Bean Paste Chrysanthemum Crisp

Bean Paste Chrysanthemum Crisp

1. First make the shortbread part, mix low-gluten flour and white lard, and knead it into a shortbread dough for later use (the main material is oil skin, and the auxiliary material is shortbread)

2. Let's make the oil skin part, low-gluten flour, salad oil, and fire dragon juice, mix well, and knead it into a smooth dough

3. Let stand for half an hour

4. Divide the oil skin into 20g small doughs, divide the oil pastry into 10g small balls, and knead them into rounds

5. Roll the oily crust into a round slice like dumpling crust, put the shortbread on top, then wrap it and roll it into a long strip.

6. Cover with plastic wrap after rolling and let stand for 10 minutes

7. Then roll out the strip into a long shape and then roll it up again, repeat three times in total, each time you need to let it stand for ten minutes

8. Then roll the dough into a circle and wrap it in the red bean paste

9. After wrapping everything up, start to make the pattern. The light side is up, first evenly divide into 4 petals, and then cut from the 4 petals, there are 8 petals in total, just twist the cut corner

10. Brush a little egg liquid on the top, put it in the preheated oven, heat up and down at 165 degrees, and bake for 30 minutes

Tips:

1. It is best to use lard for pastry.
2. Pastries are actually easier to succeed, which is to roll back and forth over and over again.