Chrysanthemum crisp(ju hua su )

Chrysanthemum crisp

Introduction:

Production steps:

Step 1: mix the fine granulated sugar, salt, lard and the sifted medium gluten flour, then add water and make the dough as soft as earlobe, cover the dough with plastic film and relax for 15 ~ 30 minutes. Mix low gluten flour and butter quickly, knead evenly and form a pastry like dough. Cover the dough with plastic film and relax for 15 ~ 30 minutes. Divide the 600 grams of bean paste stuffing into 20 parts, 30 grams for each. After relaxation, the dough and pastry are divided into small dough of 28g and 15g respectively and rounded.

Step 2: flatten the divided dough by hand, and then place the divided dough in the center of the flattened dough, then press the dough with thumb, and use the tiger's mouth to push the dough upward to close the mouth. (Note: make sure to wrap the pastry completely, and make sure not to expose the pastry, otherwise the baked product is not obvious.) Flatten the dough and roll it into an oval shape quickly, then roll it from the outside to the inside, cover it with plastic wrap, and relax for 15 minutes; after relaxation, place it vertically with the end up, flatten it with the palm slightly, and then roll it again, and then roll it from the outside to the inside, cover it with plastic wrap, and relax for 15 minutes.

Step 3: wrap the loose cake skin (oil skin + pastry) into the split bean paste stuffing, flatten it and cut the edge of the cake into 12 horse teeth with scissors, then twist and shape the teeth into flower leaf shape.

Step 4: put it into a 180 degree preheated oven, put it into the middle layer of the baking pan and bake for 20 minutes.

Materials required:

Medium gluten flour (oil skin): 300g

Sugar (oil): 30g

Salt (oil): 1 / 4 tsp

Lard (skin): 120g

Water (oil): 100g

Low gluten flour (pastry): 200g

Lard (pastry): 100g

Bean paste filling (filling): 600g

Quantity: 73g x 20 pieces

Note: my Sina blog address: http://blog.sina.com.cn/shiwei232

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ju Hua Su