Chinese Food
Jujube cake
(84230 views)
I've always thought that baking is all about western food. Suddenly I found out how much the traditional Chinese dim sum has. I found that the traditional Chinese dim sum doesn't need many molds. It's basically to shape all kinds of shapes by hand. It's all up to the master's skill. In fact, the food in our country is really very good and distinctive. In order to make Chinese-style pastry, I also bought two seals specially. Although the price is very cheap, they are printed on the pastry. I feel that they have the traditional taste all of a sudden. For example, the lard for making pastry is the lard I bought in the supermarket, which is boiled and filtered by myself. In this way, it's safe and safe to eat, tastes better and has higher quality. There is also jujube paste stuffing in the dim sum, which is fried by myself. There is no flour or glutinous rice flour added, so the taste is very rich. After the house is full of the smell of jujube paste, the family can't help but praise it.
Cooking ingredients
Cooking Steps
Step1:First of all, let's talk about the method of making jujube mud. In fact, it's relatively simple. The jujube kernel in the jujube should be removed first with 1000g sugar, 300g vegetable oil and 160g water. It is better to cut it with knife. Then spread the dates in the steamer. Steam over high heat, turn to medium heat and steam for 30 minutes until the color of the dates is dark and sof
Step2:If you have a wall breaker or blender, add water to the steamed red dates and beat them into jujube mud. If not, I'll add water to my eggbeater. It can also make jujube mud. But it will be a bit rough. It can eat jujube skin. But if I don't make it often, I don't need to spend so much money to buy a wall breaking machine. After that, put the mashed jujube into the pot. Add the sugar and stir fry it over medium and low heat. Add the vegetable oil for 3.4 times during the stir fry process. Stir continuously until it is completely absorbed by the jujube puree. Stir fry until the moisture is almost evaporated. The jujube puree will be dried to become a fillin
Step3:Let's talk about cooking lard - if you don't use lard, it's OK to use vegetable oil butter. But the effect is not as good as lard. The taste should be the same. Because lard is easy to come out of gherkin and buy it back, and then use hot water first. After the Gherkin is slightly boiling, filter out the water and impurities. Put the gherkin out of the frying pan and heat it up. And so on, there will be clear gherkin and oil residue. After the gherkin is cooled, it's very white Clean. Must use white normal temperature lard. Cannot use liquid or refrigerated. The approximate ratio is 1 jin of lard = 0.7 Jin of lar
Step4:Put the 4 kinds of oily skin materials in the main material into the bread barrel, and mix them evenly
Step5:It's OK to use hands and faces. As long as they are eve
Step6:Wrap the dough with plastic wrap and let it stand for 30 minutes. This will relax the dough. It's very important not to break the dough when rolling it. It can't be omitted
Step7:Then start making the pastry, put the two kinds of pastry materials in the main ingredients into the bowl. Mix them evenly by hand because the ingredients in the pastry are very high, so it is very easy to melt. Speed up the mixing speed
Step8:The mixed pastry should be wrapped with plastic wrap and then put into the refrigerator for cold storage. This will help the later operation. There is no specific length of time for cold storage. As long as the pastry is still, it can be operated together
Step9:Oil after standin
Step10:
Step11:
Step12:
Step13:
Step14:
Step15:
Step16:
Step17:
Step18:
Step19:
Step20:
Step21:
Step22:
Step23:
Step24:
Step25:
Step26:
Step27:
Step28:
Step29:
Step30:
Step31:
Step32:
Step33:
Cooking tips:I've always thought that baking is all about western food. Suddenly I found out how much the traditional Chinese dim sum has. I found that the traditional Chinese dim sum doesn't need many molds. It's basically to shape all kinds of shapes by hand. It's all up to the master's skill. In fact, the food in our country is really very good and distinctive. In order to make Chinese-style pastry, I also bought two seals specially. Although the price is very cheap, they are printed on the pastry. I feel that they have the traditional taste all of a sudden. For example, the lard for making pastry is the lard I bought in the supermarket, which is boiled and filtered by myself. In this way, it's safe and safe to eat, tastes better and has higher quality. There is also jujube paste stuffing in the dim sum, which is fried by myself. There is no flour or glutinous rice flour added, so the taste is very rich. After the house is full of the smell of jujube paste, the family can't help but praise it. It's good to cook
