Jujube Pastry

Jujube Pastry

1. Knead the water and oily skin and the pastry dough separately, knead the watery and oily skin to the expanded state, and then the glove film

2. Let the two doughs stand for 20 minutes separately

3. Divide the two types of dough into 8 pieces each

4. Water oily skin, wrap the shortbread, wrap it well

5. Press flat dough and roll it out

6. Roll up

7. 8 are all done

8. Prepare stuffing, 35 grams each

9. Put the dough upright, flatten and roll it out

10. Roll up again

11. 8 of them are ready, let the noodles rise for 20 minutes

12. Take a dough, fold both ends in half, and squash

13. Roll the rolling pin into a medium-sized dose. The rolling method is as follows: put the rolling pin in the middle of the dose, click upwards, downwards, left and right. If the skin is not big enough, make another circle.

14. Wrap the stuffing

15. Find a small bottle cap, press it in the middle, there is a mark

16. According to the center of the bottle cap, use a knife to print out a number of prints

17. Cut off the edge of 2-3 cm as shown in the figure, turn it over and flatten it

18. Is the shape of a chrysanthemum

19. It’s all done, you can brush some egg liquid in the center, sprinkle with sesame seeds, you can also add some coloring, or you can do nothing and just decorate

20. Preheat the oven in advance, oven 180 degrees, bake for 20 minutes.

21. Out of the pot

22. Out of the pot

23. Finished product

24. Very crisp, distinct layers