Chrysanthemum crisp
Chrysanthemum crisp is fluffy in size, beautiful in color, and mellow in taste. It is a fine variety of pasta.
Recipe Recommendations
- flour appropriate amount
- eggs appropriate amount
- olive oil appropriate amount
- water appropriate amount
- ghee appropriate amount
- white sugar appropriate amount
- sweetening
- skills
- several hours
- senior
Steps for Chrysanthemum crisp
1
In the oil skin raw materials, sieve the medium-gluten flour and fine granulated sugar.
2
Soften the ghee, add the ghee softened at room temperature. If you don't have ghee, you can use white oil or lard.
3
Rub the pastry into crumbs with your hands, and add water to the crumbled flour.
4
Knead until the dough has a smooth surface, wrap it in a crisper bag, and stand for 30 minutes.
5
1. In the crispy raw materials, sieve the low flour and add butter.
6
Knead well with your hands and let sit for 30 minutes.
7
Divide the relaxed oil skin into 18 grams per piece, and the crisp oil into 12 grams per piece. Take an oil skin and flatten it, add a puff, wrap it into a ball, and close it up. Use a rolling pin to roll the cake into a crust and add a stuffing.
8
Wrap it in a round shape and roll it flat with a rolling pin.
9
Use a sharp knife to cut small holes on the edges, then turn upwards one by one, spread the egg liquid in the middle, sprinkle with a little sesame seeds to decorate, and place it in the preheated 180-degree oven for 25 minutes to color.