Exclusive Beetroot Walnut Date Paste Pastry

Add osmanthus and crushed walnuts into the jujube paste and stir-fry.

Let the fried osmanthus walnut jujube paste filling cool.

After kneading the laminated dough, cover it with plastic wrap and let it rest for one hour.

After kneading the dough for oily and wet skin, cover it with plastic wrap and let it rest for an hour.

The combination skin is evenly divided into 14 portions, each weighing 25g.

The flaky dough is also divided into 14 small portions, each weighing 15g.

Flatten the water-oil dough and place the flaky dough on top.

Pack everything well.

Roll it out into the shape of a ox tongue.

Roll up from top to bottom.

After everything is done, cover with plastic wrap and let it rest for 10 minutes.

Start with the first rolled one and roll it into a long strip.

Roll up from the bottom.

After everything is done, cover with plastic wrap again and let it rest for 10 minutes.

Cut in half.

Flatten.

Roll it into a small round piece that is thicker in the middle and thinner at the edges.

Place the jujube paste filling on top.

Coordinate both hands, use the space between your thumb and index finger to gently push the dough upwards, and completely wrap the filling.

It also comes in a shell shape, pretty cute.

Put it on the baking tray.

Place it in the preheated oven, middle rack, 175°C with top and bottom heat, for about 20 minutes. Check the browning partway through and cover with foil if necessary.

Very beautiful.

One more.