Soviet-style Jujube Paste Filling Mooncakes
1.
500g red dates steamed in a steamer for half an hour
2.
Take out the red dates and remove the pit
3.
Add water to the red dates and beat them into puree with a food processor. Put as little water as possible, as long as the red dates can be mashed into puree. The more water you put, the longer the frying time will be.
4.
Pour into the wok. Stir fry
5.
Add about 30g maltose and stir fry
6.
Add 30g corn oil in three times
7.
Just keep the jujube puree until it is a bit laborious to turn it over with a wooden shovel. After cooling, you can knead into small balls for later use
8.
The oily skin noodles and shortcrusted noodles were mixed into dough for half an hour. You need to knead the oily skin noodles for a while until it is smooth, and the oily pasty noodles can form a dough.
9.
Divide each dough into 15 doughs
10.
Flatten the oily skin, wrap it in the oily pastry and pinch tightly
11.
Wrap everything up, put it down and let it stand for half an hour
12.
Roll each dough into an oval shape and roll it up
13.
Do it in order
14.
Each dose is rolled and rolled up and rolled up
15.
All done one by one
16.
Each agent is flattened and packed into the jujube paste filling (the jujube paste filling can be kneaded into a ball in advance when it is allowed to cool, and each filling is about 30g.
17.
Close your mouth tightly
18.
Close the mouth and put it down
19.
Roll out to 1.5cm thick
20.
Place the biscuits on the baking tray and put them in the oven. The oven should be preheated in advance, 180 degrees, middle level, 20 minutes
Tips:
Put as little water as possible for the mashed jujube, as long as you can mash the red dates into puree. The more water you put, the longer the frying time. The red dates are already very sweet. I put maltose and no more sugar. If you like the sweetness, you can add some sugar. You can add a small amount of cooked glutinous rice flour to absorb water if you don't dare to stir-fry the jujube mud.
Those who like to eat lard can use lard and noodles.
