1. 100 grams of ordinary flour, 35 grams of lard, 15 grams of sugar, 45 grams of water, mixed to form a watery oily skin dough
2. Mix 90 grams of low-gluten flour and 45 grams of lard to form a shortbread dough.
3. Cover the dough with plastic wrap and put it in the refrigerator for 1 hour
4. Divide the water and oil skin dough and the pastry dough into 9 equal parts.
5. Take a portion of water and oily skin, roll it into thin slices, and pack a portion of shortbread.
6. The bag is closed and arranged into a spherical shape.
7. Cover with plastic wrap to prevent drying
8. Take the first one and flatten the wrapped dough from the middle to roll it into a beef tongue shape with a rolling pin.
9. Roll up from top to bottom,
10. The wrapped oil skin must be covered with plastic wrap to relax for 15 minutes
11. Start with the first rolled puff pastry and press it vertically.
12. Roll it into a beef tongue again
13. Roll up from top to bottom
14. Finish in sequence, add plastic wrap and relax for 15 minutes
15. When the dough is loose, divide the bean paste into 20g pieces and roll them into balls. (A little flour on your hands is easy to operate)
16. Take the first puff pastry and press it down in the middle with your thumb
17. Push the two ends to the middle. Tuck the seams inward
18. With the light side down, roll out into a thick and thin dough in the middle, and wrap a portion of red bean paste.
19. Slowly squeeze and close the mouth with a tiger's mouth, be sure to squeeze and close the mouth tightly to prevent cracking
20. Take the first dough, flatten it with your hands, and roll it into a 10 cm circle with a rolling pin
21. Use scissors or scraper to cut 4 symmetrically
22. The middle parts are connected, and then cut 2 cuts in the middle of every two passes, a total of 12 pieces are cut
23. Rotate each petal in one direction by 90 degrees and twist it into a chrysanthemum shape
24. Brush with egg yolk liquid in the middle, sprinkle with black sesame seeds for decoration
25. Put it in the preheated oven at 200°C, and bake it for 20 minutes on the upper and lower heat and the middle layer. Put the baked chrysanthemum pastry on the grill to cool, and store it in a fresh-keeping box.
Tips:1. The temperature of the oven is still flexibly controlled according to the temperament performance of your own oven.
2. Roll the puff pastry evenly so as not to break.
