Jujube Flower Cake
1.
First make the jujube paste filling. Rinse the red dates with water, while they are moist, peel off the red dates to take out the date cores; put the wet red dates in a steamer after removing the cores, and steam for 15 minutes on high heat
2.
Put the steamed red dates into a food processor, add enough water to make a jujube slurry (the amount of water added is adjusted according to the actual situation, and the amount of water added is subject to the pulp. The more water is added, the later it will be fried. The longer the time will be); put the jujube slurry into the pot, add fine sugar, and stir fry over medium-to-low heat
3.
In the process of stir-frying, add vegetable oil in three times, and continue to stir-fry so that the oil is completely absorbed by the jujube puree; stir-fry until the water is almost evaporated, and the jujube puree becomes dry and becomes a filling.
4.
Then make the jujube cake. The process of making jujube flower puff pastry is the same as that of wife cake, please refer to steps 7-18 of the making process of wife cake (click here to enter). The difference is that the dough of the wife cake is divided into 16 parts, and the dough of the jujube flower cake only needs to be divided into 12 parts. Roll out the finished puff pastry dough into a round shape; put 20 grams of jujube paste filling in the middle and wrap it up
5.
Place the wrapped dough on the operating table with its mouth down, squeeze it with your hands, roll it out with a rolling pin to form a round cake, use scissors to cut 12 knives on the round cake as shown in the picture, and make 12 pieces of "petals". "Petal" twists and becomes "bloom"
6.
Use the same method to prepare all 12 jujube flower cakes, place them on a baking tray, dip a little egg yolk with your fingertips and apply them to the center of the jujube flower cakes, and sprinkle a little black sesame for decoration. Put the baking tray into the preheated 200 degree oven, bake for about 15 minutes, until the puff pastry layer is fully unfolded
Tips:
1. To make 12 jujube flower cakes, about 240 grams of jujube paste filling is needed. And the jujube paste stuffing given in the formula can make more than 500 grams, so it greatly exceeds the amount required by the formula. The leftover jujube paste can be put in an airtight jar and kept in the refrigerator for 1 week. If you don't want to make so many jujube paste fillings, you can halve the ingredients;
2. The viscosity of the freshly fried jujube paste is different from the viscosity after cooling. The jujube paste should be fried dry, and it is advisable to knead it into a ball after cooling;
3. The vegetable oil in the jujube paste can be corn oil, sunflower oil, or peanut oil;
4. Chinese pastries like to be made with lard, which has good crisping effect and strong aroma. If lard is not available, butter can be used instead. If you don't even want to use butter, use vegetable oil! The same amount can be substituted, but lard is the best for shortening, butter is the second, and vegetable oil is the second.
