Beijing Date Pastry
Crispy pastry filled with sweet date paste, a traditional Beijing snack with rich jujube flavor, each bite is unforgettable.
Ingredients
7 items- all-purpose flour (for dough) 200 g
- lard (for dough) 60 g
- warm water (for dough) 80 ml
- all-purpose flour (for shortening) 150 g
- lard (for shortening) 75 g
- date paste filling 300 g
- red food coloring or red yeast powder a pinch
Nutrition
Steps （7 steps）
Mix 200 g flour, 60 g lard, and 80 ml warm water to form a smooth dough. Cover with plastic wrap and rest for 30 minutes.
Combine 150 g flour and 75 g lard to form a paste, then divide into 12 equal portions.
Divide the dough into 12 pieces. Flatten each, wrap with one shortening portion, seal tightly, roll into oval, and roll up. Rest for 15 minutes.
Roll out each roll again, roll up, rest for 15 minutes. Press the middle, then roll into a round wrapper about 8 cm in diameter.
Wrap 25 g date paste in the wrapper, seal the opening, flatten into a disc, and dot the center with red coloring using a chopstick.
Preheat oven to 180°C. Place pastries on middle rack and bake for 25-30 minutes until golden and crispy.
Remove to a wire rack to cool completely for crispiest texture.
Tips
Ensure the wrap is tight when sealing the shortening to avoid leakage; cover with plastic wrap during resting to prevent drying; adjust baking time according to your oven.
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