Qianlong's favorite dim sum turned out to be it! Nourishing but not tonic, soft and crispy

[Pine nut jujube paste hemp cake]

Crust ingredients (6 pieces): 60 grams of plain flour (raw), 60 grams of plain flour (cooked), 40 grams of lard or butter, 70 grams of maltose (I replaced it with syrup), about 20 grams of hot water, 2 grams of baking soda

Filling: 340 grams of jujube paste and 60 grams of pine nuts

Make:

1. Production of pine nut and jujube paste filling

1. Soak 80 grams of red beans for 8-12 hours, clean them, add 200 grams of water, and set the pressure for 30 minutes. This is the state in which it is cooked.

2. Prepare 200 grams of dates.

3. Remove the core and skin of the dates.

4. Puree the dates and boiled red beans in a food processor.

5. Pour the beaten puree into the wok. Note: I didn't put sugar here, because dates are so sweet. If you want to add sugar, add it from the refried beans to the pot.

6. Fry until semi-dry and add the butter. Continue to fry until the butter is completely incorporated into the bean paste.

7. When you want to use it, add 60 grams of pine nuts to the finished jujube paste bean paste filling and mix well to become a pine nut jujube paste filling.

Second, hemp cake making

1. Sift 60 grams of raw and cooked flour and 2 grams of baking soda.

Note: Bake the raw flour at 160 degrees for about 20-30 minutes until it is raw, which is cooked flour.

2. Add butter (preferably lard, vegetable oil is also acceptable) and mix well.

3. Add 70 grams of syrup and mix well (preferably maltose, I used syrup instead).

Add a small amount of hot water (I used 20 grams of hot water) and form a soft dough according to the situation and let loose for 10-30 minutes.

4. Divide the filling into 60 grams each, 6 servings; Divide the dough into 40 grams each, 6 portions.

5. Take a small dough, flatten it and place the filling in the middle.

6. With the tiger's mouth of both hands, slowly push up while turning, and finally wrap it up, and then gently rub it round.

7. Dip a little water, put it in a sesame bowl and wrap it with sesame seeds, then rub it and press it to become a flatbread.

8. Bake in the oven at 200 degrees for 5 minutes, reduce the oven temperature to 175 degrees and continue to bake for 15 minutes, turn over and bake for another 5-10 minutes until the soil is yellow (the hemp cake is not colored, and it will dry after baking for a long time).

Small Whispers:

1. Baking soda has a color-enhancing and fluffy effect.

2. The hemp cake is not colored, it can be earthy yellow, and it will dry after baking for a long time.

3. Freshly baked is a little dry, let it cool and put it in a sealed box for 1-2 days.

4. The traditional hemp cake filling has lard coated with white sugar, if you don't like to eat it, just like me.