Jujube Pastry
1.
Wash the jujube, boil in cold water and cook for 8-10 minutes after the water is boiled.
2.
The boiled jujube is too cold, use a fruit knife to remove the jujube core. About 300 grams of jujube meat is picked out of 250 grams of dried dates (water is absorbed during the cooking process).
3.
Put the picked jujube meat into the food processor, add about 300 grams of water to the jujube meat.
4.
Crush it into jujube syrup and prepare it for frying.
5.
Prepare 50 grams of butter, 30 grams of cornstarch, use about 30 grams of water to make water starch, 20 grams of sugar, and prepare to fry the jujube puree. These are prepared in advance and placed next to the stove, ready to be taken.
6.
Put the jujube syrup into the pot and stir-fry on medium heat. Do not stop turning the spatula once the fire is turned on, otherwise it will stick to the bottom. Remember, there can be no slack, and you have to stir fry all the time.
7.
When it's viscous, turn off the heat, add butter, sugar, water starch, and continue to stir-fry.
8.
When the jujube paste is very sticky, it is hard to shovel. When the bottom of the stir fry is a little mushy, turn off the heat and set aside. (It took 25 minutes to fry jujube puree)
9.
50 grams of butter, 30 grams of sugar and an egg are beaten until they are feathery. The eggs should be added three times, otherwise it will easily cause the butter, water and oil to separate.
10.
Mix the flour, baking soda and baking powder evenly, pour in the whipped butter and neutralize it into a dough.
11.
Divide the dough and jujube paste into small pieces of 25 grams each.
12.
Take a piece of dough, wrap it with a jujube paste, press it into a round pie, and place it evenly on the baking tray.
13.
After all the shortbreads are wrapped, put in the middle of the oven and bake at 170 degrees for 25-30 minutes.
14.
Let it cool and serve, ready to eat.
