White Crispy Jujube Cake

Taste: Sweet; Process: Baking; Time: Half an hour; Difficulty: Normal.

Detailed Steps for Making White Crispy Jujube Cake

Water-oil dough: Mix flour, sugar, whole egg liquid, lard, and water evenly to form a smooth and soft dough (the amount of water should be adjusted according to the water absorption of the flour, and the dough should be soft and not too dry).

Then make the oil dough. Mix flour and lard and knead until it forms a dough.

Put the two doughs in a fresh-keeping bag and let them rest for 30 minutes.

Take out the dough and roll it into a strip.

Divide the dough into 12-16 equal parts, the size is up to you.

Take a piece of rested water-oil dough, flatten it into a circle, and place the oil dough in the center of the water-oil dough.

Wrap it up and place the sealed side down.

Roll the dough into an oval shape.

Roll it up from top to bottom.

Repeat the process for all the dough.

Stand the rolled dough up and flatten it.

Roll it out again into an oval shape (this time it will be longer than the first time). Roll it up from top to bottom again.

Roll all 16 pieces of dough and let them rest for 15 minutes (remember to cover them with a damp cloth or plastic wrap).

Take a piece of rested dough, roll it into a circle (try to make the center thicker and the edges thinner), place a piece of jujube paste in the center, and wrap it up.

After wrapping it up, place the sealed side down, roll it into a round cake, print a pattern on it, or use chopsticks to make red dots, and then place it on a baking sheet.

Put it in a preheated 180-degree oven and bake for about 18-20 minutes.

Out of the oven.

Finished product.