, and it was very sweet. I immediately thought of mashing and wanting to make a pound cake. There was no brown sugar in my house. It happened to be in the refrigerator. There are also a few salted eggs, just take out the egg yolks and make jujube puree egg yolk crisps, so there are different foods on the weekend.
After the red dates are boiled and beaten with a wall-breaking machine, they are very delicate. It is very sweet without sugar. This time it is a small bag of crisp, although it is a little troublesome, but it is the process to enjoy. The final product is also very satisfactory, with rich layers of crisp. The skin, the sweet and delicate jujube paste, and the salty and appetizing egg yolk, I can eat two of them at once. It's delicious."

Ingredients

Jujube Egg Yolk Crisp

1. Prepare the materials you need

2. Wash the red dates first, soak for 20 minutes, and take out the date cores

3. Put a small amount of water in the milk pan, add red dates and cook for 10 minutes

4. Pour the cooked red dates into the wall breaker cup

5. Turn on the machine to puree the red dates

6. The delicate jujube paste filling is ready

7. Make water-oil skin: Mix 200G flour, 40G sugar, 100G water and 40G oil to make water-oil skin noodles.

8. Make pastry again: mix 120G flour and 60G oil to make pastry

9. Take out the loose water and oily skin and shortbread, and divide them into 16 equal parts

10. Take a water and oil leather bag and put a shortbread, wrap it and squeeze it, roll it out with a rolling pin

11. And then roll up

12. After doing this step, wrap it in plastic wrap and put it in the refrigerator to relax for 20 minutes

13. Take it out after 20 minutes, take one and roll it out

14. Take advantage of the trend and roll it up again

15. Do it all and let it rest in the refrigerator for 20 minutes

16. Repeat steps 13-15 once more, take it out and flatten it, put the jujube egg yolk in the middle (the salted egg takes out the egg yolk and cut in half, wrap it with jujube mud)

17. Wrap it and close it

18. Place them in the baking tray after they are done one by one, and some only contain jujube puree

19. Brush the egg mixture, sprinkle with black sesame seeds, put in a 190 degree oven, and the middle layer will be out in about 25 minutes

20. The crispy fresh from the oven is very delicious

Tips:
The red dates are boiled first and then crushed. The cooked dates are pureed. If you do not cook them, you have to fry them again. Be careful not to boil the red dates with too much water to avoid the muddy dates;
After each step, the small buns should relax for 20 minutes before proceeding to the next step, so that the layers are more distinct and the bread is easier to roll out.