The method of jujube flower crisp, the method of making jujube flower shortbread

Ingredients: water and oil skin, ghee (butter, lard), powdered sugar, warm water (38 degrees), medium powder (standard powder).

Excipients: puff pastry, low flour, ghee.

Method. 1.Put all the oily skin ingredients into a dry and clean basin and stir into a dough, then put thin noodles on the cutting board, knead the dough for about 10 minutes, until the dough is a little elastic when pulling, wrap the plastic wrap and relax for 10 minutes.

2.Put all the puff pastry ingredients into the basin and keep rubbing them with your fingers until you can knead them into a ball, break them with your hands and not scatter, and the surface is oily.

3.Divide the oil skin and puff pastry into 24 equal parts, roll the oil skin into small balls, flatten it into pieces, wrap it in the puff pastry, and roll it into round balls.

4.Flatten the wrapped dough again, roll it out slightly to get bigger, fold it into three folds, fold it horizontally, fold it three times laterally, and then roll it out into an oval dough.

5.Wrap a portion of jujube paste filling (about 25 grams, depending on personal preference) into the skin, press it into a round cake shape with the palm of your hand, cut a few small openings around the circle with scissors, pay attention not to cut off the center, and then twist each petal 45 degrees and flatten it, and wait for the petals to be flattened after the chrysanthemum crisp shape comes out.

6.Arrange the cut jujube flower cake into a baking tray, point a little egg yolk liquid in the center of the flower, sprinkle a few black sesame seeds, and use it as the stamen of the chrysanthemum cake.

7.Preheat the oven at 200 degrees, about 20 minutes in the middle layer, and cover with tin foil if the color is too fast.

8.Leave to cool thoroughly after baking and eat.

Material. Ingredients:

Water and oil skin: 100 grams of all-purpose flour, 15 grams of caster sugar, 45 grams of water, 2 teaspoons (10ml) of whole egg mixture, 10 grams of lard.

Puff pastry: 80 grams of all-purpose flour, 50 grams of lard.

Jujube paste filling: 500 grams of red dates, 150 grams of white sugar, 80 grams of vegetable oil, appropriate amount of water.

Surface decoration: egg yolk to taste, black sesame seeds to taste.

Baking: Medium oven, 200 degrees above top and bottom, 15 minutes.

Method. 1. First make the jujube paste filling. Rinse the jujube with water, peel off the jujube and take out the jujube core while it is wet.

2. Put the pitted moist red dates into the steamer and steam over high heat for 15 minutes.

3. Put the steamed red dates into a food processor, add enough water, and beat them into jujube slurry (the amount of water added is adjusted according to the actual situation, and the amount of water can be beaten into a slurry.) The more water you add, the longer it will take to stir-fry later).

4. Put the beaten jujube paste into the pot, add caster sugar, and stir-fry over medium-low heat.

5. In the process of stir-frying, add vegetable oil in three times, and keep stir-frying so that the oil is completely absorbed by the jujube paste.

6. Stir-fry until the water is almost evaporated, and the jujube paste becomes dry and filling.

7. Then make jujube flower cake. The process of making the puff pastry is the same as that of the wife's cake, please refer to steps 7-18 of the process of making the wife's cake (click here to enter). The difference is that the dough of the wife cake is divided into 16 parts, and the dough of the jujube flower cake only needs to be divided into 12 parts.

Roll out the finished puff pastry dough into a circle.

8. Put 20 grams of jujube paste filling in the middle and wrap it.

9. Place the wrapped dough on the countertop with the mouth facing down and flatten it by hand.

10. Roll out a round cake with a rolling pin.

12. Twist each "petal" into a "blooming" appearance.

13. Use the same method to make all 12 jujube flower cakes and place them on a baking sheet.

14. Dip a little egg yolk with your fingertips and apply it to the center of the jujube flower cake, and then sprinkle a little black sesame seeds as a garnish. Place the baking tray in a preheated 200 degree oven and bake for about 15 minutes until the puff pastry level is complete.

Tips. 1. To make 12 jujube flower cakes, about 240 grams of jujube paste filling. The jujube paste filling given by the formula can make about 500 grams, so it is much more than the amount required by the recipe.

The leftover jujube paste filling can be put into an airtight jar and refrigerated for 1 week. If you don't want to make so much jujube paste filling, you can cut the ingredients in half.

