Chrysanthemum crisp
Ingredients: medium-gluten flour
Recipe Recommendations
- medium-gluten flour 100 grams
- fine sugar 15 grams
- water 45 grams
- lard 10 grams
- egg liquid appropriate amount
- sweetening
- baking
- an hour
- senior
Steps for Chrysanthemum crisp
1
1. Mix all the ingredients of the water oil skin and the pastry evenly and knead them into a smooth and soft dough. (Water and oil dough on the left, pastry dough on the right).
2
2. Divide the dough into 10 portions, knead it into balls, and relax for half an hour (8 portions in the picture).
3
3. Take a water-oil dough, flatten it into a round shape, and add the pastry dough.
4
4. Gather
5
5. Place the mouth down.
6
6. Take a bag of dough, flatten it into a round shape, roll it into an oval shape with a rolling pin, and roll it up from top to bottom. (The picture shows 4 processes of a dough)
7
7. Rotate the rolled dough 90 degrees, flatten it, then roll it out into a long oval shape, and roll it up from top to bottom (as shown in Figure 4). Roll all dough and relax for 15 minutes.
8
8. Take a piece of dough, gather both sides towards the middle, flatten it, and roll it out into a round shape (thick in the middle and thin around it, as shown in Figure 4).
9
9. Place the red bean filling in the center of the dough, close the lid, and wrap it. (See Figure 3 processes)
10
10. Wrap all the dough and place it face down. Gently press it with your hands into a round cake, gently cross it with a knife to mark it and divide it into sixteen equal parts, then cut the edge, paying attention not to cut off the middle part
11
11. Turn upwards in the same direction into petals.
12
12. Brush a layer of whole egg liquid on the surface of the dough and sprinkle with some black sesame seeds. Put in a preheated oven at 160 degrees and bake for about 15 minutes, until the surface is golden brown.