Name: Jujube Pastry Rolls
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Dried Red Dates; 250g water; 25g Vegetable oil; 30g Caster sugar; 100g Low-gluten flour; 20g milk powder; 65g butter; 25g Whole egg liquid; 35g Powdered sugar; 1g salt; Some Black sesame

Jujube Pastry Rolls

1. First make the jujube paste filling. After the dried red dates are cleaned, cut them in half with scissors, and then cut off the nucleus along the part of the nucleus.

2. Pour the red dates after pitting into the broken cup of the wall breaker, and then add 250 grams of water.

3. Select the "Mian Porridge" program (if your wall-breaking machine does not have a Mian Porridge program, you can do it, look down).

4. After running for a few minutes, when the jujube in the cup has turned into a soft and rotten texture as shown in the figure, you can close the program. ★The "Mian Porridge" program itself takes more than 30 minutes, but it does not take so long to cook the red dates. You only need to observe that the red dates become soft and rotten.

5. Then use the "fruit and vegetable juice" procedure to fully beat the red dates in the cup into a delicate red date puree. ★If your wall-breaking machine does not have a "mian porridge" program, you can directly steam the red dates in a steamer for 15 minutes. After steaming, add enough water to the wall-breaking machine and whipped to make red dates puree.

6. Pour the mashed red dates into the pan and start to fry the stuffing. Add sugar, stir-fry continuously over medium heat, and add vegetable oil three times. Stir carefully each time until the pureed red dates absorbs the oil completely.

7. The water in the jujube puree has been fully fried to dry it into the stuffing shape shown in the picture. Cool the fried jujube paste and use it. ★Do not fry the jujube paste stuffing too moist, otherwise, it will be too sticky when making the jujube paste, and it will also cause cracking during baking.

8. Then make the puff pastry. After the butter has softened, add salt and powdered sugar, and beat with a whisk until fluffy. ★After adding the powdered sugar, do not turn on the whisk, and manually stir with the whisk to make the powdered sugar and butter fully fuse before turning on the electric whisk to avoid splashing of the powdered sugar.

9. Add the whole egg liquid in two batches and continue to beat with a whisk.

10. The butter after fully whipped presents a fluffy and delicate texture.

11. Sift in the flour and milk powder.

12. Use a spatula to mix well to mix the flour and butter thoroughly to form a squishy dough.

13. Take half of the dough and gently rub it into a long strip with your hands (pat some flour on your hands and the chopping board to prevent sticking).

14. Flatten the puff pastry dough. Then rub the jujube paste filling into long strips and place them on the dough.

15. Use a scraper to gently scoop up the puff pastry dough to wrap it on the jujube paste filling and knead it with your hands. ★Puff pastry dough is easy to stick to the chopping board, use a scraper to shovel it up to make it easier.

16. After wrapping, rub it gently to make the surface more even.

17. Roll the other half of the dough. Put it on a small chopping board covered with greased paper, and freeze it in the refrigerator for about half an hour to harden it (the dough is longer, and I cut it in the middle, and I got 4 sticks in total).

18. Take out the frozen dough, brush the surface with a layer of egg liquid, and then dip some black sesame seeds.

19. Cut the dough into small pieces and place them evenly on a baking sheet lined with parchment paper. Put it in a preheated oven at 180°C and bake for about 15 minutes until the surface becomes golden brown. The temperature of different ovens is different, please adjust according to the actual situation.

20. Finished product.

Tips:
1. Do not fry the jujube paste stuffing too wet. If the jujube paste filling is too wet, it will be too sticky, and it will easily cause the puff pastry to crack during baking.
2. The puff pastry and jujube paste filling of this recipe is just right. And I prefer this amount of jujube paste filling, not too much, it is easy to make and easy to fry.