Jujube paste and chrysanthemum cake

Jujube paste and chrysanthemum cake

Introduction:

"It's a small Chinese style. It's beautiful. It's a little troublesome. I read Jun Zhi's prescription and changed it a little bit."

Production steps:

Step 1: prepare materials

Step 2: make water and oil skin: medium flour 100g, lard 10g, sugar 15g, water 55g. Mix into smooth dough

Step 3: 12 minutes, half an hour

Step 4: Pastry: medium flour 80g, lard 50g, mix 12 parts

Step 5: pack the pastry with the oil skin and place it with the mouth down

Step 6: a total of 12

Step 7: roll it into an ellipse and roll it up from the bottom

Step 8: turn 90 degrees and roll out the long circle

Step 9: roll up and down this time

Step 10: roll up everything

Step 11: let it stand for 15 minutes and wrap it with jujube paste

Step 12: wrap up

Step 13: cut with scissors

Step 14: turn one side of each flap up to form

Step 15: Brush egg liquid

Step 16: oil paper swing plate

Step 17: fire up and down the middle layer at 200 degrees for 15 minutes

Step 18: bake until the pastry is spread.

Materials required:

Medium flour: 180g

Lard: 60g

Sugar: 15

Water: 55

Jujube paste: appropriate amount

Note: the production of water skin and pastry is the key. Although it looks good, it's troublesome. Because the jujube paste is fried by oneself, it is a little thin, and the stuffing is easy to come out when it is wrapped, so the stuffing should be dried as much as possible, so the shape will be better.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet