Date paste shortbread, a traditional snack 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 golden color, small and exquisite, crispy skin, sweet and delicious filling, is popular with Hong Kong and Macao compatriots and Japanese tourists.
We first prepare 450g of zhongjin flour, 45g of caster sugar, 1.7g of salt, 180g of lard, 180g of water, puff pastry, 300g of low gluten flour, 150g of lard, inner filling, Cantonese date paste filling 810g.
1. All ingredients of the oil skin are whisked evenly by the chef and kneaded until smooth. If there is no cook machine, knead by hand until smooth. Relax for 20 minutes.
2. Mix well and refrigerate, because the day is too warm and it is not easy to rub the dough. If it is done cold, it does not need to be refrigerated.
3. Loosen the oil crust, divide into 30 parts, cut the puff pastry into 30 parts, and relax for 20 minutes.
4. Wrap the oil skin in crisp, close the mouth up, roll out into a beef tongue in the shape of a roll up, close the mouth down, relax for 20 minutes.
5. After relaxation, continue to roll out the long strip with the mouth facing up, and then roll up and relax for 20 minutes, divided into 27 30g each.
6. The interface is flattened upwards, rolled into a beef tongue shape, folded in three folds, wrapped in filling, and flattened at the bottom of the seal.
7. Cut 12 knives with a knife, do not cut, brush egg liquid sprinkle sesame seeds, wind stove 180 degrees 25-30 degrees (the filling is relatively wet, the time can be extended, adjust according to your own situation)
It is said that the jujube mud shortbread is one of the famous points in Jiangnan that empress dowager Cixi praises, the white skin is stuffed with glutinous, and the date mud shortbread here has an ordinary appearance and a very childhood feeling. Gently break it in half and you can see the date-red filling. The entrance is the sweetness of the date puree, with moderate sweetness.