純素月餅｜棗泥酥｜手作點心｜小包酥Vegan Jujube Pastries｜Flaky & Sweet Vegan Mooncake Alternative｜Step-by-Step Guide

Описание: 這次和大家分享一款中秋純素點心——【手作棗泥酥】✨
層層分明的水油皮與油酥，搭配細膩的棗泥餡，入口鬆酥帶甜香。
它不僅是月餅的純素替代，也是日常生活裡的溫暖小點心。

📌 延伸食譜：
🌟 棗泥餡做法 👉    • 【純淨素食】無糖棗泥｜小美料理機版本｜甜而不膩的健康餡料Sugar-Free Juj...  
🌟 純素月餅｜彩虹誕黃酥 👉    • 【純素誕黃酥】高顏值｜超美味｜酥掉渣｜椰油VS米油｜香甜紫薯餡！中秋節甜點Vegan...  
🌟 純素甜品系列播放清單 👉    • 純素甜品｜Vegan Desserts  

如果你也喜歡這份家的味道，歡迎一起動手製作並分享給朋友💛
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English
Today I’m sharing a vegan pastry for the Mid-Autumn Festival — Homemade Jujube Pastries ✨
With perfectly layered dough and sweet red date filling, these flaky pastries are not only a vegan alternative to mooncakes, but also a warm everyday treat.

📌 Related Recipes:
🌟 Red Date Paste Recipe 👉    • 【純淨素食】無糖棗泥｜小美料理機版本｜甜而不膩的健康餡料Sugar-Free Juj...  
🌟 Vegan Mooncake｜Rainbow Yolk Pastry 👉    • 【純素誕黃酥】高顏值｜超美味｜酥掉渣｜椰油VS米油｜香甜紫薯餡！中秋節甜點Vegan...  
🌟 Vegan Desserts Playlist 👉    • 純素甜品｜Vegan Desserts  

If you love this taste of home, try making it and share with friends 💛
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【純素棗泥酥】
Vegan Jujube Paste Pastry Puffs
(60克 / 22個) (22 pieces, 60g each)

材料 Ingredients:
水油皮 Water-Oil Dough:
中筋麵粉 All-purpose flour: 200g
砂糖 Sugar: 50g
玄米油 Rice bran oil: 80g
甜菜根汁 Beetroot juice: 70g
油酥 Oil-Flour Dough (請選擇一種 Please choose one):
【玄米油酥 Rice Bran Oil Dough】
低筋/中筋麵粉 Cake flour / All-purpose flour: 200g
玄米油 Rice bran oil: 90g
【椰油油酥 Coconut Oil Dough】
低筋/中筋麵粉 Cake flour / All-purpose flour: 200g
椰油 Coconut oil: 97g
內餡與裝飾 Filling & Decoration:
枣泥馅 Jujube Paste: 约550g
楓糖漿 Maple syrup: 適量
白芝麻 White sesame seeds: 適量

製作步驟 Instructions:
一、水油皮製作 Water-Oil Dough:
1. 將中筋麵粉過篩，加入砂糖、玄米油和甜菜根汁。Sift the all-purpose flour. Add sugar, rice bran oil, and beetroot juice.
2. 用手揉成無乾粉的麵團，靜置鬆弛30分鐘。接著再揉約10分鐘，成為光滑不粘手的麵團。Mix by hand until no dry flour remains. Let it rest for 30 minutes. Then knead for about 10 minutes until smooth and non-sticky.
3. （機器揉麵可選 Optional Machine Kneading):
o 美善品/Thermomix: 分2-3次，總共揉麵12分鐘（分次防止機器過熱）。Knead for 12 minutes total in 2-3 intervals (to prevent overheating).
o 桌上型攪拌機/Stand Mixer: 使用中速攪拌至麵團表面光滑，能撐開非常薄的膜（約8成筋度），需時約10分鐘。Knead at medium speed until the dough is smooth and can stretch into a very thin membrane (about 80% gluten development), about 10 minutes.
4. 用保鮮膜包裹麵團，鬆弛30-60分鐘。隨後分割成22等份，每份約18克。將小麵團向下折疊揉圓，用保鮮膜蓋好靜置備用。Wrap the dough in plastic wrap and rest for 30-60 minutes. Then divide into 22 portions (about 18g each). Fold and round each portion, cover with plastic wrap, and set aside.
二、油酥製作 Oil-Flour Dough:
1. 將選擇的油酥材料全部混合，均勻揉成團。Mix the chosen oil-dough ingredients until a smooth dough forms.
2. 分割成22等份，每份約13克，搓成小圓球。Divide into 22 portions (about 13g each) and roll into balls.
三、小包酥製作 Layering the Dough (Small Wrap Method):
1. 取一份水油皮，擀成圓形，包入一份油酥，收口捏緊。Flatten a portion of water-oil dough into a round disc. Wrap an oil-flour dough ball inside and seal tightly.
2. 從麵團中間開始，向上和下輕輕擀開，成長橢圓形（牛舌狀）。Gently roll the dough from the center upwards and downwards into an oval shape (tongue-shaped).
3. 將麵皮輕輕捲起，蓋上保鮮膜鬆弛。Roll it up gently. Cover all rolls with plastic wrap to rest.
4. 從第一個捲好的麵團開始，收口朝上壓扁，再次擀成長條狀，然後捲起。全部完成後蓋上保鮮膜。Starting from the first roll, place it with the seam side up, flatten, and roll out into a long strip again. Roll it up once more. Cover all with plastic wrap after finishing.
四、 組裝與整形 Assembling and Shaping:
1. 用手指在捲好的麵團中間壓一下，將兩端向中間聚攏捏合，壓扁後擀成圓形餅皮。Press the center of the roll with your finger, then pinch both ends towards the center. Flatten it and roll out into a round wrapper.
2. 包入約25克的棗泥餡，將收口處仔細捏緊。Wrap in about 25g of Jujube Paste，paste and ensure the seal is tight.
3. 將包好的生胚倒扣（收口朝下），輕輕壓扁。用鋒利的刀片在邊緣均勻切5刀（中心勿切斷），然後捏出花瓣形狀。可在每個花瓣上劃幾刀作為裝飾。Turn it over (seam side down) and gently flatten. Use a sharp blade to make 5 even cuts around the edges (do not cut the center). Pinch to form petals. Optional: score lines on each petal for decoration.
4. 在中心未切斷處刷上一層薄薄的楓糖漿，撒上白芝麻作為花蕊。Brush the uncut center with a thin layer of maple syrup and sprinkle with white sesame seeds as the stamen.
五、烘烤 Baking:
1. 將烤箱預熱至攝氏160-190°C。Preheat oven to 160°C-190°C.
2. 將月餅放入烤箱中層，烘烤10-20分鐘。（請根據自家烤箱性能調整溫度和時間。建議先以較高溫烘烤5-10分鐘定型上色，再調低溫度烘烤至熟，層次會更豐富）。Bake on the middle rack for 10-20 minutes. (Adjust time and temperature based on your oven. Starting with higher heat for 5-10 minutes to set and color, then reducing heat is recommended for flakier layers).
3. 烤至酥皮表面微微泛白及上色即可出爐。待完全晾涼後，酥皮的層次會更加明顯。Bake until the pastry turns slightly white and golden. The layers will become more pronounced after completely cooling.