Jujube paste and chrysanthemum cake
Overview
Chinese dim sum has always been an eternal classic. Not only is it beautiful on the outside, it is also extremely delicious on the inside. I remember my favorites when I was a kid were the bergamot cakes and chrysanthemum cakes. They were very beautiful in shape and brought back many fond memories of my childhood.
Tags
Ingredients
Steps
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Put the water-oil skin material into the bread machine and knead it into a film, which is less likely to break.
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Mix the pastry ingredients and knead into a ball.
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Cover each with plastic wrap.
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Take a piece of watery dough and wrap it around the pastry, close it and roll it into a ball.
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Wrap in order and cover with plastic wrap.
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Take a piece of dough and roll it out.
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Turn over and roll up from top to bottom.
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Roll them up one by one, cover with plastic wrap and let rest for 15 minutes.
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Take out the relaxed dough and roll it out again.
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Roll up from top to bottom.
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Roll them up one by one, cover with plastic wrap and continue to rest for 15 minutes.
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Take a piece of dough and fold it in half from the middle.
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Pinch and roll into a round shape.
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Wrap in 30g of jujube paste filling.
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Wrap it like a bun, flatten it with the edge downward, and roll it into a thin pancake. Try to make it as thin as possible. If it is too thick, it will not look good.
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You can use scissors to cut it into ten or twelve even parts. Be careful not to cut it in the middle.
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Then fold each piece so that it stands vertically.
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Do it one by one and put it on the baking sheet.
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Use chopsticks dipped in red food coloring and poke a few red dots.
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Preheat the oven to 150 degrees for twenty minutes on the middle and lower racks. It is not recommended to bake white snacks for coloring, so stay away from the heat, and there is no need to apply egg yolk liquid, that would be too weird.
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The original one is out, it’s really beautiful.
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So crispy that it falls apart when touched.
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The elderly and children at home like it very much.
