Sweet Chrysanthemum Crisp
1.
Mix 110 grams of all-purpose flour, 37 grams of lard, 8 grams of white sugar, and 40 grams of water to knead the dough; mix 75 grams of low-gluten flour and 37 grams of lard to knead the dough. Cover with plastic wrap and let it rest in the refrigerator for 30 minutes
2.
Divide the filling, oil skin dough, and pastry dough into 10 portions each
3.
The oil crust is pressed into a small pie shape by hand, wrapped in the oil pastry, and the mouth is upward
4.
Flatten, evenly, roll out into an oval long piece from the middle to the outside, roll it up from the bottom into a thin roll, close up and cover with plastic wrap to relax for 10-15 minutes
5.
Flatten the long strip, then roll it into an elliptical long piece, roll it up from the bottom to a thick roll, and close it down and cover with plastic wrap to relax for 20-30 minutes
6.
Put the rough roll upright and press it down slightly, then turn it around, press it up again at the closing and roll it into a round piece, put the filling, spread the egg white on the inside of the edge, and close the mouth with the seam facing down. Press it into a circle by hand
7.
Divided into 10-12 petals, cut through between petals, leaving about 1 cm in the center of the circle
8.
Turn the cut surface of each petal face up, and then flatten the filling of the cut surface with your fingers
9.
Spread egg yolks in the middle of the prepared chrysanthemum crisps and sprinkle with black sesame seeds
10.
Place in a baking tray, preheat the oven at 130 degrees, upper and lower fire, and bake at 120 degrees for 20 minutes
11.
Finished picture
Tips:
Baking time and temperature are for reference only, subject to your own oven
