In the north, red dates are indispensable when purchasing New Year goods every year, and red dates symbolize red fire and sweetness. Red dates can not only be eaten raw, but also boiled porridge and stewed soup. Most parts of the north like to use red dates to steam jujube flower steamed buns, to symbolize the good days of red fire and prosperity, eat a mouthful of red date buns, a year is happy and sweet.
In addition to steaming jujube flowers and boiling porridge, there is also a more delicious way to eat dates, that is, to make dates into date paste filling.
Date paste filling and date paste are not the same, date paste only need to cook the red dates, pressed into a puree can be, and date paste filling also needs to be fried. The date paste filling is drier and more suitable for making various snacks, and the jujube aroma is more intense and the taste is sweeter. Whether it is a mid-autumn moon cake or a Su-style dim sum, it is indispensable to its existence, which makes the dim sum no longer ordinary and has a richer taste.
People seem to be more interested in the pastry of the pastry, not only like the layers of crispy taste, but also prefer the soft glutinous sweet filling, one bite down, the crispy skin wrapped in the sweet filling, full of sweet, people can't help but take another bite.
This crisp and sweet delicacy is the date paste that people are fascinated by...
Date paste has always been a classic and sought-after snack in dessert shops. The pursuit of puff pastry roots, belongs to the Chinese dim sum, flowing out of the ancient court, it was a pastry in the imperial palace in ancient times, it is said that Empress Dowager Cixi especially loved to eat it, and it is more popular in the folk, some of the long-established pastry in Beijing and Shanghai has been passed down to this day.
Although this kind of dim sum can be bought everywhere outside, it always feels that the taste is not right, and the date paste does not have a strong red date fragrance. It is said that jujube puree must be made by itself in order to exert the nutrition of jujube, and the content of commercially available dates is really not guaranteed.
During the epidemic, you can't go out, so instead of staying at home and growing mushrooms, you should try to make date paste by yourself. The ingredients are very homely, the preparation is very simple, boil a boil, stir-fry, wrap a bag, bake a roast, crispy and sweet date paste crisp is ready.
Freshly baked date paste crisp, the outer skin is very crisp, a light touch, can be crushed to the ground, the inside is soft and sweet date paste filling, emitting a strong red date fragrance, giving you the double temptation of vision and taste~
There are two ways to make date paste: large and small puff pastries. Today's traditional dish date paste, I used the method of large bun puff pastry, the production is more simple and fast, and the layers are relatively rich. The jujube paste filling is fried by itself, the ingredients are more sufficient, the taste is more pure, and the puff pastry is made of pure vegetable oil, which is more healthy, and the elderly and children can eat it with confidence.
Wrapped in puff pastry, the date paste is baked to give off a strong aroma of red dates, and as soon as it comes out of the oven, it is immediately the perfect choice for drama snacks. If you also love to eat date paste, then do it!
<h1 class= "pgc-h-arrow-right" > traditional dish date paste shortbread - how to make it</h1>
Formulation dosage
Oil skin: 160 g of medium gluten flour, 40 g of corn oil, 75 g of water, 1 g of salt
Puff pastry: 120 g of low gluten flour, 50 g of corn oil
Date paste filling: 500 grams of red dates, 80 grams of corn oil, 100 grams of maltose, 1000 ml of water.
Production steps
1, prepare 500 grams of red dates, to carefully check clearly, there can be no bad dates, affecting the taste of the finished product, red dates with water to wash clean.
2, the washed red dates are pitted, and the date meat is cut off with scissors, and the kernel can be easily removed.
* Remember not to cut to the kernel, the core is relatively hard, one will hurt the blade of the scissors, and the other is to damage the blade of the wall breaker when whipping*
3. Pour the date meat into a small pot.
4. Pour another 1000 ml of water.
* The amount of water is twice that of the dates, so that the boiled jujube water can be poured into the wall breaker along with the dates and beaten directly into a paste, this amount is my experiment, just right *
5, after bringing the water to a boil on high heat, turn the heat to low and slowly boil for about 25 minutes, cook until the red dates can be lightly broken with chopsticks.
6, pour the boiled dates together with the water of the boiled dates into the wall breaker, press the "Start" button, and whisk into a delicate jujube paste. If you feel that it is not very good, you can add a little water, not too much yo, otherwise it will prolong the time of frying.
7. Pour the red date paste into the strainer and filter it.
* Since the dates are not peeled, there are still a lot of red date skins in the date paste, I filter it, so that the finished product can be more delicate. If you don't mind, you can also use no filtering, in fact, the taste of the finished product is not much different*
8, Pour the filtered red date paste into a non-stick pan.
*Be sure to use a non-stick pan, otherwise you will be stuck to the date paste sticky pan to doubt life*
9, stir-fry the date paste until the water is almost dry, pour in half of the corn oil, continue to stir-fry until the oil is all integrated into the date paste, and then pour in the remaining corn oil, continue to stir-fry.
10, Continue to stir-fry until the oil is almost absorbed, pour in 100 grams of maltose and continue stir-frying.
11, stir-fry until the filling is not sticky pan is the time to fry the date paste filling, then you can put the date paste filling into the container, cover the filling with plastic wrap, let it cool.
12, the date paste filling cooling time is relatively long, take advantage of this gap, let's make the crust. Make the oil crust first: pour the gluten flour into a small basin, add salt and oil, then pour in the water, stir with chopsticks to form a flocculent, then knead it into a smooth dough by hand, cover with plastic wrap and relax for more than 30 minutes.
