Recipe: [made pineapple jujube cake] Suzhou traditional name

Home Cooking Recipe: [made pineapple jujube cake] Suzhou traditional name

Notes:

A friend: "I often hear about your specialties in Suzhou, what is the grass mud cake?" Rabbit: . . . . . _(:з"∠)_ mentioned jujube cake, almost few people in old Suzhou did not like it. Whether you are tasting at home or giving gifts to relatives and friends, it is very popular. Although I didn't like to eat all kinds of cakes and brains since I was a child, I still have a strong interest in DIY players. Especially like the pine nuts jujube cake, this kind of rabbit is a handful of snacks that I loved. I thought about whether I could make it myself a long time ago. After searching online, I feel that I have done this very little, and I have not found a suitable prescription. To this end, I bought a few books to try to figure out the numbers. Since last fall, after two trials (mainly collecting too much material for each experiment is very time-consuming and laborious), it is basically similar to modify and perfect the current recipe. The only downside may be the skill of the craft. 201306------------------------------------------------- ----------------- Skin material: 320 grams of medium-gluten flour, 320 grams of cooked powder (microwave heating), 380 grams of sugar (water mash / maltose), 70 grams of lard, 20 grams of baking soda, 95 grams of water, 30 grams of high-gluten flour (for anti-stick powder), 350 grams of white sesame filling material: 750 grams of black jujube, 750 grams of bean paste, 70 grams of pine nuts, 30 grams of rose sauce, sugar Lard 140 grams of required tools: oven, kitchen scales, microwave oven, powder sieve, scraper, cling film, rolling pin, baking paper (non-stick cloth / oil paper / tin foil) number of finished products: 10 (long Emperor 25B oven 3 Amount of lard and sugar lard practices: https://www.xiachufang.com/recipe/102318707/

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare materials.rAll materials are available in large supermarkets and online.rSome materials are recommended to be made in advance.

    Prepare materials.rAll materials are available in large supermarkets and online.rSome materials are recommended to be made in advance.

  2. Home Cooking Recipe: 750 grams of black jujube, 750 grams of red bean paste, fully mixed with 30 grams of rose sauce.r(The ratio of black jujube to bean paste is 1:1. It is recommended to make it yourself, because the market will be too sweet, and the texture is not easy to pack.)

    750 grams of black jujube, 750 grams of red bean paste, fully mixed with 30 grams of rose sauce.r(The ratio of black jujube to bean paste is 1:1. It is recommended to make it yourself, because the market will be too sweet, and the texture is not easy to pack.)

  3. Home Cooking Recipe: 320 grams of medium powder is placed in the microwave oven, and 700W is heated for 2 minutes.

    320 grams of medium powder is placed in the microwave oven, and 700W is heated for 2 minutes.

  4. Home Cooking Recipe: 320 grams of medium powder and 320 grams of cooked medium powder and 12 grams of baking soda are mixed into a large bowl.r(cooked powder is easy to agglomerate, need to be patiently screened)

    320 grams of medium powder and 320 grams of cooked medium powder and 12 grams of baking soda are mixed into a large bowl.r(cooked powder is easy to agglomerate, need to be patiently screened)

  5. Home Cooking Recipe: Dig the sieved powder in the middle, pour 380 grams of sugar, 70 grams of lard

    Dig the sieved powder in the middle, pour 380 grams of sugar, 70 grams of lard

  6. Home Cooking Recipe: While mixing with a spatula, add 95 grams of water slowly.

    While mixing with a spatula, add 95 grams of water slowly.

  7. Home Cooking Recipe: After mixing without dry powder, hand rub into a group.rCover the cling film and let it sit for 1 hour.

    After mixing without dry powder, hand rub into a group.rCover the cling film and let it sit for 1 hour.

  8. Home Cooking Recipe: Jujube fillings are divided into ten equal parts, each about 153 grams. 70 g of pine nuts and 140 g of sugar lard were placed separately and then kneaded into small balls. Each is about 174 grams or so.

