Jujube Chrysanthemum Crisp

Name: Jujube Chrysanthemum Crisp
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low powder; 60g lard; 20g Sugar; 100g water; Some Jujube Stuffing

by Savory Pudding

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

The same batch of product as the egg yolk cake. Except for the different fillings and playing with the shape, there is nothing different, the same crispy touch will drop the residue.
Jujube paste was also fried by myself. I don't want to recall the process. It's a history of blood and tears. "

Ingredients

Jujube Chrysanthemum Crisp

1. Shortbread: Mix lard and low flour.

2. Knead into a ball.

3. Water and oily skin: low-powder, lard, sugar, knead into coarse grains, add water to knead to form a smooth dough, wake up for at least one hour (I will directly refrigerate for one day.

4. Wake up the noodles for at least one hour (I just refrigerate it for one day.

5. Take out the oil-skin pastry and warm it up and divide it into 16 portions (8 I made egg yolk pastry, 8 chrysanthemum pastry.

6. The oily skin wraps the shortbread.

7. Roll it up vertically and roll it out.

8. Roll it out vertically, roll it up, and relax for 20 minutes.

9. Roll it sideways.

10. Roll up.

11. Relax for 20 minutes.

12. Press both sides of the dough that has been rolled twice to the middle.

13. Roll into a skin.

14. Wrap the jujube paste that has been divided in advance.

15. Flatten and roll into pancakes (without fillings).

16. Cut the opening with a sharp knife.

17. The petals are turned upwards.

18. Made four chrysanthemums. It's really hard to make, the jujube mud is sticky. I just round the rest. Brush the egg yolk, 170°. 40 minutes (squeeze both sides gently with your hands, and it will be fine if you feel loose).