Su style date paste mooncake

Overview

Although I don’t like puff pastry mooncakes, I am still willing to eat them with jujube paste filling. My husband prefers puff pastry ones, and this mooncake suits his taste very well. My son also likes puff pastry made of butter. He likes the milky flavor. No matter what, I am satisfied if I make it and my family loves it. It’s true that Su style uses pork. For health and better taste, let’s make it with butter.

Tags

• pastries
• butter
• cold water
• flour
• red dates
• rock sugar
• white sugar

Ingredients

Steps

1. 1 Remove the pits from the red dates and add an appropriate amount of water to steam them, then put them into a food processor and beat into a paste,

   

2. 2 Pour the red date paste into the pot, add crushed rock sugar,

   

3. 3 Fry until it basically forms a ball, then add butter,

   

4. 4 Then fry until the butter is completely absorbed, let cool and set aside

   

5. 5 Mix the water-oil skin and oil-skin dough according to the ingredients and seasonings respectively, cover with plastic wrap and let it rise for more than 30 minutes

   

6. 6 Divide the watery and oily skin into 16 grams, and the oily skin into 12 grams.

   

7. 7 Wrap oil skin with water oil skin.

   

8. 8 Wrap it tightly and close it

   

9. 9 Flatten and roll into long strips. Roll it up from one end

   

10. 10 Then roll it out into long strips

    

11. 11 Still roll it up, roll it up separately and cover with plastic wrap for 30 minutes.

    

12. 12 Fold the dough in half and roll it into a disc shape

    

13. 13 Roll it into a round shape and fill it with 40 grams of jujube paste filling

    

14. 14 With the seam facing down, place everything on the baking sheet

    

15. 15 Bake at 180 degrees for 20 minutes, turning over once or not.