    Jujube fillings are divided into ten equal parts, each about 153 grams. 70 g of pine nuts and 140 g of sugar lard were placed separately and then kneaded into small balls. Each is about 174 grams or so.

  9. Home Cooking Recipe: The loose dough is soft and smooth and does not touch your hands.rDivide it into ten spheres of about 117 grams each.

    The loose dough is soft and smooth and does not touch your hands.rDivide it into ten spheres of about 117 grams each.

  10. Home Cooking Recipe: Spread a little high-gluten powder on the chopping board and the pin.rFill the stuffings one by one with leather.rSprinkle a little high-gluten powder on the skin to prevent sticking, and gently press the flat into a cake.rPick up and roll the side on the table two turns to make the side more three-dimensional smooth.

    Spread a little high-gluten powder on the chopping board and the pin.rFill the stuffings one by one with leather.rSprinkle a little high-gluten powder on the skin to prevent sticking, and gently press the flat into a cake.rPick up and roll the side on the table two turns to make the side more three-dimensional smooth.

  11. Home Cooking Recipe: Brush a thin layer of cold water on the side (except the amount) and roll it with white sesame.rThen the cold side of the cake is also brushed with cold water, so that both sides are stained with sesame seeds, try not to leave white.

    Brush a thin layer of cold water on the side (except the amount) and roll it with white sesame.rThen the cold side of the cake is also brushed with cold water, so that both sides are stained with sesame seeds, try not to leave white.

  12. Home Cooking Recipe: Place it on a baking sheet with baking paper.rPut it into the middle layer of the preheated oven and bake it at 180 degrees for 25-35 minutes. The cake color is yellowish.

    Place it on a baking sheet with baking paper.rPut it into the middle layer of the preheated oven and bake it at 180 degrees for 25-35 minutes. The cake color is yellowish.

  13. Home Cooking Recipe: Just baked out of the furnace skin is slightly brittle, it becomes a bit hard after a little cooling. Put it on for two or three days, and it will be very similar to the market when it is slowly softened.

    Just baked out of the furnace skin is slightly brittle, it becomes a bit hard after a little cooling. Put it on for two or three days, and it will be very similar to the market when it is slowly softened.

  14. Home Cooking Recipe: Jujube and bean paste are all provided by relatives. Sugar lard and lard are homemade, including rose sauce, which is made by grandmother.rIn May, 21 red roses were opened in the yard, which were picked up with sugar and the finished product was only enough for one bottle bottom. But the scent and color are very pure and natural, with 100% rose sauce. The production process did not shoot, wait until next year.

    Jujube and bean paste are all provided by relatives. Sugar lard and lard are homemade, including rose sauce, which is made by grandmother.rIn May, 21 red roses were opened in the yard, which were picked up with sugar and the finished product was only enough for one bottle bottom. But the scent and color are very pure and natural, with 100% rose sauce. The production process did not shoot, wait until next year.

  15. Home Cooking Recipe: If you do it again, consider fine-tuning the ratio of sugar to lard to make the cake more crisp. In addition, because of the high water content in the home, we use transparent maltose. Later, consider whether to compare with golden maltose to see if it will be different.

    If you do it again, consider fine-tuning the ratio of sugar to lard to make the cake more crisp. In addition, because of the high water content in the home, we use transparent maltose. Later, consider whether to compare with golden maltose to see if it will be different.

Tips:

The ratio of skin to stuffing in the 100-year-old dry food is 2:8. The thinner the skin, the softer the mouthfeel, and vice versa. This side uses the skin 4: stuffing 6, although the skin is a little thicker, but it will be easier to pack some, after all, the craft is not professional enough. In addition, because there is no spectrum, it is a bit big, you can halve each head. Namely: 58 grams of dough each. Jujube 76 grams + 4 grams of pine nuts + 7 grams of sugar lard, smashed into about 84 grams of stuffing balls.


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