Ingredients
Main ingredient: 250 grams of flour
Accessories: 20 jujubes (dry, large)
Seasoning: 125 grams of water, 1/4 teaspoon of yeast (dry)
Practice for Chrysanthemum Festival Jujube Cake
A. The process of making the Chrysanthemum Cake Dough and Fermentation:
1. Flour) 250 grams, in a clean, water-free and oil-free mixing bowl
2. 125 grams of lukewarm water, not higher than 35 degrees, into a small bowl, add 1/4 teaspoon of dry yeast, stirring well to make yeast water
3. Pour all the yeast water into the flour, so that the flour absorbs the yeast water and turns into wet wadding
5. Knead all the wadding together with your hands, and knead repeatedly to form a smooth dough
6. Cover the surface of the kneaded dough with a layer of plastic wrap, and leave it in a warm place to ferment
7. Until the dough is fermented to be twice as large as it was originally
8. Small holes in the dough, the dough does not rebound will not shrink
9. Hand pull the dough up, the inside of the honeycomb-shaped holes, the dough on the fermentation
Two, dried jujubes soaking process:
1. Preparation of the right amount of dried jujubes, wash the surface with water dust
2. Wash the jujubes in a deep bowl, add a sufficient amount of hot water did not exceed the surface of the jujubes, put aside to soak!
3. make dry jujube absorb water expansion, the water control dry standby
three, Chongyang flower cake production process:
1. fermented dough on the board, kneaded by hand repeatedly several times
2. kneaded to cut the dough, the surface of the dough is not a large dense type of air holes
3. kneaded the dough divided into 100 grams of three dough 4. Take one of the dough balls, press it with your hands and knead it several times on the board
5. Knead it until the surface of the dough ball is smooth, then roll it with your hands to form a round ball
6. Flatten the round ball with your hands and roll it with a rolling pin to form a round dough ball of a diameter
7.
8. Use the knife to gently press a knife mark on the center line perpendicular to the knife mark
9. Use the knife to cut down on the circumference edge of the round cake in lengths of 2 cm
10. Cut down on the circumference of the round cake at intervals of 5 mm in a circular motion to form a lace-encircled circle
11. Pinch the 3 cut lace edges in your hand and gently pinch the edges together. Pinch the edges of the 3 cut laces with your hand, and gently pinch the edges together
12. Form the petals shown in Figure 12
13. Arrange the soaked red dates, the center of the round cake is also placed a red date
16. Another take a dosage of dough, with the hands of the press on the board repeatedly kneaded several times, kneaded until the surface of the dosage of smooth, with the hands of the dosage rolled into a round ball, with the hands of the round ball dosage of flattened, and with a rolling pin to roll into the diameter of the circle of the pasty
17. Rolled out round pastry over the red dates on the surface of the
18. In the edge of the cake and the center of the evenly placed soaked red dates, the edge of the red dates and the first layer of red dates placed to form a mismatch
19. And then take a dosage of dough, with the hands of the press on the board repeatedly kneaded several times, kneaded until the surface of the dosage of dough smooth, with the hands of the dosage of dough rolled into a round ball, with the hands of the round ball dosage of dough pressed flat, and with a rolling pin rolled into the diameter of the round bread
20. rolled out round pastry covered with the second layer of red morning
21. take a small piece of dough, hand rolled into a thin strip
22. right and left hand respectively pinch the ends of the long strip of dough, rolled into a Ruyi roll
23. hand break two small dates meat, respectively, in the center of Ruyi rolls in the two
24. with the same method to do a well placed The two Ruyi rolls are placed on top of the third layer of pastry
26. Another small piece of dough is rolled into a long thin strip and folded back to the center to form a V shape
27. The finished V shape is placed underneath the Ruyi rolls