Jujube Pastry Sandwich

Jujube Pastry Sandwich

1. Prepare ingredients and portions.

2. Put the softened butter and powdered sugar in a large clean bowl.

3. Whip the butter slightly.

4. The egg liquid is added in 2-3 times, and the egg liquid is added after each time it is fully beaten.

5. Sift and add low-gluten flour.

6. Stir the dough with a spatula until there is no dry powder and put it in the refrigerator for 30 minutes.

7. Spread the jujube paste stuffing on greased paper, cover with a layer of plastic wrap, roll it into a size of 18*26cm, and put it in the refrigerator for 30 minutes.

8. Take out the dough and divide it into 2 portions, spread each portion on greased paper, cover with a layer of plastic wrap and roll it into a size of 18*26cm, which is the same size as the jujube paste filling.

9. Take out the jujube paste filling and stick it carefully on the dough. The jujube paste filling must be refrigerated hard enough, otherwise it will become soft and easily deformed.

10. Put another piece of dough on the jujube paste filling, and put it carefully in this step.

11. Brush a thick layer of egg liquid on the dough, and draw stripes with a fork at the upper left and lower right.

12. Put it in the middle and lower level of the oven and bake at 180 degrees for 22 minutes.

13. After baking, take it out and let it cool and cut into pieces. This biscuit is relatively crisp, and the edges are easy to fall off when cut.

Tips:

1. The jujube paste filling and biscuit dough should be refrigerated and hard enough before operation.
2. The jujube paste filling can be replaced with red bean paste filling.
3. The temperature and time of the oven can be adjusted flexibly according to the common oven.