Chrysanthemum crisp(ju hua su )

Chrysanthemum crisp

Introduction:

"Chrysanthemum cake is also a kind of Chinese pastry. The basic production methods are the same, but some changes have been made in the final modeling. I used to make it in a pan when I didn't have an oven. But because when baking to turn over, petals will always break, so there is no way to make a beautiful shape. Now with the oven, you can cut more petals out, which looks much better than before. Ingredients: (a total of 12) water oil noodles: 200g flour, 2G salt, 15g sugar, 60g vegetable oil, 90g water. Pastry: 120g flour, 30g corn starch, 70g vegetable oil. Filling: homemade red bean paste. Surface decoration: egg yolk

Production steps:

Step 1: mix the pastry and dough, cover with plastic wrap and wake up for 15 minutes.

Step 2: mix water, oil and flour into a ball, cover with plastic film and wake up for 15 minutes.

Step 3: divide the two kinds of noodles into small portions of the same size.

Step 4: take a portion of water oil skin and roll it into thin slices, then wrap the pastry in.

Step 5: press the seal down flat.

Step 6: roll it into a tongue.

Step 7: roll it into a roll, cover it with plastic film and wake up for 15 minutes.

Step 8: roll it into a tongue.

Step 9: roll up again. Cover with plastic wrap and wake up for another 15 minutes.

Step 10: gather the two sides of the roll to the middle, and then flatten it.

Step 11: rolling into thin slices.

Step 12: put the bean paste stuffing into the ball shape.

Step 13: after wrapping, press the seal downward.

Step 14: press out the petal mark on the surface with a knife.

Step 15: cut the petals according to the mark, don't cut them off. You can also use scissors.

Step 16: twist the cut petals in the same direction and arrange the shape.

Step 17: put it on the baking tray and pad it with oil paper or tin foil.

Step 18: add egg yolk in the flower center, preheat the oven 180 degrees, and bake for 25 minutes.

Materials required:

Flour: 200g

Salt: 2G

Sugar: 15g

Vegetable oil: 60g

Water: 90g

Corn starch: 30g

Red bean paste: right amount

Yolk: right amount

Note: 1. Adding corn starch into the pastry can make the layering effect better. 2. Please add sugar according to the sweetness of bean paste and your own taste. 3. The color should be observed when baking, and the baking time should be controlled according to the performance of the oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ju Hua Su