Jujube Flatbread

Jujube Flatbread

　　Technique: Pan-frying method

　　Ingredients for Jujube Flatbread: 2000g flour, 150g old fermented dough, 1750g jujubes, 150g white sugar, 50g each of rose petals, maltose, and sesame seeds, 25g red and green candied strips, and an appropriate amount of edible alkali.

　　Characteristics: Crispy and fragrant on the outside, soft and sweet on the inside, delicious and tasty.

　　Preparation Method:

　　1. Dissolve the old fermented dough in water and pour it into a basin. Add the flour, mix with water to form a dough lump (use 150–200g water for every 500g flour), let it rest slightly, then add an appropriate amount of alkaline water. Knead in some dry flour until smooth.

　　2. Wash the jujubes, boil them, then remove and let cool. Divide the dough into three portions. Roll one portion into a round sheet and arrange the jujubes upright and evenly on top. Roll another portion into a round sheet, cut it into strips, and wrap a row of jujubes with each strip, pressing the strip closely around the jujubes to secure their position and separate them from the next row, while also sprinkling in rose petals. After arranging all the jujubes, roll the remaining dough into a round sheet slightly larger than the base layer, cover the jujubes with it, seal the edges, and form the “Jujube Flatbread.”

　　3. Place the Jujube Flatbread in a flat pan and pan-fry over low heat for a short while. Sprinkle a little water on the surface, press sesame seeds onto it, then flip and pan-fry the other side. Once the pattern is evenly formed, flip again and place a ring spacer underneath. Continue pan-frying for about 30 minutes until it turns persimmon yellow and is fully cooked. Remove the pan from the heat, brush with syrup, and sprinkle with white sugar, red and green candied strips. Slice into rectangles before serving.

　　Key Points for Preparation:

　　1. The dough must be kneaded evenly and rested until smooth and elastic.

　　2. Do not use too high heat when pan-frying to avoid burning.