Date Pastry
Overview
What I’m making today is Jiaodong style jujube pastry. I only saw this and learned it when I came to Qingdao. Every year during the New Year, I make some pasta as a new year’s gift to celebrate the new year.
Tags
Ingredients
Steps
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Ingredients: 800 grams of flour, 10 grams of yeast (amount in winter), 10 grams of sugar, 30 red dates (5 dates per steamed bun), appropriate amount of warm water.
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Put water and sugar at the bottom of the bread machine barrel and add flour, put yeast on top of the flour, start the dough mixing function, and the dough will ferment to double in size. (If you don’t have a bread machine, make the dough by hand).
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Deflate the risen dough and knead until smooth.
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Divide into suitable sized portions.
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Knead each batch into a smooth dough. This process requires a little more manual kneading.
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Take one portion and shape it into a smooth hemisphere.
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Wash and drain the dates in advance.
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Poke a small hole in the top of the dough and put a jujube in it.
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As shown in the picture, make a hole in the four vertical directions of the jujube on the top, the size of which is consistent with the size of the jujube.
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Place a jujube into each hole.
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The prepared jujube dough is covered with cloth and allowed to rise for 15-20 minutes.
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Put the steamer in a steamer and bring it to a boil over low heat, then steam over high heat for 20 minutes, then turn off the heat and open the lid after 3 minutes.
