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A complete Collection of Jujube Flower Cake

How to make jujube pastry: 100g of medium gluten flour, 15g of fine sugar, 45g of water, 2 tablespoons of whole egg (10ML), 10g of lard. Pastry: 80 grams of medium gluten flour and 50 grams of lard. Jujube paste stuffing: 500 grams of red jujube, 150 grams of sugar, 80 grams of vegetable oil, the right amount of water. Surface decoration: right amount of egg yolk, right amount of black sesame. Baking: in the middle of the oven, heat up and down 200 degrees, 15 minutes.

Materials: oil crust, low gluten flour 150g, corn oil 40g, water 50g, white sugar 15g, salt 5g, oil crisp, low gluten powder 75g, corn starch 40g, corn oil 45g, jujube paste filling 300g. Practice: (1) all the materials of the oil skin are mixed evenly. (2) knead into a ball. (3) cover with plastic wrap and let stand for half an hour. (4) all the ingredients of the pastry are mixed well. (5) knead into a ball. Cover with cling film to prevent cracking.

Wrap jujube paste: take a dough crust, put an appropriate amount of jujube paste stuffing, then knead the edge of the dough to the center, seal it tightly, and rub it into a ball. Decoration: brush the surface of each wrapped jujube cake with a thin layer of egg liquid (you can use the rest of the egg white), then sprinkle some sesame seeds as garnish. Baking: preheat the oven to 180 degrees Celsius.

Cut the petals with a knife and flip them into the shape of jujube flowers. Put the jujube pastry into a non-stick baking pan. Preheat the oven to 180 degrees, put in the baking pan and bake for 25-28 minutes. 1 after coming out of the oven, move to the air rack to cool, and decorate the stamens with red food pigment in the middle. Cooking skills sharing: when kneading the oil, pull the dough to be elastic, which can increase the layering of the jujube crisp.

Jujube pastry: main ingredients: water crust, ghee (butter, lard), powdered sugar, warm water (38 degrees), medium powder (standard powder) excipients: crisp, low powder, ghee method, put all the oil crust materials into a dry and clean basin and stir into a ball, then put thin noodles on the case board and knead the dough for about 10 minutes, until there is some elasticity when pulling the dough, wrap the cling film and relax for 10 minutes.

Repeat 3 times. Leave the rolled roll at rest for 20 minutes. The jujube paste is divided into 10 equal parts and rubbed into small balls. Press the static roll into a cake, roll thin, wrap the jujube mud and rub it into a ball. Cut the noodles with scissors for 8-10 dollars. Rotate each petal 90 degrees in one direction. Jujube mud is trapped and exposed. The method of jujube blossom crisp figure 10 brush a layer of egg on the surface, preheat the oven at 200 degrees and the middle layer at 200 degrees for 15 minutes.

How many grams of jujube blossom crisp in Daoxiang village? the common practice of jujube flower crisp

G . Daoxiang Village special pastry jujube blossom crisp jujube cake red jujube paste cake dim sum jujube paste stuffing Beijing specialty snacks whole box of breakfast bread [boxed] jujube crisp 210g*3 (18 yuan).

Divide the dough into equal portions of about 30 grams each. Wrap the jujube blossom cake and take a noodle, flatten it with the palm of your hand and put in the right amount of jujube paste stuffing. Knead the edge of the dough to the center, seal it tightly, and then gently press flat to make it a round cake. Brush egg liquid on the surface of the wrapped jujube cake with a layer of whole egg liquid, which can make the finished product shiny and contribute to the adhesion of white sesame seeds.

After it's all rolled up. Start with the first one (each time it is wrapped or rolled up in order, and then proceed to the next step in order, saving the rest time). (16) put horizontally and roll flat. (17) roll up. (all 12 operate in this way. ). (18) take the first one and press in the middle. (19) put it away on both sides. (20) press flat and roll into a round skin. (21) the jujube paste is well weighed. The weight is best compared with the leather at 1:1.

Water and oil skin: 100g of medium gluten flour, 15g of fine sugar, 45g of water, 2 tablespoons of whole egg (10ML), 10g of lard. Pastry: 80 grams of medium gluten flour and 50 grams of lard. Jujube paste stuffing: 500 grams of red jujube, 150 grams of sugar, 80 grams of vegetable oil, the right amount of water. Surface decoration: right amount of egg yolk, right amount of black sesame. Baking: in the middle of the oven, heat up and down 200 degrees, 15 minutes.

A complete collection of jujube paste pastry moon cakes jujube flower crisps

1. Except for jujube paste, all the main ingredients are the raw materials of oil skin. First of all, let's talk about the production method of jujube paste, which is actually relatively simple. Red jujube 1000g white granulated sugar 300g vegetable oil 160g water first remove the jujube seed in the jujube, it will be easier to cut with a knife.

2. Water and oil skin: 100g of medium gluten flour, 15g of fine sugar, 45g of water, 2 tablespoons of whole egg liquid (10ML), 10g of lard. Pastry: 80 grams of medium gluten flour and 50 grams of lard. Jujube paste stuffing: 500 grams of red jujube, 150 grams of sugar, 80 grams of vegetable oil, the right amount of water. Surface decoration: right amount of egg yolk, right amount of black sesame. Baking: in the middle of the oven, heat up and down 200 degrees, 15 minutes.

