【red Bean Paste Chrysanthemum Crispy】--- Crispy Mouth Flavour

Name: 【red Bean Paste Chrysanthemum Crispy】--- Crispy Mouth Flavour
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 slices Melaleuca meringue; 120g (30g each) Red bean paste; Some Egg liquid

by Poetic heart

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

This is the first time I made this chrysanthemum pastry. I was afraid that it would be a waste of meringues. So I only made four of them. I wanted to try them. After they came out, before I had time to take a photo, the baby and sister had to leave one each. , There are two more available for shooting, but when I was about to shoot, a neighbor’s child happened to come and both of my children were eating. I was sorry to let her not be alone, so I gave the child another one. This time only The last one is left. "

Ingredients

4 slices Melaleuca Meringue
120g (30g each) Red Bean Paste
Some Egg Liquid

【red Bean Paste Chrysanthemum Crispy】--- Crispy Mouth Flavour

1. Raw material diagram.

【red Bean Paste Chrysanthemum Crispy】--- Crispy Mouth Flavour recipe

2. Open the puff pastry and remove 4 small pieces.

3. Take a slice and roll it out slightly.

4. Use the mouth of a glass to gently press a mark on the center of the pastry as the center, and then cut the edge of the pastry into silk around the mark.

5. Pack 30 grams of red bean paste.

6. Move the puff pastry to your hand, smear a thin layer of egg liquid on the edge of the bean paste, and gather it with a tiger's mouth.

7. Take some meringue shreds at random intervals, roll it up, the length of the roll varies, so that it looks like a chrysanthemum, and then put it in the baking tray.

8. Make all 4 in turn, brush the surface evenly with a layer of egg liquid, put it in a preheated oven at 210 degrees, middle layer, and low heat for about 15 minutes.

Tips:
Poetry heart phrase:

1: Melaleuca meringue I have posted a detailed log, see "Detailed Melaleuca meringue".

2: In the middle of the meringue, use a tool to press out a circular mark, so that the meringue shreds on the edge can be cut around the mark. I use a glass cup.

3: In the hand and mouth, after transferring to the hand, smear a thin layer of egg liquid on the edge of the bean paste to make it more sticky.