When I was young, Yu Yujun especially liked to eat the food of bean paste filling, what bean buns, snacks and the like, (in fact, the love for bean paste when I grew up was still only increasing) but I didn't hate the dim sum of jujube paste stuffing before, I can only say that I don't like it, I feel general, and now, it seems that the food that I hated before can now be accepted. Two days ago I dripped my mother, bought a big bag of red dates, yes, yes, is a big bag, visually not 10 pounds, there are also 5 pounds, what year and month can you eat? Eating red dates is definitely not interesting, suddenly thought of making date paste, wrapped into date mud bags, making some Chinese dim sum, are very good ~ so the big night, delicious Jun began to boil dates on the journey.
I've only seen people on the Internet make date paste stuffing, which needs to be boiled, crushed in a blender, and finally fried in a pan until it is doughnut. Just by looking at these steps, I felt very troublesome, so I never tried it myself. But this time there are so many red date blessings, delicious Jun still want to try it, and then mix a little walnut crushed, sweet and sweet date paste is actually not difficult to do it~
I haven't made Chinese dim sum for a long time, so this time I made a small shortbread, and made three styles, not only look good, but also the taste is particularly sweet and crispy, 1 bowl of flour and half a bowl of date paste, make traditional Chinese dim sum at home, the method is also very simple, sweet and crispy love to eat ~
Date puree walnut crisp
Ingredients required: 140g of medium gluten flour, 40g of vegetable oil, 5g of sugar, 2g of red yeast powder. 300g dates, 3 walnuts, 20g white/brown sugar, 10g corn oil.
Production process: 1. First make the date paste filling. Wash the dates, put them in a rice cooker and start the "cooking" mode.
After all the dates are soft, peel and pitted, put the date meat into a saucepan and stir-fry over low heat.
Add the right amount of sugar or brown sugar, crushed walnuts, and a little corn oil halfway through, sauté until the date paste is in a ball, and then you can put it out and let it cool.
2. Make the dough portion again. Water oil skin part - 80g of medium gluten flour, 5g of sugar, 20g of vegetable oil (or lard), about 50g of water (according to the absorbency of flour).
Puff pastry part - 60g of medium gluten flour, 20g of vegetable oil (or lard), 2g of red yeast powder.
3. After the water and oil skin are reconciled, put it in the refrigerator for 20 minutes and relax.
4. Divide the water and oil skin into 20g parts, the puff pastry dough into 10g parts, the date paste filling into 15g parts, and do all of them.
5. Take a water and oil skin dough, roll it out, put in the puff pastry dough, wrap it up and make all the slack for 15 minutes.
6. Take a piece of dough and roll it out flat and roll it up from top to bottom.
7. Continue to flatten and roll up from top to bottom to make all the dough.
8. Fold the ends of the dough in half, press flattened and put in the date paste filling, and wrap it in the mouth.
9. Use the palm of your hand to flatten the dough in the shape of a pancake and cut 4 holes with a knife.
10. Pinch each knife edge with your hand to make the cake round. Press the knife print in the middle to make a flower bud shape.
11. To do all of them, I made a total of three styles and put them on the baking sheet.
12. Decorate the middle with some sesame seeds, or red marks.
13. Preheat the oven and heat up and down at 180 degrees celsius for about 25 minutes.
During the baking process, the color of the surface of the shortbread should be observed, and if the color is heavy, tin foil can be added.
Let cool naturally after baking.
Sweet and crispy, haha ~ open to eat ~ ~
Tips:1.Oven settings are for reference only
2. The filling can be changed to any one you like.