1. I use the seedless Xinjiang gray dates, wash them and steam them in a basket for 20 minutes, then break them with a cooking stick
2. Because there is no water in the dates, the stirring will be slower, so be patient.
3. Until all the dates are broken into puree. If you like a bit grainy, you can whip lightly. I didn't hit too fine
4. Pour the whipped jujube puree into the pot, add butter and fry to increase the milk flavor.
5. As long as the butter is melted, there is no need to fry for a long time, because the jujube mashed by this method is very dry.
6. Homemade rose jam. Only use thick, no sugar juice underneath, so as not to affect the hardness of jujube puree
7. Add the rose paste to the jujube paste after cooling, so that the fragrance of the rose will not evaporate and lose
8. Mix evenly and set aside
9. Put the inverted syrup, oil and soap in a basin together,
10. Stir well until fully integrated
11. Add flour
12. Make dough and cover with plastic wrap for more than one hour
13. Divide the jujube puree into 50g tablets and the dough into 15g tablets
14. Wrap it into a baking tray, spray water before putting it in the oven to prevent cracking
15. Oven at 200 degrees, preheat for 5 minutes
16. Bake in the oven
17. Take it out when bake for 5-7 minutes, brush the egg liquid on the surface and continue to bake for another 15 minutes
18. Baked jujube mud mooncake, a very healthy filling
19. Recommend this year's new moon cake of my house, pine nuts and corn. The recipes have been posted before the event. If you like, you can check it out. Recipe link: http://home.meishichina.com/recipe-233736.html
20. The orange-flavored lotus seed paste sent out two days ago is also a very delicious moon cake: recipe link http://home.meishichina.com/recipe-234923.html
Tips:Jujube is more convenient to choose seedless, if not, just remove the nucleus by hand and then steam it.
