1. Red dates pitted
2. Steam in a steamer over medium heat for 20 minutes
3. Then pour the red dates into the food processor, add brown sugar and water that is half of the red dates to puree the dates
4. Add 20 grams of butter in a nonstick pan
5. Pour the jujube puree after melting
6. Add milk powder and stir fry. The jujube paste is dry and use low heat, and if it is thinner, use medium heat. Be careful to keep stirring
7. Stir-fry until a dough is formed and let cool for later use
8. Put 100 grams of low-gluten flour, high-gluten flour, sugar, 60 grams of butter and water in a basin
9. Knead the dough and cover with plastic wrap to wake up for half an hour
10. 100 grams of low-gluten flour, add 70 grams of butter and rub loose
11. Knead into shortbread dough, cover with plastic wrap and wake up for half an hour
12. Divide the water-oil dough, pastry dough and jujube puree into equal parts, take 1 part of the water-oil dough and flatten it, wrap it in the pastry dough and close it.
13. Roll out the closed dough into an oval cake
14. Roll up from top to bottom, rotate 90 degrees, roll into an oval dough again, and fold twice
15. After squeezing, pack the jujube paste stuffing
16. Close the mouth, roll into a dough cake, and cut radially into several portions
17. Twist in the same direction, arrange the shape, and bake in the middle layer of the preheated 170 degree oven for 18 to 20 minutes.
Tips:Red dates are very sweet, even if you don’t add sugar, it’s okay
