Step 1: Wash the seedless Xinjiang jujube, steam it in a cage for 20 minutes, and then break it with a stir-fry stick.
Step 2: Because there is no water in the jujube, the stirring will be slow, so be patient.
Step three, until all the dates are mashed. I like it a little grainy, so I can play it lightly. I didn't type very carefully.
Step 4: Pour the beaten jujube paste into the pot, stir-fry with butter and add some milk flavor.
Step five, as long as the butter melts, you don't have to fry it for a long time, because the jujube paste stirred by this method is very dry.
Step 6: Make your own rose sauce. Only use thick juice, not the sugar juice below, so as not to affect the hardness of jujube paste.
Step 7, add rose sauce into the jujube paste after cooling, so that the fragrance of the rose will not be lost due to evaporation.
Step 8: Mix evenly for later use.
Step 9, putting the invert syrup, the oil and the scooped water into a basin,
Step 10: Fully stir until completely mixed.
Step 1 1: add flour.
Step 12: Mix the dough and cover it with plastic wrap for over an hour.
Step 13: Divide the jujube paste into 50g and the dough into 15g.
Step 14: wrap it, shape it, put it in a baking tray, and spray water before entering the oven to prevent cracking.
Step 15, preheat the oven at 200 degrees for 5 minutes.
Step 16: oven baking.
Step 17, take out after baking for 5-7 minutes, and continue baking for 15 minutes, with egg liquid on the surface.
Step 18: Bake moon cakes with jujube paste, which is a very healthy filling.
Step 19: Recommend my new moon cake, pine nut corn, this year. I sent out a cookbook before the activity, and you can go and have a look if you like it.
Step 20, the orange lotus seed paste sent two days ago is also a delicious moon cake.