1. Brush the red date toothbrush and soak it for a while!
2. Add the water that has just covered the red dates and simmer until the water is almost dry.
3. Peel off the jujube nucleus, put it into the wall breaking machine with the skin, and use the grinding function to break up the jujube. Add appropriate amount of white sugar or brown sugar according to the sweetness of red dates. After the wall-breaking machine is finished, the jujube skin becomes very delicate, and it can hardly be eaten. If you are using a food processor and cannot be broken, you can add the sieving step to remove the jujube skins.
4. Use a wall-breaking machine to polish to the extent of jujube puree.
5. It's completely OK to hit this state.
6. Put 30 grams of butter in a non-stick pan, fry the butter, the jujube paste will be very fragrant. Ordinary vegetable oil is fine, but peanut oil has a strong taste, so use it with caution.
7. After simmering for a while, you can add a little starch water to speed up the thickening process of the jujube paste. When the jujube puree is fried to half the volume, and when the shovel pushes up and there is resistance, you can turn off the heat, spread it out and let it cool to let the water further consume.
8. Take the walnuts and break them into pieces. If you have pine nuts at home, you can also add them to alleviate the sweet and greasy taste of jujube puree.
9. Add 200 grams of all-purpose flour to 60 grams of lard, 30 grams of powdered sugar, 100 grams of warm water and make the skin into water. 120 grams of low-gluten flour is added with 60 grams of lard to form a shortbread. After waking up in the refrigerator for 20 minutes and taking them out, they were divided into 12 dough pieces.
10. Press the water and oil skin into a round dough sheet, wrap the shortbread, and then roll it into an oval dough.
11. Roll it up from one end, then squeeze it, and roll it out again into an oval dough.
12. Put the dough that has been rolled twice into a basin and let it rest for 15 minutes.
13. Then roll the dough into a round shape, put the jujube mash and walnut chopped into it, wrap it into a ball, and gently flatten it. Forgive me for forgetting to take photos of chopped walnuts. In addition to adding flavor and nutrition, walnuts can also fix the soft jujube paste.
14. Preheat the oven, go up and down, brush the surface of the shortbread with egg yolk liquid or not, sprinkle some black sesame seeds. Bake at 190°C for 20-25 minutes, depending on the temperament of your own oven to determine the length of time.
15. When you see a slight bulge in the center of the shortbread, and a slight crack in the crust, it is a sign of ripeness. Because the jujube paste is fried, don’t worry about the filling
16. The fragrant, crispy jujube mashed walnut shortbread is out! Remember to cool enough before eating, the skin will be crisper, and the jujube paste inside will not be hot. If you can't finish it, put it in a sealed box and refrigerate it in the refrigerator. When you eat it, heat it up in an oven or a non-stick pan. The taste will be almost the same as when it was freshly baked.
Tips:1. I have boiled the jujube for about 20 minutes. During the process of removing the nucleus, the jujube skin that can be torn off is easy to tear off, which can make the jujube paste taste better afterwards.
2. Remember to add less water when grinding with a wall breaker, which can shorten the subsequent frying time.
3. In hot weather, the shortbread will stick to your hands and be difficult to manage when mixed by hand. You can use a fork to fully mix the low-gluten flour and lard into a flocculent shape, and then put on disposable gloves to sort it into a shortbread dough. If it is too sticky, put it in the refrigerator for a few minutes and then take it out to make it easier.
