Golden Jujube Pastry
Overview
My mother especially likes to eat jujube paste and bean paste, but I have always thought that the taste of jujube paste is weird (⊙﹏⊙)b since I was a child, so I have always made various foods with bean paste. Today I made jujube paste cakes, using golden jujubes. The meat is firmer, sweeter, and tastes great~O(∩_∩)O!
Tags
Ingredients
Steps
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Or you can use ordinary jujubes for golden jujubes, soak them overnight in advance, wash them the next day, put them in a rice cooker, and add 400ml of water.
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Select the [Cooking] button and wait. (Check to see if the water becomes less during the process. If there is less water, add a little more water to prevent the dates from becoming mushy.)
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Take out the cooked jujubes, peel off the jujube skin and remove the jujube beard.
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Add brown sugar and crush it slightly with a spoon to prepare the date paste filling.
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First take 110g of flour and add 10ml of vegetable oil.
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Add water and oil into the dough and let it rest for 30 minutes.
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Put the remaining 90g of flour into a bowl and add the remaining 40ml of vegetable oil.
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Knead into puff pastry dough.
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Roll out the water and oil dough, put in the pastry dough and seal it.
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Roll out.
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Fold both sides back in half and continue rolling out.
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Continue to fold and roll out.
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Roll up from top to bottom.
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Cut into evenly sized pieces.
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Roll out the small portion and add jujube paste.
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Tuck it shut and wrap it up.
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Preheat the oven at 210 degrees, with upper and lower heat + hot air convection at 200 degrees, for 25 minutes.
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After baking, you can simmer for another five minutes.
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Let cool slightly. You can mix a little red yeast rice powder with water and put some dots on the surface of the shortbread for decoration.
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Let’s eat~
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O(∩_∩)O haha~