13. Make puff pastry: Pour the low gluten flour into a small pot, then pour in the corn oil and knead into a homogeneous dough. The puff pastry should also be covered with plastic wrap and loosened for 30 minutes like the puff pastry.
14, after the relaxation of the oil skin, with a hand to pull a little, it is easy to pull out the film, so that the dough pulled out of the film, toughness and ductility are very good, rolling out is not easy to break the crisp.
15, roll out the oil skin, do not roll too much, can wrap the puff pastry just fine. Put the puff pastry on the oil skin, gently press it, wrap the oil crisp with the oil skin, and the seal must be tightened to prevent the puff pastry from being exposed when rolled out.
16. Roll out the dough wrapped in puff pastry into rectangles, roll them up from one end, and gently knead them.
*Pay attention not to too much effort when rubbing long, slowly with the toughness of the dough, too eager to stretch it, and then lead to cracked oil crust, puff pastry leaks *
17, then knead the long dough into small pieces. From the cut noodles, it can be clearly seen that the inside is layered with tissue, so that the skin will be crispy after baking, and the taste will be particularly crispy. Continue to cover with plastic wrap and relax for 10 minutes.
18, when the dough skin is relaxed, the date mud filling is basically cooled, we can look at the date mud filling, its ductility is very good, a light pull can be stretched, and it is not easy to break, which shows that our date mud filling is very successful, soft and hard just right. Roll the date paste into small balls of 35-40 grams and knead them into rounds.
19, take a piece of noodles, cut the noodles upwards, directly flattened by hand, and then rolled into a round piece, put into the hand, and then put in a date paste filling, drag the dough with the right hand, slowly tighten the tiger mouth of the left hand, wrap the date mud filling inside, and pinch a little tightly at the seal to prevent the date mud filling from spilling out when baking. This is the raw embryo of the date paste.
20: Place the date paste crispy raw embryo facing down in your hand, gently flatten it and place it on a baking sheet.
* It is recommended to lay oil paper in the baking tray to prevent sticking to the bottom when baking, if it is a non-stick baking sheet, you can not use the oil paper, the oil paper only plays an anti-stick role *
21. Brush the surface of the crust with whole egg mixture and sprinkle a little white sesame seeds.
* Like the skin color is particularly bright, you can brush the egg yolk liquid, baked out of the color will be more beautiful, white sesame just plays a role in embellishment, no white sesame can not be put *
22, the oven is preheated at 180 degrees, after ten minutes, put in the baking dish, heat up and down at 170 degrees, bake for 30 minutes, the skin is slightly colored and ready to bake. This date paste is a thin-skinned, large filling that is easy to bake and doesn't take long to bake.
23, after baking the date paste shortbread, place on the drying net to cool. The freshly baked date paste puff pastry skin is too hot, easy to fall off the slag, and the date paste filling is too hot, so it is recommended to eat it after cooling.
24, after the cooling of the date paste crisp can be enjoyed, layers of crispy skin, bite a bite to break off a slag, the inside is sweet and rich jujube mud filling, jujube aroma is rich, sweet taste, guaranteed that you will love it when you eat a bite.
25, just look at the picture is not a feeling? Then break open one, thin skin, layers of crisp, the inside full of date paste filling emits a thick red date fragrance, just smell has been deeply attracted, hurry up to taste one ~
<h1 class="pgc-h-arrow-right" > traditional food date paste shortbread - technical summary</h1>
1, the selection and treatment of red dates
Red dates try to choose a large head, so that the meat is thicker, the core is smaller, and the pitting is more labor-saving. If you don't have to worry, you can also remove the skin of the red dates, so that there is no need to filter. In fact, I think a little bit of jujube skin does not affect the quality of the finished product, first crushed and then filtered, the resulting jujube paste is already very delicate.
2, Why must you choose a non-stick pan?
Whether it is fried bean paste filling or date paste filling, you must choose a non-stick pan, if it is an iron pot that uses home cooking, then it will stick to the bottom in the process of stir-frying, and in the process of continuous stir-frying, it may also shovel down some oil or impurities on the pot, and the taste of jujube mud filling may be contaminated. Therefore, the stir-fried filling will generally choose a non-stick pan, which has a smooth surface and no oil and impurities, so that the fried filling tastes more pure.
3. Can you use sugar instead of maltose when frying the filling?
Yes, sugar plays a role in flavoring and preservative. So why do I use maltose instead of white sugar or brown sugar? Because maltose is more viscous, sweet, and has a special fragrance, it is not as sweet as white sugar, and it is not as heavy as brown sugar, so I prefer to use maltose. But if there is no maltose at home, you can also use brown sugar or white sugar, and you can reduce the amount. Of course, because the dates themselves have a sweet taste, they can also be unsweetened, which is a choice that completely depends on their own taste.
4, can you use lard to make oil crust and puff pastry?
Yes, I will choose to use corn oil to make the oil crust and puff pastry, which has a lighter taste and does not affect the sweetness of the date paste. There is also the cholesterol of animal oils and fats is relatively high, and it is not recommended to eat more for the elderly at home. But there is no denying that pork will make the date paste crispy layer more obvious and the effect will be better.
5, the moisture in the date paste must be fried dry, which can extend the shelf life and make dim sum more convenient. However, since the fried filling does not have any preservatives, it is better to use it as soon as possible. If you really do too much, put it in the refrigerator for freezing, use it before taking it out of the refrigerator to thaw, and then use it again.
epilogue:
This year is a year of special significance, everyone is at home, can not go out to play, can not go out to visit relatives, but even so, we have to spend it sweetly. Make desserts with your heart, use the sweetness of desserts to drive away the sorrows of life, even if you stay at home, you will not live up to the good times.
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