Chrysanthemum crisp
By LisaWindler
Ingredients: egg liquid,flour,water,fine sugar,lard,bean paste
Recipe Recommendations
- flour 270 grams
- bean paste appropriate amount
- lard 110 grams
- fine sugar 5 grams
- water 65 grams
- egg liquid 10 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Chrysanthemum crisp
1
Sift 150 grams of flour, add fine sugar and 50 grams of lard, rub together, then add water to make a dough with moderate hardness. Cover with plastic wrap and let sit for half an hour.
2
Add 120 grams of flour to 60 grams of lard and make a crisp that is as soft as the previous step, and place it in a fresh-keeping bag.
3
Roll out the pastry in step 1 and wrap it in the pastry in step 2.
4
Roll it into a cow's tongue, roll it up from one side, and place it down for 15 minutes.
5
Take a relaxed meringue, seal it up, press your thumb down from the middle, harvest it into a round shape at the four corners towards the middle, and roll it into a round piece.
6
Wrap in bean paste filling.
7
Close your mouth and flatten it.
8
Separate evenly with a knife.
9
Turn the cut up counterclockwise or clockwise with your hand, brush with egg liquid in the middle, and place it in the oven and bake at 250 degrees for about ten minutes.