How to make jujube rolls?
1. According to the general bread making method, the dough materials are kneaded into a ball, kneaded to the expansion stage where the film can be pulled out, covered with fresh-keeping film or wet cloth, and fermented for the first time at room temperature. Ferment the dough to 2.5 times of its size (about 1 hour at 28 ℃), press out the air with your hands (or knead it vigorously for several times until the gas in the dough is discharged). Divide the dough into 4 parts, knead them into circles, and put them at room temperature for 15 minutes of intermediate fermentation. Click here for detailed steps of kneading and fermentation.
2. Divide the stuffing into 4 parts. The dough fermented in the middle is pressed into a flat circle, and a portion of date paste is put in the middle, and wrapped.
3. Put the wrapped dough face down and roll it on the chopping board with a rolling pin to form an oval shape.
4. Use a knife to draw the oblique knife pattern on the long ellipse as shown in the figure. It can be cut to the stuffing of jujube paste without completely cutting through.
5. Turn the dough upside down and roll it up along the long side.
6. Wrap the dough into a circle. The connection between the head and the tail should be pinched tightly.
7. Put the shaped dough on the baking tray, and ferment the dough for the second time (the best fermentation environment: temperature 35-38c, humidity 85%, about 40 minutes) (how to create the temperature and humidity of dough fermentation? Click here to see).
8. Until the dough is twice the size. For the fermented dough, brush a layer of whole egg liquid on the surface, put it into the preheated oven at 175 ℃, bake for about 15 minutes until the surface is golden.