Chrysanthemum crisp(ju hua su )

Chrysanthemum crisp

Introduction:

"Chrysanthemum cake, a kind of traditional dim sum, gets its name because it looks like chrysanthemum. Its taste is crisp, and its filling is sweet and soft, which is very popular among people. "

Production steps:

Step 1: prepare the ingredients. Water oil skin: 150g low gluten flour, 20g lard, 1g salt, 60ml water, 10g sugar; pastry: 110g low gluten flour, 50g lard; filling: 320G red bean paste; 2 drops of red food pigment, 10g water.

Step 2: mix all the ingredients of the water and oil rind together to make a smooth dough, and then let it stand for half an hour.

Step 3: mix all the ingredients of the pastry together to make a smooth dough, and then let it stand for half an hour.

Step 4: divide the water oil skin and the pastry into 8 small dough with the same weight.

Step 5: wrap the pastry in water.

Step 6: after packing, let it stand for 10 minutes.

Step 7: take a small dough and roll it into long strips.

Step 8: roll up the dough from one end.

Step 9: roll all the dough and let it stand for 10 minutes.

Step 10: roll the wake-up dough roll into a long strip shape.

Step 11: roll up the dough from one end.

Step 12: roll all the dough a second time and let it stand for another 10 minutes.

Step 13: roll the dough into a circle.

Step 14: pack in about 40 grams of red bean paste.

Step 15: tighten the dough joint, put it down on the panel and let it stand for ten minutes.

Step 16: flatten the dough. Then use a knife to cut 12 oblique cuts at the edge.

Step 17: turn the edge of the knife over and let the filling bean paste face up.

Step 18: add 10 ml water to the edible pigment, and then stir well.

Step 19: use chopsticks to occupy the food pigment, and place six red dots in the middle of the chrysanthemum cake. Then put it into the preheated oven and bake at 180 ℃ for 20 minutes.

Materials required:

Low gluten flour: 260g

Water: 70 ml

Salt: 1g

Red food pigment: 2 drops

Lard: 70g

Sugar: 10g

Red bean paste: 320G

Note: the water absorption of different flour is different, so it should be adjusted according to the situation of flour.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ju Hua Su