Petal Crisp
1.
Prepare ingredients, water and oily skin: 150g low-gluten flour, 20g lard, 1g salt, 60ml water, 10g sugar; Pastry: 110g low-gluten flour, 50g lard; Filling: 320g red bean paste; 2 drops of red food coloring, 10 ml of water
2.
Mix all the ingredients of the water and oil skin together and knead it into a smooth dough, then let it stand for half an hour
3.
Mix all the ingredients of the pastry together and knead it into a smooth dough, then let it sit for half an hour
4.
Divide the water and oil skin and shortbread into 8 small doughs of the same weight
5.
Wrap the shortbread with water oil skin
6.
After everything is wrapped, let the interface face down and let it stand for ten minutes
7.
Take a small dough and roll it out into a strip of dough
8.
Roll up the dough from one end
9.
After all the dough is rolled, let it stand for ten minutes
10.
Roll out the awake noodles again into long strips of noodles
11.
Roll up the bread from one end
12.
After rolling up all the dough for the second time, let it stand for another ten minutes
13.
Roll the awake noodles into a circle
14.
Pack about 40 grams of red bean paste
15.
Tighten the dough joints and place them face down on the panel for ten minutes.
16.
Flatten the dough, then cut 12 bevels at the edges with a knife
17.
Turn the cut part over so that the bean paste inside is facing upwards
18.
Mix the food coloring with 10ml water, then mix well
19.
Use chopsticks to occupy the food coloring, and place six red dots in the middle of the chrysanthemum crisp. Then put it in the preheated oven and bake at 180 degrees for 20 minutes.
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