Jujube Pastry Mooncake & Jujube Flower Cake
1.
Except jujube puree, the main ingredients are all the raw materials for oil skins.
First of all, let's talk about the production method of jujube puree, which is actually relatively simple.
Red dates 1000g, white sugar, 300g, vegetable oil, 160g, clear water, first remove the jujube nucleus from the date, cutting with a knife will make it easier to operate. Then spread the red dates in the steamer, turn to medium heat and steam for 30 minutes until the red dates are dull and soft.
2.
If there is a wall breaker or a mixer, add water to the steamed red dates to make a jujube slurry. If not, I will use a whisk and add water, so that it can also be beaten into jujube slurry, but it will have a rougher taste and you can eat jujube skins, but if you don’t make it often, you don’t need to spend so much money to buy it. Breaker.
After that, put the beaten jujube puree into the pot, add fine sugar and stir-fry over medium and low heat. Add vegetable oil in 3.4 times during the stir-frying process, and continue to stir until it is completely absorbed by the jujube puree. It has to be dried into a filling shape
3.
Let’s talk about making lard:
If you don’t use lard, you can use vegetable oil and butter, but the effect is not as good as lard. The taste should be the same, because lard is easy to be shortened. After buying the lard, first pass the hot water, and the lard will boil slightly. Filter out the water and impurities, put the lard oil out of the wok and heat it, and then there will be clear lard and oil residue. After the lard is cooled, it will be white and clean. White lard must be used at room temperature, not liquid or refrigerated.
The approximate ratio is 1 kg of lard oil = 0.7 kg of lard
4.
Put the 4 kinds of oily skin in the main ingredient into the bread bucket and mix the dough evenly.
5.
You can mix the noodles by hand, as long as it is even
6.
Wrap the mixed dough with plastic wrap and let it sit for 30 minutes. This will relax the dough and not easily break when rolling. This is very important and cannot be omitted.
7.
Then start to make pastry. Put the two ingredients of pastry in the main ingredient into a bowl and mix them evenly by hand. Because the oil content in the pastry is very high, it is especially easy to melt. Speed up the mixing.
8.
Wrap the mixed shortbread with plastic wrap, and then put it in the refrigerator. This will help the later operation. There is no specific requirement for how long to refrigerate and stand, as long as the oily dough is set aside and operate together
9.
After standing still, divide the two doughs of oil crust and short pastry into 32 uniform small doughs, approximately 23g each, and approximately 14g each pastry.
10.
The wrapped oil-skin dough must be covered with plastic wrap. Otherwise, some of the dough will become dry as time goes by, which is not good for later operation.
11.
Now start to pack water and oil crust and pastry. First flatten the larger water crust to form a flat round shape. Place the smaller pastry dough in the middle of the pastry. Tuck the crust dough upwards. Press the pastry with the thumb of the left hand, and gather the tiger’s mouth of the right hand upwards. Oily skin, close your mouth at the end, and be sure to tighten
12.
Just round, close up
13.
Use a rolling pin to gently roll the wrapped pastry dough into an oval shape. If the shrinkage is severe, do not roll it out hard. Let it rest for 15 minutes to relax before continuing.
14.
Then roll it up from top to bottom
15.
Combine all the water, oily skins and shortbread, roll them up according to the steps 12-14, cover them with plastic wrap, and let them rest for 15 minutes
16.
After 15 minutes, place the dough roll with the seal facing up and put it on the chopping board upright
17.
Roll flat into an oval shape
18.
Just roll it up
19.
Follow the steps 16-18 to roll up the remaining dough rolls. All the dough is rolled twice and then covered with plastic wrap. Let it rest for 30 minutes.
20.
Use the period of rest and relaxation at the end to divide the jujube paste evenly. It is better to use an electronic scale to make it more even
21.
The weight of the jujube paste filling is 30g each
After dividing, knead and place on a floured plate to prevent sticking. If the fried stuffing is not dry enough, it may stick to your hands, so dip more flour
22.
After the dough roll is relaxed, the jujube paste filling is also separated, and you can start to wrap the jujube paste cake. Fold the two ends of the roll to the middle
23.
Then press flat
24.
Use a rolling pin to slowly roll flat and round, and place the jujube paste filling in the middle of the dough
25.
Follow the steps of the 11th pack of pastry, pack it well, and close it tightly
26.
Close the mouth down, slowly roll it flat in the baking pan with a rolling pin
27.
This step is optional. Use red food coloring to add a little water, adjust the color, and put a piece of facial tissue in it, so that when it is dipped with a wooden stamp, it will not drip, and it feels a bit like ink pad. The temperature of the hot oven is 180 degrees and the time is 20 minutes
28.
I also made a shape of jujube flower cake, which is to cut the flat cake with scissors, and divide it into 12 parts to look better.
29.
Twist the petals until the jujube paste is flushed up, either left or right, but it must be in the same direction to look good
30.
Finally, all the petals are twisted, and the baking temperature is 200 degrees for 15 minutes or 180 degrees for 29 minutes. The oven needs to be preheated in advance.
Tips:
I have always thought that baking is the world of pastry. I suddenly discovered how traditional Chinese dim sum is. I found that traditional Chinese dim sum does not need a lot of molds. Basically, it is used to shape various shapes by hands. It depends on the skill of the master. Up. I feel that the food in our country is really good and unique. In order to make Chinese pastries, I also bought two stamps. Although the price is very cheap, it is printed on the pastry, and it feels like a traditional taste. Up. And I still recommend making the raw materials by myself when I make pastries at home. For example, the lard for pastry I bought from the supermarket and boiled and filtered the lard by myself. This way it tastes better and has better quality. high. Also, the jujube paste filling in the dim sum is my own fried jujube paste filling. There is no flour or glutinous rice flour, so the taste is extraordinarily rich, and the whole room is full of the fragrance of jujube paste. The family members are also full of praise after eating it.
