Bauhinia Crisp

Bauhinia Crisp

1. Prepare all the ingredients.

2. Mix 150 grams of low-gluten flour, 30 grams of caster sugar, 30 grams of lard, and 60 grams of water.

3. Knead it into a soft water-oily dough, cover it with plastic wrap and let it stand for 30 minutes.

4. Pour 100 grams of low-gluten flour and 50 grams of lard into another bowl.

5. Knead into shortbread dough.

6. Divide the water oil skin and the shortbread into eight portions.

7. Take a water and oily skin, press it flat, and wrap it with shortbread.

8. Squeeze the mouth down and place it on the chopping board.

9. Use a rolling pin to roll it into an oval shape.

10. Roll up from top to bottom.

11. Flatten by hand.

12. Roll it into an oval shape again with a rolling pin.

13. Roll up from top to bottom.

14. Pick up a dough and put it on the cutting board vertically.

15. Flatten by hand.

16. Use a rolling pin to roll into a round dough piece.

17. The red bean paste is divided into 8 equal parts. (This step can be prepared in advance)

18. Put red bean paste in the middle of the dough.

19. Pinch tightly and place it on the chopping board, and gently roll out the green bean paste with a rolling pin.

20. Divide them into six equal parts and cut them into six petals with scissors.

21. Use a razor blade to divide the skin of each petal into three evenly, and divide it into the red bean paste filling.

22. Pinch each petal up with your hands, and the peanut blanks are ready.

23. Cover the baking tray with tin foil and put the bauhinia crisp. (Place four on each plate, just to bake two plates).

24. Brush a layer of egg yolk liquid in the middle of each bauhinia flower, sprinkle an appropriate amount of black sesame seeds. Preheat the oven to 180 degrees, and roast the middle layer up and down for about 20 minutes.

25. Finished picture.

Tips:

1. When cutting the petals, the size should be even, and the finished product will look good. 2. Pay attention to the time and oven temperature when baking, and observe frequently. 3. When bake for more than ten minutes, add a layer of tin foil on the surface of the bauhinia flower cake to prevent the color from becoming too dark. 4. The baked bauhinia cake should be completely cooled before turning.