Cooking Steps

1. 

   Step1:Oil skin material, flour, oil, water, sugar 15g mix and smooth dough for use.

2. 

   Step2:The pastry material, low gluten powder and edible oil 70g are mixed and kneaded into a ball for use.

3. 

   Step3:Go to the core and steam the jujube in advance and add water to make mud with the blender. Then put the sugar in the pot and fry until dry. Add the oil three times. Sugar is optional.

4. 

   Step4:The dough and pastry are divided into 12 pieces. Wrap the pastry in a round shape and roll it into a tongue shape.

5. 

   Step5:Roll the rolled face up from top to bottom with the palm of your hand. Roll it into a tongue shape again. Then fold it three times and cover it with plastic wrap and let it stand for 10 minutes.

6. 

   Step6:Prepare the date mud at this time.

7. 

   Step7:The jujube mud is wrapped in the dough, kneaded into a ball, and then pressed into a cake.

8. 

   Step8:Press a stamp gently in the middle of the cake with the cap of the drink bottle. Then use a scraper to make 12 petals along the periphery of the cake. Rotate and twist each petal 45 degrees. Brush the yolk in the middle with cranberries or a little red. This is an approach.

9. 

   Step9:The other way is to cut six petals with a scraper. Then use a knife to gently cut two on each petal. When you see jujube mud, you can do it. Don't make it through. Then pinch it at the end of the petal. Brush the yolk in the middle. Sprinkle sesame seeds.

10. 

    Step10:Preheat the oven 180 degrees. Bake the middle layer for 20 minutes.

11. 

    Step11:Out of the oven.

12. 

    Step12:A little ugl