Jujube Chrysanthemum Crisp

Jujube Chrysanthemum Crisp

1. Oil skin: 200 grams of medium powder, 50 grams of vegetable oil, 30 grams of sugar, 100 grams of water

2. The oily skin material forms the powder wall, put other materials in the middle, and knead the dough evenly with a scraper until the dough is smooth

3. Puff pastry: low powder 120g vegetable oil 50g

4. The pastry material forms the powder wall, put the oil in the middle, and slowly mix it evenly with a scraper

5. Wrap it in plastic wrap and put it in the refrigerator for 30 minutes.

6. Divide the 2 kinds of materials into equal parts, and I divide them into 18 parts

7. Take a dough and press it flat, and wrap it with shortbread

8. Squeeze

9. Close up and pat down

10. Roll into a beef tongue

11. Roll up from top to bottom

12. Roll again

13. Then roll it up from top to bottom for 10 minutes

14. The jujube paste filling can be made during the making process. Divide the jujube paste filling into 18 parts. Since the jujube paste filling is relatively sticky, you can borrow a piece of freshness to wrap the jujube paste filling to make the next operation easier.

15. Put the tightened jujube paste stuffing aside for later use.

16. Take a piece of dough and press it with your thumb, so that the 2 heads are tilted toward the middle

17. Tuck the irregular edges toward the middle

18. Flatten the dough into a round shape, and put a jujube paste filling on it

19. Wrap the jujube paste filling with the help of the tiger’s mouth to close the mouth

20. Wrapped pie dough does not show the filling

21. Gently roll the mouth down, the force must be light

22. Use scissors to cut 4 symmetrically, and don't cut the middle part.

23. Cut 2 pieces in the middle of every two pieces for 12 petals.

24. Rotate each petal by 90 degrees and turn it into a chrysanthemum shape.

25. Put the tarp on the baking tray, put the chrysanthemum pastry in the baking tray, brush with egg yolk liquid in the middle, and garnish with some black sesame seeds. The finished product is fragrant and beautiful.

26. Preheat the oven at 200 degrees, and bake the middle layer for about 20 minutes.

Tips:

Xiaoyingzi's words:
1. During the production process, the pastry crust must be covered with plastic wrap for moisturizing, otherwise it is easy to dry the crust and it is not easy to operate.
2. The surface is painted with egg yolk liquid, so that the color will look good.
3. It must be slack in place, otherwise it is easy to break the skin when it is wrapped.
4. The fried jujube paste filling can be stored in the refrigerator for 1 year. Because the sugar content is large, it is frozen and not hard, so you can use it when you use it.
5. When baking, pay attention to the coloring. The temperament of each oven is different, and the temperature can only be used as a reference.