Jujube paste is crispy

Overview

There are two main methods of making puff pastry: large puff pastry and small puff pastry. The amount of home-made puff pastry is relatively small, so the selection process is a little complicated, but the small puff pastry is easy to operate. The snacks made have a better taste - make water-oil skin and oil puff pastry respectively, divide them into small portions, wrap the water-oil skin in oil puff pastry, roll it twice to make puff pastry, wrap it with your favorite fillings, and bake it. The so-called water-oil dough refers to a dough made by adding a small amount of oil, sugar and an appropriate amount of water to flour; puff pastry refers to a dough made with only flour and oil. If you are skillful, you can use equal amounts of flour to mix the water-based dough and puff pastry. If you are not confident enough, you can reduce some of the flour in the puff pastry. It is best to use low-gluten flour for puff pastry, which has better shortening properties. The ratio of flour to oil is 2:1. Whether it's water-oil skin or puff pastry, using lard will give you a better crisping effect and a crisper texture, and it's also more in line with the traditional method of making Chinese dim sum. If you can’t buy lard, you can make your own (see here), it’s very simple. Of course, you have to pay attention to using high-quality pork suet to make it more reliable and taste more authentic. As for fillings, my family’s favorite is jujube paste. Homemade jujube paste is much more reliable than bought ones. It is not only made from real ingredients, but also clean and hygienic, but it is just a little troublesome. There are many ways to make jujube paste. I usually boil the jujubes, peel them and remove the cores, then add a little oil and sugar to fry them dry. The jujube paste made in this way has a very delicate taste. This time to make the date paste, I used pure brown sugar, which comes from Taiwan, where there are hundreds of billions of sugar-frosted tea trees. Needless to say, the result is nutritious, the color is very deep, and the taste is very good and authentic. It is the best jujube paste I have ever made. Of course, the cost of snacks is also higher. However, it’s the Chinese New Year, so this isn’t considered a luxury – let’s have a good time!

Tags

• baking
• children
• paita
• breakfast
• afternoon tea
• all-purpose flour
• clear water
• jujube
• lard
• low gluten flour
• pure brown sugar
• salad oil
• white sesame
• whole egg liquid
• fine sugar
• water

Ingredients

Steps

1. 1 Wash the jujubes, add an appropriate amount of water, cook them in a pot (about 10 minutes after the water boils, the time required depends on the dryness and wetness of the jujubes), turn off the heat and soak in the pot until it is not hot;

   

2. 2 Take out the jujube, wash the claws, peel and core the jujube, leaving the jujube flesh;

   

3. 3 , heat up the wok (non-stick pan is more powerful), add 2 tablespoons of salad oil, stir evenly, then add the jujube meat and crushed brown sugar, stir-fry slowly over medium-low heat;

   

4. 4 If the jujube meat is too dry or the sugar is not easy to melt, you can add a little boiling water;

   

5. 5 Stir-fry continuously until the water becomes less and the jujube meat becomes dry;

   

6. 6 Finally, the jujube paste can form into a ball without sticking to the bottom of the pot, and the jujube paste is ready (pay attention to controlling the dryness and wetness of the jujube paste. The jujube paste for snacks can be fried slightly dry; the jujube paste after frying and cooling is drier than when it is hot).

   

7. 7 Mix the water and oil dough ingredients - 150g all-purpose flour, 50g lard, 50g fine sugar, 80g water - into a dough, cover with plastic wrap and bake for more than 30 minutes;

   

8. 8 Mix the pastry ingredients - 150g of low-gluten flour, 75g of lard - into a dough, cover with plastic wrap and bake for more than 30 minutes;

   

9. 9 Divide the water-oil dough and puff pastry dough evenly into 16-20 portions (it depends on how patient you are, the more portions you divide, the smaller and more delicious the snacks will be, but also more troublesome);

   

10. 10 Roll out a small piece of water-oil dough into a thin dough and wrap it in a small piece of puff pastry dough;

    

11. 11 Wrap it up like a bun, pinch the edges, place the edges facing down, cover with plastic wrap and let rest for 30 minutes;

    

12. 12 Turn the dough with the seam facing up, flatten it, and roll it into a tongue shape;

    

13. 13 Roll up from top to bottom (roll once), cover with plastic wrap and let rest for 30 minutes;

    

14. 14 Turn the small dough roll with the edge facing up, flatten it and roll it into a long tongue shape again;

    

15. 15 Roll it up from top to bottom (roll it out for the second time), cover it with plastic wrap and let it rest for 30 minutes;

    

16. 16 Pick up a small dough roll, with the seam facing up, and use your thumbs to draw both ends of the roll toward the middle;

    

17. 17 Shape into a small dough with a smooth surface, cover with plastic wrap and rest for another 30 minutes;

    

18. 18 Turn the dough with the seam facing up, flatten it, and roll it into a thin dough;

    

19. 19 Wrap in appropriate amount of date paste filling;

    

20. 20 Use the tiger's mouth to tighten the mouth, and a jujube paste cake is ready;

    

21. 21 Arrange the prepared raw embryos into a baking pan, brush with whole egg liquid or egg water liquid (whole eggs are mixed with an equal amount of water), and then sprinkle with an appropriate amount of sesame seeds for decoration;

    

22. 22 Add preheated 200 degree roasting pan and bake for 25 minutes before taking it out of the oven.