Chrysanthemum Shortbread

Chrysanthemum Shortbread

1. 30 grams of yellow sliced sugar and 60 grams of water are mixed evenly. The yellow sliced sugar is completely melted into sugar water for later use.

2. Shortbread: 120 grams of flour, 60 grams of oil, add oil to the flour, and live directly into shortbread. After alive, use a fresh-keeping bag to seal the glutinous rice for a period of time.

3. Add 150 grams of yellow syrup and flour to make dough, and put it in a fresh-keeping bag for a period of time.

4. Add 75 grams of oil to the yellow slices of syrup noodles, and gradually live the oil into the syrup noodles, turning into water and oily skins for later use.

5. Wrap the pastry with water-oil noodles, rub it into a long strip, wrap it in a fresh-keeping bag for 30 minutes, wait until the dough becomes soft, roll it into a long piece, then roll it into a long strip, wrap it in a fresh-keeping bag for 30 minutes, and wait for the dough to become soft. Repeat the steps of rolling up the film again.

6. After three repetitions, the dough is rubbed into long strips, and finally it is sent for use.

7. Prepare the filling: stir-fry the original sunflower seeds, remove the red peanuts and crush them, add honey and rose sauce to make the filling.

8. Divide the filling into eight equal parts.

9. Divide the dough into equal portions. Take a piece of dough and pat into a round cake, wrap a filling, and then round it into a round ball, and pat the round ball into a cake embryo.

10. The dough is cut into six pieces as shown in the figure.

11. Each petal is twisted in the same direction.

12. Press a nut in the middle to decorate. Spread tin foil on the baking tray and put in the dough.

13. Brush the dough with invert syrup water. Preheat the electric oven at 180°C for 5 minutes, put the dough into the middle of the oven, and bake at 180°C for 15 minutes. It can be taken out.

14. The finished product is golden, the outer skin is crispy, and the filling is sweet.