#the 4th Baking Contest and is Love to Eat Festival#zero-difficult Jujube Puree Cakes

Name: #the 4th Baking Contest and is Love to Eat Festival#zero-difficult Jujube Puree Cakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g Flour; 25g corn starch; 25g Sugar; 40g Cooking oil; 55g water

by Shark fin

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This jujube paste meringue uses the method of large-scale pastry. It does not need to wrap the pastry one by one at all, so it is very, very simple. It saves most of the time. For those who have psychological obstacles to buy, make it at home. Not at all, if there is no low-gluten flour at home, you can use ordinary flour and cornstarch to complete it, so this snack is zero difficulty.
In order not to dry the jujube paste, I use it to bake it and then chop it with a sharp knife. You should chop it instead of cutting it. Please remember that although the puff pastry will fall off after baking, it is better than baking the jujube paste filling. Make it more delicious.
Drinking tea and having small snacks, I think it is the most beautiful thing. "

Ingredients

125g Flour
25g Corn Starch
25g Sugar
40g Cooking Oil
55g Water

#the 4th Baking Contest and is Love to Eat Festival#zero-difficult Jujube Puree Cakes

1. Combine the water and oily skin and the shortbread into a dough separately for 30 minutes

#the 4th Baking Contest and is Love to Eat Festival#zero-difficult Jujube Puree Cakes recipe

2. Put the good water and oily skin on the panel and knead it, roll it out, and wrap the shortbread

3. Roll out the pastry dough into a 1.5 cm thick beef tongue shape

4. Fold into three folds like folding a quilt

5. Rotate by 90°, then roll it out again. This is the first three-fold, and then repeat the above action again.

6. After two trifolds, roll it out into a blockbuster

7. Roll it up from one end and roll it to a length of 2.5-3 cm in diameter. Use a knife to cut it into the same length as your own baking pan. Press flat and roll it into a strip with a thickness of 0.5 cm.

8. Put the jujube paste filling

9. Wrap from one end and cut off the excess with a knife

10. Put the stuffed pastry on the baking tray, preheat the oven at 170°C for 35 minutes, and it's ready. (The duration of the oven should be controlled by yourself according to the characteristics of your own oven, and you should pay attention to it at any time.)