How to make beetroot, walnut and jujube cakes - Baking recipes

1
Add chopped osmanthus and walnuts to the jujube paste and stir-fry.
2
Let the fried osmanthus, walnut and jujube paste filling cool.
3
After kneading the pastry dough, cover it with plastic wrap and let it rise for an hour.
4
Knead the water-oil dough and cover it with plastic wrap for an hour.
5
Divide the water-oil skin evenly into 14 portions, each portion is 25g.
6
The pastry dough is also divided into 14 small portions, each portion is 15g.
7
Flatten the water-oil dough and put the pastry dough on top.
8
All wrapped.
9
Roll it into the shape of ox tongue.
10
Roll up from top to bottom.
11
When everything is done, cover with plastic wrap and rest for 10 minutes.
12
Starting from the first rolled piece, roll it out into a long strip.
13
Roll up from bottom to top.
14
Once everything is done, cover with plastic wrap and let rest for 10 minutes.
15
Cut in half.
16
Flattened.
17
Roll out into a small round piece that is thick in the middle and thin around the edges.
18
Put on the jujube paste filling.
19
Use your left and right hands to gently push the dough upwards to completely cover the filling.
20
It also comes in the shape of a shell, which is quite cute.
21
Place in baking pan.
22
Place in the preheated oven, middle layer, heat up and down to 175 degrees for about 20 minutes, observe the coloring halfway, and cover with tin foil in time.
23
Beautiful.
24
One more.