Ingredients: low flour190g, butter 90g, jujube paste 300g.
Accessories: 80g of egg liquid, 40g of powdered sugar, salt 1g, and appropriate amount of cooked sesame seeds.
1, butter softens at room temperature.
2. Add sugar powder and salt and stir until smooth.
3. Add the whole egg liquid several times (beat it until it is absorbed each time, and then add it next time).
4. Send the material to a smooth state again.
5. Sift in low-gluten flour.
6. Stir well to form dough and refrigerate for half an hour.
7. Divide the bean paste into 3 portions, and each portion is kneaded into 30cm long strips with plastic wrap for later use.
8. Fold the oiled paper into a rectangle of about 30cm×2 1cm, and put it into the refrigerated dough to flatten it.
9. Roll it into a rectangle of 30cm×2 1cm and cut it into three parts on average.
10. Take a piece of jujube paste and put it on a piece of dough.
1 1, the dough is rolled up from top to bottom and tightly sealed.
12, complete one round respectively.
13, brush the surface with egg liquid.
14, sprinkle some cooked sesame seeds.
15, and then cut into 2cm segments.
16, put in baking tray.
17, put in a preheated oven, and bake at 170℃ for about 20 minutes.
18, finished product