Chrysanthemum crisp
Ingredients: high-gluten flour,whole egg liquid,water,fine sugar,bean paste,low-gluten flour,ghee
Recipe Recommendations
- low-gluten flour appropriate amount
- high-gluten flour 80 grams
- ghee 50 grams
- bean paste appropriate amount
- water 120 grams
- whole egg liquid appropriate amount
- fine sugar 20 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Chrysanthemum crisp
1
Mix the oil coating material and the crisp material separately into a smooth dough and relax for 20 minutes.
2
The oil skin and the crisp are divided into 16 equal parts respectively.
3
Take a portion of oil skin wrapped in pastry, wrapped like a bun.
4
As shown in Figure 4- 6, turn the dough over and press flat.
5
Roll long.
6
Roll it up like a Swiss roll.
7
As shown in Figure 7--9, the rolled surface roll is placed vertically.
8
Roll long again.
9
Fold it into a quilt and fold it in three.
10
As shown in Figure 10- 11, roll out the folded dough sheet thinner, add the bean paste filling, and wrap it.
11
Turn it over and press it flat.
12
As shown in Figure 12- 13, use a knife to cut the flat dough into four equal parts.
13
Then cut evenly into 12 equal parts according to the incision.
14
As shown in Figure 13- 14, twist up the petals along the cut area of the knife, with the cut surface facing upwards.
15
As shown in Figure 15, lay oil paper on the baking plate, place the chrysanthemum crisp on the plate, brush the egg liquid in the middle and sprinkle with sesame seeds.
16
Baking: Preheat at 180 degrees for 5 minutes, bake over high heat for 25--28 minutes before baking.