Jujube Mashed Fire

Name: Jujube Mashed Fire
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g All-purpose flour; 80g Jujube Stuffing; 20g sesame; 35g Corn oil; 10g Sugar; 2g yeast; 15ml milk

by Eat delicious myself 520

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

When I watched Weibo, I saw a video about fire burning. The owner started studying fire burning at the age of 17. He got up at 3 a.m. every day and started a whole day of work. It has been 31 years and he has always adhered to this craft and won. Liked by the majority of diners. Seeing how delicious people eat, I can’t help but want to try it. Although it’s not very authentic, it’s good to eat happily~"

Ingredients

Jujube Mashed Fire

1. Let's make the dough first: 100g all-purpose flour + yeast + sugar, add milk in an appropriate amount according to the water absorption of the flour.

2. Start the process of making dough.

3. After the program ends, one shot will be carried out at room temperature.

4. Take out the dried dough and let it out.

5. Shortbread part: 70g all-purpose flour + 35g corn oil, and just shape it.

6. The shortbread is divided into 16g each.

7. Yeast noodles are divided into 21g each.

8. Divide all of them, exactly 7.

9. Put the bread into the shortbread.

10. Pack everything.

11. Take a dough, flatten it and roll it out.

12. Roll up from above and below and relax for 10 minutes.

13. Continue to press and roll it out, and roll it up from top to bottom.

14. Relax for 10 minutes after preparation.

15. Fold back on both sides and try to make them round.

16. Add the jujube paste filling.

17. Close the mouth and wrap it with a little clean water around it.

18. Take the small round cake and roll it in the sesame seeds, and decorate it with water made from red yeast rice powder.

19. Preheat the oven and heat up and down at 190 degrees for about 20 minutes.

20. Let cool completely after baking.

21. Crispy~

22. The stratification is obvious.

23. Haha~

24. Let's eat~

Tips:
1. The amount of milk is for reference only, and must be based on the water absorption of the flour.
2. The oven settings are for reference only.