Jujube Chrysanthemum Crisp
1.
The water and oily crust material is put into the bread machine and kneaded out of the film, and it is not easy to break.
2.
The pastry ingredients are mixed and kneaded into a ball.
3.
Cover each with plastic wrap.
4.
Take a water and oily skin to wrap the shortbread, close the mouth and roll into a ball.
5.
Wrap them in order and place them with plastic wrap.
6.
Take a dough and roll it out.
7.
Turn it over and roll it up from top to bottom.
8.
Roll them up one by one, put on plastic wrap and relax for 15 minutes.
9.
Take out the loose dough and roll it out again.
10.
Roll up from top to bottom.
11.
Roll them one by one, put on plastic wrap and continue to relax for 15 minutes.
12.
Take a piece of dough and fold it in half from the middle.
13.
Pinch and roll into a circle.
14.
Pack 30g jujube paste stuffing.
15.
Wrap it like a bun, close it and squeeze it down, roll it into a pancake, try to be thinner, if it's too thick, it won't look good.
16.
Use scissors to cut even ten or twelve copies, and be careful not to cut them in the middle.
17.
Then fold each copy into a vertical stand.
18.
Put them into the baking tray one by one.
19.
Dip your chopsticks with red food coloring and poke a few red dots.
20.
Preheat the oven to 150 degrees, 20 minutes for the middle and lower levels. It is not recommended to bake and color the white pastry, so keep it away from heat, let alone apply egg yolk, it is too weird.
21.
The original flavor is out, it's really beautiful.
22.
The dregs will fall off as soon as you touch it.
23.
The elderly and children at home like it very much.
Tips:
The white pastry should be placed in the middle and lower layers of the oven, try not to color it, the color is too dark to look good, not to mention the egg yolk, the original color is very beautiful.
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