Written by: Chef Yan
Originated in the middle of the Qing Dynasty, jujube puff pastry was originally a kind of manchu feast of the court, jujube flower puff pastry is a dim sum made of ghee (butter, lard), powdered sugar and other ingredients. Originally an indispensable gift and decoration for the wedding and funeral ceremony of the Manchurian royal family in the Qing Dynasty, it flowed into the folk at the end of the Qing Dynasty, because of its good looks and pure crisp taste, it was deeply loved by the people.
During the Republic of China, after the disappearance of a large number of Manchurian dumpling shops, most of the Manchurian dumplings were lost, and only a few pastries such as saqima and jujube crisps were passed down.
Jujube puff pastry is a dim sum made from ghee, powdered sugar and other ingredients, filled with dates and shaped by blooming jujube flowers, which is a jujube flower with eight petals.
The jujube puff pastry looks beautiful and delicate, thinking that the method will be very complicated. In fact, the method is still very simple, and the average family can also try to make it themselves.
The method of making jujube puff pastry is to put all the oil skin material into a dry and clean basin and stir it into a dough, then put a thin dough on the board, knead the dough for about ten minutes, until there is some elasticity when pulling the dough, wrap the plastic wrap and relax for 10 minutes.
Put all the puff pastry ingredients into the basin and rub them continuously with your fingers until you can knead them into a ball, break them open by hand and do not fall apart, and the surface is oily.
Divide the oil crust and the puff pastry into equal parts, roll the oil crust into small balls, flatten into slices, wrap in the puff pastry, and roll into round balls.
The wrapped dough is flattened again, slightly rolled out to become larger, folded into three folds, then folded horizontally and then folded three times, and then rolled into an oval dough.
Wrap a piece of date paste into the skin, press it into a round cake shape with the palm of your hand, cut a few small openings around the circle with scissors, pay attention to the center not to cut it, and then twist each petal 45 degrees and then flatten it, and when the petals are flattened, the chrysanthemum crisp shape will come out.
Place the cut date blossom puff pastry into a baking dish, place a little egg yolk liquid in the center of the flower, sprinkle a few black sesame seeds, and serve as a flower bud of the chrysanthemum crisp.
Preheat the oven at 200 degrees, the middle layer is about 20 minutes, and after cooking, let it cool thoroughly before eating.
Coastal Manchus