【kaifeng】traditional Chrysanthemum Crisp

【kaifeng】traditional Chrysanthemum Crisp

1. Water and oily skin: 150 grams of flour, 75 grams of oil, 30 grams of sugar, and 60 grams of water are made into water and oily skin. Mix the oil, water, and sugar evenly. After the water and oil have completely melted the sugar, add the flour to make it smooth. The water and oily skin, after alive, use a fresh-keeping bag to seal the noodles

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. Toasted purple sweet potato, add appropriate amount of fried glutinous rice flour to make filling

4. Divide the water, oily skin and shortbread into equal parts

5. Wrap the shortbread with water oil skin

6. Cover with plastic wrap for 30 minutes

7. Roll out the bar

8. Roll into a roll and cover with plastic wrap for 30 minutes. The three steps of 6, 7, and 8 are repeated at least three times to form the effect of multi-layered pastry and make a pastry dough that can be wrapped.

9. It’s been 30 minutes since the last round

10. Roll into a garden cake

11. Put purple sweet potato filling

12. Pack into a ball

13. Then roll it into garden cakes

14. Cut into petals

15. Each petal is turned 70 degrees and turned in the same direction to make a green body

16. Preheat the electric oven at 180 degrees for 5 minutes, put the green body into the oven, and bake at 180 degrees for 20 minutes.

17. Out of the oven