Four Leaf Clover Crisp
by Warm sunny
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Mix 200 grams of flour, 40 milliliters of vegetable oil, and 100 milliliters of water, and knead into a smooth dough for 20 minutes.
2. Mix 150 grams of flour and 80 milliliters of vegetable oil to make a shortbread.
3. Divide the water oil skin and the shortbread into equal parts according to the required size, and group them into a spherical shape.
4. Take a dough and press it flat, wrap the pastry inside, and close the dough into a round shape.
5. Flatten the pastry dough and roll it into an oval shape.
6. Roll up the oval dough sheet from top to bottom and let it rest for 10 minutes.
7. Place the noodles upright.
8. Roll the dough into strips.
9. Roll the rolled dough from top to bottom to relax for 10 minutes. Use this method to finish all the dough.
10. Divide the jujube paste filling into the same number of pieces as the dough.
11. Put the dough rolls upright, and fold the top and bottom ends toward the middle.
12. Roll the dough into a circle and roll it out.
13. Put the filling in the middle of the dough and close the mouth.
14. Roll the dough into flat pieces.
15. Cut the rolled piece into eight petals like a chrysanthemum pastry without cutting the middle, then turn the adjacent two petals inward and pinch the bottom to make a four-leaf clover shape.
16. Arrange the prepared four-leaf clover crisps into a baking tray, brush the egg liquid on the surface (do not brush on the cut surface), put it in the oven at 160 degrees and bake for 20 minutes.
