Three flavors chrysanthemum crisp --- red dates, ginger, tangerine peel

Three flavors chrysanthemum crisp --- red dates, ginger, tangerine peel

Introduction:

"Dried jujube: jujube is sweet and warm in nature, which has the function of Tonifying Qi, nourishing blood and calming the nerves. Ginger is pungent and warm in nature, which has the function of warming the middle and stopping vomiting, relieving exterior and dispersing cold. The combination of the two can give full play to ginger's pungent and warm nature, and Jujube's sweet and warm nature, which can jointly promote the circulation of Qi and blood, so the blood circulation of the whole body has been improved correspondingly. Ginger: the folk habit of eating ginger can be used all year round Use. Ginger can warm the stomach and body in cold winter, but it can also be eaten in summer. It is hard to avoid eating raw and cold food in hot summer, which is more or less harmful to the gastrointestinal tract. For example, eating ginger at home can protect the gastrointestinal tract. Dried tangerine peel: adding tangerine peel into tonic can help spleen and stomach transport, tonic but not greasy, making tonic more easily absorbed. Moreover, eating too much jujube can also lead to constipation. Tangerine peel, jujube and ginger can help relieve the pain of constipation. It can also warm the cold phlegm. "

Production steps:

Step 1: prepare ingredients: make jujube paste stuffing.

Step 2: soak the dried jujube with water and clean it.

Step 3: remove the dates.

Step 4: put the red dates, brown sugar, rock sugar, tangerine peel and fresh ginger into the pot and cut them into powder.

Step 5: Boil the jujube until the water is almost gone. Keep stirring and don't paste it.

Step 6: finally, beat the dates into mud with a blender.

Step 7: after beating into mud, continue to boil, and then put some oil in a small amount for many times until the oil is absorbed slowly. Continue to boil until you can knead it into a ball by hand.

Step 8: the jujube paste is very hard. At the end of the filling, you can put some white sesame seeds.

Step 9: ingredients a: water oil skin: 200g medium gluten flour, 80g lard, 30g soft sugar, 96g warm water. Pour all except warm water into the basin and grasp with hands.

Step 10: put in warm water and form a ball slowly

Step 11: water and oil are ready.

Step 12: Pastry: put lard into the flour (if the lard is cold, it can be put in the microwave oven for 50 seconds, and then it is easy to make pastry) and slowly knead it into a ball.

Step 13: the pastry is ready.

Step 14: divide the water oil skin and the pastry into 16 parts.

Step 15: pack a pastry with a water oil skin. After wrapping, close it down.

Step 16: also, press all 16.

Step 17: roll it into a tongue and roll it up from top to bottom.

Step 18: roll it up and put it upright.

Step 19: roll up all 16.

Step 20: repeat once and roll each one into a tongue.

Step 21: roll up.

Step 22: after all the rolls are finished, put them in order.

Step 23: put one upright.

Step 24: press flat and roll it into a circle.

Step 25: put jujube paste stuffing inside, like baozi, pinch fold, and finally, close down.

Step 26: after pressing flat, gently draw 4 knives on it, in meter shape.

Step 27: then cut 8 pieces, don't cut in the middle.

Step 28: after cutting, twist it in one direction.

Step 29: put it on the baking tray.

Step 30: oven 100 degrees, 20 minutes later, take out, brush with egg and white sesame, continue to bake for 10 minutes.

Step 31: finished product drawing.

Materials required:

Dried red dates: 500g

Fresh ginger: 30g

Dried tangerine peel: 10g

Brown sugar: 30g

Rock sugar: 30g

Corn oil: 20g

Sesame: 20g

Medium gluten flour: 400g

Lard: 180g

Cotton sugar: 30g

Warm water: 96g

White Sesame: a little (for decoration)

Precautions: Silk Scarf warm tips: jujube mud had better boil hard, soft, jujube mud stuffing will flow out, not good shape.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet