Chrysanthemum crisp
By DameonMurray
Ingredients: eggs,salad oil,flour,qingshui,red bean paste
Recipe Recommendations
- flour appropriate amount
- salad oil appropriate amount
- qingshui appropriate amount
- red bean paste appropriate amount
- eggs appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Chrysanthemum crisp
1
Mix the water-oil coating material and the crispy material separately to form two doughs. Water and oil skin: 100 grams of flour, 2 tablespoons of salad oil, 50 grams of water and crispy: 50 grams of flour, 3 tablespoons of salad oil.
2
Divide each into 6 equal portions.
3
Take a portion of water and oil skin, roll it into thin slices, and wrap the pastry in.
4
Press the seal down flat.
5
Roll it into the tongue of an ox.
6
Roll into a roll, cover with plastic wrap and wake for 15 minutes.
7
Get a freshly prepared noodle roll.
8
Squash it with your hands.
9
Roll it into the tongue of an ox.
10
Roll it up again.
11
Cover with plastic wrap and wake up for another 15 minutes.
12
Take a portion of dough rolls and flatten them flat.
13
Roll it into thin slices.
14
Add the bean paste filling that is kneaded into a ball.
15
Wrap it like a steamed bun, and tighten the seal.
16
Press the seal flat down and keep it as round as possible.
17
Gently mark with a knife.
18
Cut along the mark with a knife, do not cut. You can also cut it with scissors.
19
Twist the cut petals in the same direction.
20
This is what happens when you twist it all.
21
Place a small amount of egg yolk on the flower center and put on makeup.
22
Brush the pan with a thin layer of oil, add the cake blank, and fry it over low heat.
23
Fry the bottom until golden brown, turn over, turn in front of the front and brush the front with a small amount of oil.
24
Pan-fry until golden brown on both sides and serve.Chrysanthemum crisp Make Tips
1. Be careful when turning the cake, the petals are easy to break. 2. The temperature of the pan is not easy to control and it is easy to fry. Always pay attention to the color. 3. When frying, cover and simmer to accelerate ripening, but not for a long time, otherwise the water vapor will affect the crispy taste.