Buds with buds - jujube paste, the beauty of the Traditional Chinese Dim Sum Tradition
Chinese pastries once occupied the plates of Chinese for a long time, and these pastries also appear frequently in various Ming and Qing novels. With the development of the times, people's requirements for life are getting higher and higher, from simple food, clothing, housing and transportation have a more intuitive change, more people choose more delicious and appreciative Western-style meals, and Western-style desserts are the most eye-catching. More and more people turn to the spacious and bright Western-style cake shop, tasting all kinds of pastries made of milk and butter, There are fewer and fewer Chinese pastry shops, while our traditional pastries, such as mung bean cake, red bean paste, etc., are not as good as before, it seems that they are no longer loved by people, and the game between the two factions on the tip of the tongue is becoming more and more intense.
Nowadays, compared with the door of Western-style pastries, Chinese pastries have become more of a sustenance for middle-aged and elderly people to reminisce about the past years.
I once read an article: "In the modern era of extreme material abundance, we who eat fat and drink sweet food in the vegetarian diet may have rarely eaten pastries, and instead, more McDonald's or KFC's hamburgers." But older people don't forget the sweet times that Chinese dim sum once brought us. Those wonderful tastes are unforgettable in our childhood memories, and many of the stories born from pastries have always been interpreted in different eras, and the meaning is long.... In the colorful world of pastries, you can look for the long-lost fragrance of radish cake, char siu buns, shallot oil cakes, etc.
In terms of appearance, Western-style desserts are more attractive, it breaks through the traditional round, square and choose more shapes, such as the representative of Italian desserts, the gorgeous appearance, the delicate tiramisu, all of which attract people's sensory stimulation, and in Jinse's view, Chinese dim sum is still irreplaceable and indispensable cuisine.
The so-called Chinese pastry is a cake created with Chinese heritage for thousands of years, which is not only very different in appearance and has its own characteristics; its taste and taste are more integrated with local folk customs and food culture, which is very local flavor and gives people a variety of taste experiences. Among the Chinese desserts, the most representative is the old Beijing snack. Speaking of old Beijing snacks, the palace dim sum is the most famous, originally a folk snack, and later introduced to the court. It is said that Cixi is also very fond of digging folk food, often let the eunuch palace women go to the market to find rare things, one after another, many diets will be passed to the palace, and then improved, it will be passed down.
Beijing snacks originally had hundreds of kinds, but now handed down to taste the types of snacks are only less than half, one of the reasons is that the production process is complex, there are not many people who will do it, young people are not willing to learn, so it is less and less today; there is also because the old Beijing snacks are high in oil and high sugar, with the improvement of people's quality of life, the process of old Beijing snacks cannot be changed, modern people are not willing to eat high-oil and high-sugar foods, and the market for old Beijing snacks has gradually shrunk, which is also one of the reasons for the reduction of its types now.
Among the snacks of old Beijing, there is a dim sum that I like the most, it is crispy and delicious, sweet and rich, crispy in the mouth, and the aftertaste is endless, that is, the date paste crisp.
Jujube paste was originally a traditional famous spot in the Shanghai area. It is a pasta made with puff pastry as the skin, black date paste as the filling, and is fried to maturity. Its color is golden, small and exquisite, the skin is crispy, the filling is sweet and delicious, and then it spread to Beijing, and the frying method was changed to baking, and the puff pastry was dissolved with lard, which was sweeter and not greasy.
Jinse has eaten many brands of jujube paste, the most distinctive is also the jujube flower crisp in Daoxiang Village, jujube flower puff pastry can be said to be the most eye-catching one in the dim sum of jujube mud filling, blooming like a flower, making people love it at a glance, and the unique taste and taste make people unforgettable once tasted, giving people a sense of lingering taste buds on the tip of the tongue. But later I ate a date paste, the shape is more novel, the pink color, the layers of puff pastry, like a bud waiting to be released, more vivid and beautiful.
The traditional date paste is made of lard, which I think is slightly greasy and the heat is also very high, so I improved the method and used a healthier butter instead, and found that the taste was not only not reduced, but also more Western-style dim sum aroma.
This season, Jinse teaches everyone to make this Chinese dessert - date paste, to appreciate the beauty of Chinese.
material:
Oil skin with ordinary flour 120 g
Oil skin with butter 40 g
Oil skin with caster sugar
20 g
Oil skin with 45 grams of milk
Oil skin with red yeast powder
2 g
Puff pastry with 90 g of regular flour
Shortening with butter
50 g
Date paste filling, bean paste filling to taste
method:
1: Knead the oil skin material and puff pastry material into a smooth dough, cover with plastic wrap and relax for one hour
2: Knead the flaccid dough and puff pastry dough into a dough evenly
3: Take a dough dough, press flat, take another puff pastry dough and put it on top and knead it into a dough
4: Cover with plastic wrap and relax for 15 minutes
5: Roll out the slack dough from the middle up and down, roll out into a beef tongue shape, roll it up, cover with plastic wrap and relax for 15 minutes
6, this time to do jujube mud filling, I use Shaanxi dog head jujube, this is the highest sweet date I have ever eaten, steamed on the pot for 10 minutes, press the mud, like delicate can be ground with the blender, but need to add the right amount of water lubrication, here I also made some red bean filling (red beans soaked overnight after adding rock sugar with a pressure cooker and grinded into puree), the two fillings into a uniform ball
7. Take the slackened roll again, press flat, roll it again, and relax for 10 minutes
8: Take a roll, use a face knife to split into two from the middle, press flat, roll out the dough pin into a circle
9, put the filling in the middle, use the tiger mouth to round the crust, pinch the mouth, slightly shape, turn the surface into a small ball
10, all the rolls and fillings wrapped into puff pastry raw blanks into the preheated oven in the middle layer, 180 degrees, about 25 minutes, halfway can be covered with tin foil to prevent the surface from turning yellow
11. Finished product
Cherish every soup
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