Jujube cake for Chinese New Year

Jujube cake for Chinese New Year

Introduction:

"On weekdays, our supermarket also sells jujube cakes every day. It's necessary for every family to prepare dozens of them for the new year. One of them is about one kilo. In addition to at least ten for Shanggong, they eat jujube cakes before and after the new year. Of course, they eat less fish and rice. This year, I have prepared dozens of them, and there are more than 40 relatives I kept 30 of them, so I eat them every day. Up to now, there are still several in the freezer, which may also be a traditional habit. It's really tiring to make big cakes in the new year. Generally, several people help to make them together, several people knead their dough, and one person shapes his shape. After finishing his tired arms and shoulders, there's no place that doesn't hurt. Ha, this is the only time every year. I'm happy to be tired for the new year. "

Production steps:

Step 1: flour and yeast with appropriate amount of warm water knead hard dough, the face must be hard, can knead together on the line.

Step 2: ferment to twice the size in a warm place and make it look good

Step 3: knead the dough until smooth and delicate

Step 4: divide the dough into small pieces

Step 5: take out a small piece and knead it

Step 6: use two small fingertips to lift five small holes, one on each side and one on the middle

Step 7: get medlar ready. If you make a big cake, use dates

Step 8: insert medlar into the small hole

Step 9: ferment again in a warm place

Step 10: send it to twice or twice and a half, and steam it. The time depends on the size of the cake

Step 11: get out of the pot and cool it thoroughly. If you like the color, you can spray it in red.

Materials required:

Refined flour: right amount

Warm water: moderate

Yeast: right amount

Note: the more dough you knead, the more delicious it is, so rub it hard

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original