Chrysanthemum Crisp
1.
Make two kinds of dough. Water and oil noodles: 500 grams of flour, 50 grams of cotton candy, 100 grams of salad oil, 250 grams of water. Shortbread noodles: 300 grams of flour, 150 grams of salad oil. Wake up for 20 minutes.
2.
Divide the dough. 20 grams of skin, 15 grams of crisp, put the pastry into the skin, pinch and wrap it tightly.
3.
Take a dough, place the rolling pin in the middle, roll it up and down.
4.
Roll up with your palm from top to bottom.
5.
Put the roll upright, with the edge up, put the rolling pin in the middle, roll it up, roll it down, and roll it up again.
6.
Press the middle position, squeeze the two ends of the noodle roll toward the middle, flatten it, and roll it up, down, left, and right, and then just roll the sides.
7.
Wash the purple sweet potato, slice it, steam it, let it cool, mash it into a puree, add cotton sugar and cornstarch to make a filling, divide it into 35 grams each.
8.
Pack the purple sweet potato filling, close the mouth downwards, gently press it into a round cake with your hands, cut it with a razor blade, be careful not to cut the middle part, and cut it evenly.
9.
Turn up in the same direction into petals.
10.
Brush the egg yolk liquid, preheat the oven at 180 degrees, and the middle layer for about 20 minutes.
Tips:
1. When cutting petals, don't cut too little, generally divide them into 12-13 parts, so they look beautiful.
2. After filling in the filling, close the mouth as tightly as possible, otherwise it will burst easily when you squash it.