2. The viscosity of the freshly fried jujube paste filling is not the same as the viscosity after cooling. The jujube paste filling should be fried a little dry, so that it can be kneaded into a round ball by hand after cooling.

3. The vegetable oil in the jujube paste filling can be corn oil, sunflower oil, and peanut oil.

4. Chinese puff pastry snacks like to be made with lard, with good crisping effect and strong aroma. If lard is not available, butter can also be used instead. If you don't even want to use butter, use vegetable oil!

Equal substitutions can be done, however, the effect of shortening is that lard is the best, butter is second, and vegetable oil is the second.

1. Ingredients: 150 grams of all-purpose flour, 120 grams of low-gluten flour, 85 grams of white oil, 280 grams of jujube paste.

2. Excipients: appropriate amount of food coloring, 10 grams of sugar, 70 ml of water.

3. Take 25g of all-purpose flour, sugar, water and white oil, and form a dough. To make puff pastry: take 60g of low-gluten flour and white oil, and mix into a dough. Knead it and put it in a basin, cover with plastic wrap and let it rise for 20 minutes.

4. Make jujube paste filling. Each filling weighs 35g and is set aside.

5. Divide the prepared water and oil surface into 30g pieces. Divide the puff pastry into 20g pieces. After cooking, cover with plastic wrap to prevent the skin from drying out.

6. Take a piece of water and oil flour, press it into thin slices, and wrap the puff pastry in it.

7. After wrapping, close the tail and tidy it up a little. In this way, wrap all the medicines.

8. Take a wrapped agent and roll it into a ribbon-like dough sheet with beef tongue.

9. Roll the dough sheet from top to bottom and roll it as tightly as possible.

10. Roll into a small stick.

11. In this way, roll up all the sticks. After cooking, cover with plastic wrap and relax for 10 minutes. Brother ruined late.

12. Take a small stick and place the side with the interface upwards and vertically on the panel.

13. Continue to roll into a cow's tongue-shaped dough sheet, this time rolling a little longer.

14. Roll the dough sheet from top to bottom and roll it as tightly as possible.

15. Roll into a small stick. In this way, roll up all the sticks. After cooking, cover with plastic wrap and continue to relax for 10 minutes.

16. Take a small stick and press it flat, put the side with the interface upward, wrap the two ends to the middle, and wrap it into a round ball.

17. Press the flattening agent, roll out the dough sheet that is slightly thinner around and thicker in the middle, and put the filling core in the center of the dough.

18. Wrap the filling. After wrapping, tuck the tail and tidy it up a little.

19. Wrap all the dim sum blanks according to this method.

20. Place the wrapped dim sum blank on the front side of the envy board, and press it gently to make its surface flat. It can be cut into uniform portions according to personal preference.

21. Divide the dim sum blank into 12 equal parts. ** The position is not cut off.

22. In the same direction, rotate each petal to expose the filling part, and a blooming flower is presented in front of you.

23. Press a seal stained with food coloring on the surface. Preheat the oven to 180 degrees.

24. Top and bottom heat 180 degrees for 25 minutes, bake in the middle. Depending on the situation, in the later stage of baking, to avoid excessive surface coloring, you can cover with tin foil, and take it out when the time is up.

Ingredients Ingredients can be made into 12 puff pastry oil skin materials: 200g of plain flour, 50g of edible oil, 20g of sugar, 70g of water Puff pastry Ingredients: 180g of low-gluten flour, 90g of edible oil Jujube paste filling: red dates, appropriate amount of white sugar, appropriate amount of vegetable oil, appropriate amount of water.

Wash the dates.

Steam in a steamer for fifteen to twenty minutes.

The dates are ripe and cool.

Put it in a food processor and add an appropriate amount of water to make a jujube paste.

Add the jujube paste to the wok and add an appropriate amount of sugar.

Don't stick to the pan and stir constantly.

During the period, edible oil is added three times and drained, and the oil is completely absorbed by the jujube paste.

Stir-fry until the jujube paste forms a ball and there is no moisture.

Place on a plate. Prepare the materials.

Mix the water, oil, skin ingredients, knead into a smooth dough and let stand for 30 minutes.

Mix the puff pastry ingredients, knead into a dough and let stand for 30 minutes.

Jujube paste with slippery wax, such as an appropriate amount of fried glutinous rice flour to increase the hardness.

