1. Prepare ingredients. Water and oily skin: 150g low-gluten flour, 20g lard, 1g salt, 60ml water, 10g sugar; Pastry: 110g low-gluten flour, 50g lard; filling: 320g red bean paste; red food coloring 2 drops, 10 grams of water.
2. Mix all the ingredients of the water-oil skin and knead it into a smooth dough, then let it sit for half an hour.
3. Mix all the ingredients of the pastry and knead it into a smooth dough, then let it sit for half an hour.
4. Divide the water and oily skin and shortbread into 8 small doughs of equal weight.
5. Wrap the shortbread with water oil.
6. After everything is wrapped, let stand for ten minutes.
7. Take a small dough and roll it out into a strip of dough.
8. Roll up the dough from one end.
9. After all the dough is rolled, let it sit for ten minutes.
10. Roll out the awake noodles again into a strip of noodles.
11. Roll up the dough again from one end.
12. After rolling up all the dough for the second time, let it stand for another ten minutes.
13. Roll the awake noodles into a circle.
14. Pack about 40 grams of red bean paste.
15. Tighten the dough joint and place it on the panel face down for ten minutes.
16. Flatten the dough. Then cut 12 bevels at the edges with a knife.
17. Flip the knife over so that the bean paste inside is facing upwards.
18. Mix the food coloring with 10 ml of water, then mix well.
19. Use chopsticks to occupy the food coloring, and place six red dots in the middle of the chrysanthemum crisp. Then put it in the preheated oven and bake at 180 degrees for 20 minutes.
Tips:The water absorption of different flours is different, so it should be adjusted appropriately according to the flour condition.
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