Chrysanthemum crisp

Mix the fine sugar, salt, and lard with the sifted medium-gluten flour well, add water in portions to form a dough as soft as earlobes, cover the dough with plastic wrap, and relax for 15 to 30 minutes. Quickly mix the low-gluten flour and butter and knead it into a crisp dough, cover the dough with plastic wrap, and relax for 15 to 30 minutes. Divide 600 grams of bean paste into 20 portions, 30 grams each for use. After relaxing, the oil crust dough and the crisp dough are divided into 28 grams and 15 grams of dough respectively and rounded.

The divided oil crust dough is first squashed by hand, and then the divided pastry dough is placed in the center of the pressed oil crust. Then, press the pastry with your thumb and use the tiger's mouth to push the oil crust upward and close it. (Note: Be sure to completely wrap the pastry with the oil skin and make sure not to expose the pastry, otherwise the level of the baked product will not be obvious.) Squeeze the wrapped dough and roll it quickly into an oval shape, then roll it from the outside to the inside into a long tube and cover it with plastic wrap, relax for 15 minutes; after relaxing, place it vertically with the mouth upward, slightly press it flat with the palm of your hand, and roll it again. Roll it flat from the outside to the inside into the long tube and cover with plastic wrap and continue to relax for 15 minutes.

Wrap the relaxed cake crust (oil crust + meringue crust) into the divided bean paste filling. After flattening, use scissors to cut the edge of the cake into an average of 12 horse teeth, and twist and shape the teeth into a mosaic shape.

Put it into a preheated 180-degree oven and lower heat. Put it into the middle layer and bake for 20 minutes.