Making method of jujube flower cake

material

250g of common wheat flour (i.e. medium gluten flour) and proper amount of dried red dates.

Exercise:

1. Prepare 250g of common wheat flour (that is, medium gluten flour) and put it in a clean, water-free and oil-free basin.

2. Pour 125g warm water not higher than 35 degrees into a small bowl, add 1/4 teaspoons of dry yeast, and stir evenly to make yeast water.

3. Add the adjusted yeast moisture to the flour several times.

4. Every time you add yeast water, stir the flour and yeast water evenly with chopsticks until all the yeast water is poured into the flour, so that the flour can absorb the yeast water and become wet flour floc.

5. Knead all the flour together by hand and knead it repeatedly into dough with smooth surface.

6. Cover the kneaded dough with plastic wrap and put it in a warm place for fermentation.

7. Until the dough is fermented to twice its original size.

8. Poke a small hole in the dough with your hand, and the dough will not rebound or shrink.

9. Pull up the dough by hand. There are honeycomb holes in it, and the dough will ferment.

Foaming technology of dried jujube;

1. Prepare a proper amount of dried red dates and wash the surface dust with clear water.

2. Put the washed red dates into a deep bowl, add enough hot water, and soak them for later use.

3. Make the dried red dates absorb water and swell, and control the water to dry for later use.

The production process of Chongyang flower cake;

1. Put the fermented dough on the chopping board and knead it repeatedly by hand.

2. Knead until the dough is cut, and there are no large and dense pores on the surface of the dough.

3. The kneaded dough is divided into three pieces, weighing100g.

4. Take one of the dough and rub it repeatedly on the chopping board by hand.

5. Knead until the dough surface is smooth, and roll the dough into a ball shape by hand.

6. flatten the spherical dough by hand and roll it into a round cake with a rolling pin.

7. Gently press a knife mark on the center line of the round cake with a knife.

8. Then gently press a knife mark on the center line perpendicular to the knife mark.

9. Cut off the round edge of the round cake by 2 cm with a knife.

10. Cut the round cake every 5 mm in sequence along the circumference to form a round cake surrounded by lace.

1 1. Hold the three cut lace edges by hand and gently hold the edge parts.

12. Form petals as shown in figure 12.

13. Take every three laces as a petal in turn and pinch them down along the circumferential lace to form a round cake surrounded by countless petals.

14. Dip your finger in a little cold water and pat it gently on the bread.

15. Put soaked red dates on every other petal, and put a red date in the center of the round cake.

16. Take another dough, knead it repeatedly on the chopping board by hand until the dough surface is smooth, roll it into a ball by hand, flatten it by hand, and roll it into a round cake with a rolling pin.

17. The rolled round cake covers the surface of red dates.

18. Put the soaked red dates evenly on the edge and center of the bread, and the red dates placed on the edge are not in the same position as the red dates placed on the first layer.

19. Take another dough, knead it repeatedly on the chopping board by hand until the dough surface is smooth, roll it into a ball by hand, flatten it by hand, and roll it into a round cake with a rolling pin.

20. The rolled round cakes are covered on the second floor in the morning.

2 1. Take a small piece of dough and knead it into thin strips by hand.

22. Hold the two ends of the long noodles with your right hand and roll them into wishful rolls.

23. Break two small red dates by hand and put them in the two centers of Ruyi Roll.

24. Make another wishful roll with jujube pulp in the same way.

25. Put the two rolls on the third layer of cake.

26. Take another small piece of dough and knead it into a slender strip and fold it back to the middle to form a V-shape.

27. the prepared v-shaped surface is placed under the ruyi roll.