Chrysanthemum Crisp

Chrysanthemum Crisp

by Wei_1985

4.7 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

This is an old-fashioned dessert, suitable for banquets and hospitality, showing the owner’s care and pastry skills"

Ingredients

Chrysanthemum Crisp

1. Pastry noodle making: first add 6 taels of sifted flour (750 grams in total) into 4 taels of peanut oil (pour the oil in four or two portions), add sugar, pour the oil, and add the noodles in portions.

Chrysanthemum Crisp recipe

2. Water oil skin: 600 grams of noodles + warm water (28~30 degrees) + 5 grams of salt + a small amount of peanut oil.

Chrysanthemum Crisp recipe

3. Add peanut oil in portions.

Chrysanthemum Crisp recipe

4. Add the noodles in portions, then add the oil.

Chrysanthemum Crisp recipe

5. Stir as shown in the picture.

Chrysanthemum Crisp recipe

6. Wrap in dry flour and set aside.

Chrysanthemum Crisp recipe

7. Coat a pinch of red bean paste in long strips and chop the fried noodles into 30 g pieces, and knead them for later use.

Chrysanthemum Crisp recipe

8. Cut the shortbread into a size of 30 grams, and 60 grams of water and oily skin.

Chrysanthemum Crisp recipe

9. Wrap the shortbread with water-oiled skins, similar to the method of buns, pinch the mouth tightly, and cut off the excess tail noodles.

Chrysanthemum Crisp recipe

10. After wrapping, squeeze into an oval shape.

Chrysanthemum Crisp recipe

11. Fold like the shape on the right.

Chrysanthemum Crisp recipe

12. First roll out a long piece, and then fold it into a quilt-like shape.

Chrysanthemum Crisp recipe

13. The key point is to open the crisp: vertical rolling, not up and down to the end, to avoid breaking the crisp.

Chrysanthemum Crisp recipe

14. After the roll is finished, roll the roll again, which is shorter and thicker than the first time.

Chrysanthemum Crisp recipe

15. Wrap the bean paste filling into the opened puff pastry and roll it into a circle.

Chrysanthemum Crisp recipe

16. Press flat.

Chrysanthemum Crisp recipe

17. Stamp with the back of a knife and divide into 16 equal parts.

Chrysanthemum Crisp recipe

18. Leave a circle in the center, perpendicular to the cut and pressed stamp.

Chrysanthemum Crisp recipe

19. After cutting, twist the most edge of the petals to stand upright, and press to flatten them.

Chrysanthemum Crisp recipe

20. After pressing all the petals, press the petals evenly.

Chrysanthemum Crisp recipe

21. Preheat the oven to 180 degrees and put it into the oven, heat up to 200 degrees, lower the heat to 180 degrees, bake for 10 minutes for the first time, take out the egg wash, and bake it again for 15 minutes, then put it on the plate.

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