3. Wrap jujube paste: take a dough crust, put an appropriate amount of jujube paste stuffing, then knead the edge of the dough to the center, seal it tightly, and rub it into a ball. Decoration: brush the surface of each wrapped jujube cake with a thin layer of egg liquid (you can use the rest of the egg white), then sprinkle some sesame seeds as garnish. Baking: preheat the oven to 180 degrees Celsius.

4. Materials: oil crust, low gluten flour 150g, corn oil 40g, water 50g, sugar 15g, salt 5g, oil crisp, low gluten powder 75g, corn starch 40g, corn oil 45g, jujube paste filling about 300g. Practice: (1) all the materials of the oil skin are mixed evenly. (2) knead into a ball. (3) cover with plastic wrap and let stand for half an hour. (4) all the ingredients of the pastry are mixed well. (5) knead into a ball. Cover with cling film to prevent cracking.

5. Take a small portion of pastry dough, gently press and roll into round slices, wrap bean paste stuffing. Press it into a round cake with a diameter of about 3-5 cm and press out the central point with a laminating mouth. Cut the petals with a knife and flip them into the shape of jujube flowers. Put the jujube pastry into a non-stick baking pan. Preheat the oven to 180 degrees, put in the baking pan and bake for 25-28 minutes.

6. The practice of jujube pastry: main ingredients: water pastry, ghee (butter, lard), powdered sugar, warm water (38 degrees), medium powder (standard powder) excipients: crisp, low powder, ghee method, put all the oil crust materials into a dry and clean basin to stir into a ball, then put thin flour on the case board, knead the dough for about 10 minutes, until there is some elasticity when pulling the dough, wrap the cling film and relax for 10 minutes.

How to make a pastry with stuffing?

1. Pastry: material: flour 120g. Salad oil 80g. Salt 1x2 tablespoons: stir-fry the flour over low heat until slightly discolored and cool. Add salad oil to about 160 degrees, slowly pour into the flour, add salt and mix well, cool and set aside.

2. The steps of sesame pastry cake pastry: material: flour 120g. Salad oil 80g. Salt 1x2 tablespoons: stir-fry the flour over low heat until slightly discolored and cool. Add salad oil to about 160 degrees, slowly pour into the flour, add salt and mix well, cool and set aside.

3. When preparing the dough, mix the dough into a moderate state with warm water, take appropriate amount and roll into a large cake about 3mm thick. Take a small amount of flour in the bowl, add the right amount of oil, stir evenly to form a crispy shape, used for cake seasoning. Since there is no measuring tool, please control the thinness of the pastry according to your personal experience. Smear the pastry evenly on the cake, then roll up one end of the cake and cut it into a small even dose. Roll the small dose into a palm-sized dough.

4. 200g flour, 70g lard, proper amount of warm water, right amount of red bean paste, right amount of sesame, several egg yolks. (2) 3 tablespoons of flour and 1 spoon of lard. (3) knead the dough slowly with your hands so that the grease is finished. (4) knead with 4 tablespoons flour, 1 flat spoon lard, appropriate amount of lukewarm water and knead into dough. This will turn into water and oil.

5. Sealing skills: make sure the seal is good when sealing to prevent the filling from flowing out in the baking process. Tip: add a small amount of sugar to the dough to increase the flavor of the cake. If you like the crispy taste, you can brush a thin layer of egg on the surface of the cake or sprinkle some sesame seeds. Patience when making pastry is very important, do not rush to success, slow rolling and baking, in order to ensure the quality and taste of the cake.

The practice of jujube flower crisp

Materials: oil crust, low gluten flour 150g, corn oil 40g, water 50g, white sugar 15g, salt 5g, oil crisp, low gluten powder 75g, corn starch 40g, corn oil 45g, jujube paste filling 300g. Practice: (1) all the materials of the oil skin are mixed evenly. (2) knead into a ball. (3) cover with plastic wrap and let stand for half an hour. (4) all the ingredients of the pastry are mixed well. (5) knead into a ball. Cover with cling film to prevent cracking.

How to make jujube pastry: 100g of medium gluten flour, 15g of fine sugar, 45g of water, 2 tablespoons of whole egg (10ML), 10g of lard. Pastry: 80 grams of medium gluten flour and 50 grams of lard. Jujube paste stuffing: 500 grams of red jujube, 150 grams of sugar, 80 grams of vegetable oil, the right amount of water. Surface decoration: right amount of egg yolk, right amount of black sesame. Baking: in the middle of the oven, heat up and down 200 degrees, 15 minutes.

Press it into a round cake with a diameter of about 3-5 cm and press out the central point with a laminating mouth. Cut the petals with a knife and flip them into the shape of jujube flowers. Put the jujube pastry into a non-stick baking pan. Preheat the oven to 180 degrees, put in the baking pan and bake for 25-28 minutes. 1 after coming out of the oven, move to the air rack to cool, and decorate the stamens with red food pigment in the middle.

Jujube blossom cake is a traditional Chinese pastry, which is loved by people because of its unique sweetness and crisp taste.