Jujube Pastry Mooncakes

Jujube Pastry Mooncakes

1. Wash the jujube, boil it, and cook until the jujube is round and soft. Take it out.

2. Peeled, my dates are a little smaller, you can use 20 Hetian jujubes

3. Put it into a fresh-keeping bag and press it into jujube puree. spare.

4. The oily skin and shortbread are combined according to the materials, and the fresh-keeping film is wrapped in the refrigerator for half an hour. Take out each into ten equal parts.

5. Take one part of the oil skin and one part of the shortbread, wrap the shortbread with the oil skin, and take care to use the tiger's mouth. Spread the oil skin upwards in a small circle to wrap the shortbread.

6. Do it all.

7. Take a portion and roll it into a beef tongue shape.

8. Roll up.

9. All rolled up.

10. Take one, close the mouth upward, and roll it out again into a long piece.

11. Roll it up again, closing the mouth down. Do it in turn.

12. Take one, squeeze it, and roll it into a disc shape.

13. Add a spoonful of jujube puree.

14. Wrap it and close it down. It can be fried: fry slowly on a low fire; it can also be baked in the oven: preheat 180 degrees and bake for 20 minutes. The upper and lower fire middle floors.

15. The top is roasted, and the bottom is fried.

Tips:

1. Different flours have different water absorption properties, so it is recommended not to add water all at once.
2. The jujube is boiled or steamed to be peeled.
3. Refrigeration is for easy operation and will not stick to your hands.