Three-flavor chrysanthemum cake---red dates, ginger, tangerine peel
Overview
Dried dates: jujube is sweet and warm in nature and has the effect of nourishing qi, nourishing blood and calming the nerves. Ginger is pungent and warm in nature, and has the effect of warming and relieving vomiting, relieving the surface and dispersing cold. The combination of the two can give full play to the pungent and warm properties of ginger and the sweet and warm properties of jujube, which jointly promote the circulation of qi and blood, and the blood circulation of the whole body is improved accordingly. Ginger: Folks are accustomed to eating ginger and can be used all year round. In the cold winter, ginger can warm the stomach and body; but it can also be eaten regularly in summer. In hot summer, it is inevitable to eat more raw and cold food, which will cause more or less damage to the gastrointestinal tract. For example, eating some ginger at home can protect the gastrointestinal tract. Dried tangerine peel: Adding tangerine peel to the tonic can help the spleen and stomach to transport and transform, making it tonic but not greasy, making the tonic easier to absorb. Moreover, eating too much jujube can cause constipation. The combination of tangerine peel, jujube and ginger will help relieve the pain of constipation for those with constipation. It can also warm up cold phlegm.
Tags
Ingredients
Steps
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Prepare ingredients: Make jujube paste filling.
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Soak the dried dates in water and clean them.
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Remove date cores.
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Put the pitted red dates, brown sugar, rock sugar, tangerine peel and fresh ginger into the pot and cut into pieces.
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Boil the red dates until the water is almost gone. At this time, stir constantly to prevent them from becoming mushy.
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Finally, you can use a blender to puree the red dates.
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After beating into a puree, continue to simmer, and then add some oil in small amounts and many times until the oil is slowly absorbed. Continue to simmer until you can knead it into a ball with your hands.
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The jujube paste is very hard. When wrapping the filling at the end, you can put some white sesame seeds.
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Ingredients A: Water-oil skin: 200 grams of all-purpose flour, 80 grams of lard, 30 grams of soft white sugar, and 96 grams of warm water. Pour everything except warm water into the basin and mix well with your hands.
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Add warm water and slowly knead into a ball
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The water-oil skin is ready.
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Pastry: Add lard into the flour (if the lard is very cold, you can put it in the microwave for 50 seconds, then take it out and it will be easy to make puff pastry) and slowly knead it into a ball.
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The puff pastry is ready.
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Divide the water-oil skin and puff pastry into 16 portions each.
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Wrap a piece of puff pastry with a piece of water-oil skin. After wrapping it, seal it downwards.
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And, all 16 were pressed flat.
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Then, roll it into a ox tongue shape and roll it up from top to bottom.
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Roll it up and lay it upright.
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Roll up all 16.
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Repeat once more, rolling each one into a beef tongue shape.
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Roll up.
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After all the rolls are finished, put them away one by one.
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Take one and place it vertically.
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Press flat and roll into round shape.
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Put the jujube paste filling inside, fold it in the same way as making steamed buns, and finally, seal it with the mouth facing down.
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After pressing it flat, lightly score 4 times on it to make a rice shape.
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Then cut 8 times without cutting in the middle.
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After cutting, twist it in one direction.
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Place on baking sheet.
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After 20 minutes in the oven at 100 degrees, take it out, brush with egg wash and white sesame seeds, and continue baking for 10 minutes.
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Finished product picture.