Knead the oil skin well, take half of the ingredients for the oil skin and the puff pastry respectively, knead it into long strips and divide it into six parts.

Take a small dough with oily skin, flatten it with the palm of your hand, put a piece of puff pastry dough, and wrap it.

Tail closing. Wrap it all up.

Roll it out with the mouth facing down.

Roll it up from the top with the palm of your hand.

Roll out the dough again and fold it into three folds. Cover the folded dough with plastic wrap and let it rest for 10 minutes.

The jujube paste is kneaded into long strips.

Divide into six portions and knead into a ball.

Gently flatten the dough with the palm of your hand.

Roll it out. Folded into three letters.

Cover the folded dough with plastic wrap and let it rest for 10 minutes.

Roll out the dough slightly, wrap it in the jujube paste, and close the mouth.

Gently press the dough with the palm of your hand.

Then use a rolling pin to roll it out slightly to form a round cake. Put a bottle cap in the middle and press a round mark.

Divided into 12 equal portions.

Cut. Use a knife to cut 12 openings around the perimeter as petals, and twist the angle by 45° so that the jujube paste filling is exposed upwards and dotted with red dots.

Place on a baking sheet.

Preheat the oven to 165 min, 15 minutes, surface color.

Baked. The remaining flower type is the dough wrapped in jujube paste and then closed and flattened, the rolling pin is rolled out into a round pancake, the lid of the mineral water bottle is found in the center and pressed a mark, divided into six parts evenly after cutting, each part is cut with a fruit knife, do not cut through, touch the jujube paste, pinch the six parts at the bottom, arrange the flower shape, smear some egg yolk in the middle, sprinkle with black sesame seeds and send it to the preheated oven. ）

It's beautiful! <>

Beautiful as a painting

The tea stove ignites walnut charcoal, the kettle water makes white tea, and a plate of pleasing homemade snacks, so I drink tea quietly and think about things, and the fatigue is swept away. It's a blessing to be able to drink a cup of tea like this......

Tea is like life, and life is like tea.

Later, I made some and gave them to the students in the small hall class, and they all said that they were delicious!

It looks beautiful

The transparent bag packaging is even better!

After adjusting the proportion of puff pastry, the chrysanthemum crisp made is softer and has a better taste!

Material.

Ingredients: 1000 grams of flour, 325 grams of lard, appropriate amount of water, 1000 grams of bean paste filling.

Method.

Add 250 grams of lard to grams of flour and form a dry puff pastry; Add 500 grams of flour to 75 grams of lard, and rinse with an appropriate amount of water and puff pastry.

2.Wrap the puff pastry in the puff pastry and roll it up, 25 grams each.

3.Wrap the bean paste filling, make it into a chicken shape and a panda shape respectively, and dot the eyes with black sesame seeds to make a semi-finished product.

4.Put it in the oven at 180 degrees and bake it for 10 minutes.

This is to use noodles with filial piety eggs, and then there are sesame seeds mixed together, and then put it in the oven to bake it, it is very simple, and it is also very nutritious and healthy to eat.

It's very good to learn to do it, and it's relatively good.

Dear I am happy to answer for you, the following is the result of your query Jujube paste practice Daquan: 1Jujube paste cake:

Mix the jujube paste with flour, add a little warm water, stir well, put it in a mold, and put it in a steamer to steam. 2.Jujube paste cake:

Mix the jujube paste and flour, add a little warm water, stir well, put it in a mold, put it in an oil pan and fry it until golden brown on both sides. 3.Jujube pastry:

Mix the jujube paste with flour, add a little warm water, stir well, put it in a mold, fry it in an oil pan until golden brown on both sides, and sprinkle with powdered sugar. 4.Jujube paste rice ball:

Mix the jujube paste and flour with the jujubes, add a little warm water, stir well, put it in the mold, put it in the oil pan and fry it until golden brown on both sides, and sprinkle it with powdered sugar. 5.Jujube paste egg rolls:

Mix the jujube paste with flour, add a little warm water, stir well, put it in the mold, put it in the oil pan and fry it until golden on both sides, pour in the egg mixture, stir well, fry until the egg liquid is completely solidified, and sprinkle with powdered sugar. Warm reminder: check the required items before traveling to avoid omissions; Pay attention to traffic safety, remember to wear a mask in the New Year's shirt I wish you a happy life!