By admin 
Will you be like me
Never got the teacher’s little red flower
Will you be like me
I also want to pin it proudly to my chest
Today, I want to give you growing up
Send a flower Little red flowers
To reward you, Single-handedly against this cold world
Reward you, treat the time that is about to pass gently
Reward you, cherish every little red flower that life gives you
STEPS cooking STEPS
1. The egg yolk liquid can be replaced with 30 g of whole egg liquid, and the stamen part will not be particularly yellow;
2. In the step of adding low powder, you can add 10 g almond powder and 10 g milk powder to make the biscuits taste better;
3. If you mind using pigment, red pigment can be replaced by red yeast rice powder and red velvet liquid, and the color will be the selected pigment color;
4. In the process of rubbing small dumplings, if the amount is large and the time is long, the rubbed small dumplings can be covered with plastic wrap to keep moisture.
5. During the baking process, you can adjust the temperature according to the temper of your own oven, plus or minus 10 degrees up and down. In the last 5 minutes, you can look at the color of biscuits on the edge of the oven. If the color is quick, you can adjust the temperature or cover it with tin foil.
Has anyone else never eaten jujube paste cake? Chinese dim sum is addictive in one bite!
Shanghai Traditional Special Dim Sum
Jujube paste crisp is worthy of this responsibility
STEPS cooking STEPS
1. Make pastry. Add 60 grams of low gluten flour and 20 grams of lard to a bowl.
2. Mix evenly and knead into a ball.
3. Wrap in plastic wrap and refrigerate to relax.
4. Make oily skin. Add 95 grams of medium gluten flour, 25 grams of lard and 40 grams of hot water above 70 degrees to the bowl.
5. Quickly stir evenly. Knead into a smooth dough.
6. Wrap plastic wrap to keep moisturizing. It can be opened directly without refrigeration and relaxation. (When the oil skin is made, the pastry can also be brought from the refrigerator to open it together)
7. Divide the oily skin and the pastry into 8 parts each, (20 grams of oily skin and 10 grams of pastry) and round them
8. Roll out the oily skin, Gently roll into a round shape several times.
9. Wrap a pastry with an oily skin, close it and pinch it tightly.
10. Combine oily skin and pastry. Take a dough and squish it flat. Roll out in the middle to the sides. It is in the shape of a beef tongue. Roll it up from bottom to top.
11. Flatten the roll, roll it out, and roll it up again from bottom to top. Relax for 10 minutes.
12. Click the middle , fold the two sides and flatten them.
13. Roll it into a flatbread, Wrap in jujube paste stuffing (30 grams each)
14. Close and pinch tightly. In turn, shape, close down, and roll into a cake shape.
15. Cut out equal amounts of small petals, Twist each petal in one direction again.
16. Point egg yolk liquid in the middle of the petals. Sprinkle with black sesame
17. P 40 oven at 160 degrees, bake for 20 minutes.
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