Jujube paste crispy

Jujube paste crispy

Introduction:

"There are two ways to make pastry: big pastry and small pastry. The amount of home-made pastry is relatively small. It is suitable to choose small pastry which is a little complicated, but easy to operate. The small pastry also has a better feeling of mouth. Make water oil skin and oil pastry separately, divide them into small parts, water oil skin and oil pastry, roll them twice, make them into pastry, wrap them into favorite stuffing, and bake them well. The so-called water oil skin refers to the dough formed by adding a small amount of oil, sugar and an appropriate amount of water into the flour; the pastry skin refers to the dough formed by mixing only flour and oil. If the technique is skilled, you can use the same amount of flour to mix with water, oil and pastry. If you lack confidence, you can reduce the amount of flour in the pastry. It is better to use low gluten flour for pastry, with better shortening, and the ratio of flour to oil is 2:1. No matter the water oil skin or the oil pastry, the use of lard will get a better shortening effect and a more crisp taste, which is more in line with the traditional production method of Chinese dim sum. If you can't buy lard, you can make it yourself (see here). It's very simple. Of course, we have to pay attention to the selection of high-quality pig oil to do, more assured, taste more authentic. As for fillings, my family loves jujube paste. The homemade jujube paste is much more comfortable than the one bought. It is not only genuine material, but also clean and hygienic. It's just a little troublesome. There are many ways to make jujube paste. I usually cook the jujube, peel and remove the core, then add a little oil and sugar to fry it. The jujube mud made in this way tastes very delicate. This time, I used pure black sugar to make jujube paste. It's from Taiwan, which is called "tangshuang Mingxue hundred billion trees". The result is nutritious, needless to say. The color is very dark, and the taste is very good. It's the best jujube paste I've ever made. Of course, the cost of snacks is even higher. However, it's not a luxury to celebrate the Chinese New Year. Let's have a good time

Production steps:

Materials required:

Medium gluten flour: 150g

Lard: 50g

Fine granulated sugar: 50g

Water: 80g

Low gluten flour: 150g

Jujube: 250g

Pure black sugar: 80g

Salad oil: 2 tablespoons

Water: 1 tablespoon

Whole egg liquid: 1 tablespoon

White Sesame: right amount

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet