1. Oil skin: 200 grams of medium powder, 50 grams of vegetable oil, 30 grams of white sugar, 100 grams of water
2. Puff pastry: low powder 120g vegetable oil 50g
3. Knead into a smooth dough, cover with plastic wrap and relax for 30 minutes
4. Divide the oil skin and shortbread into 18 portions each
5. The oily skin wraps the shortbread into a ball
6. Roll into an oval shape with a rolling pin
7. Roll up from top to bottom and relax for 15 minutes
8. Repeat the same method, let it relax for 15 minutes, and cover with plastic wrap. You can prepare red bean paste when you are relaxed
9. Pack a bean paste
10. Roll out into a round pancake shape, and use a knife to make four flaps
11. Draw 2 lanes in the middle of every 2 lanes, a total of 12 petals
12. Rotate each petal 90 degrees and twist it into a chrysanthemum shape
13. Put the chrysanthemum pastry in the baking tray, brush with egg yolk in the middle, and sprinkle with black sesame seeds
14. Preheat the oven in advance and bake at 180 degrees for 30 minutes
Tips:1. During the production process, the pastry crust should be covered with plastic wrap, otherwise it will be easy to dry the crust
2. Be sure to put cooked sesame seeds
3. The oven temperature is for reference only
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