1. Chrysanthemum crisp
ingredient
260 grams of low gluten flour, 70 ml of water, 1 g of salt, 2 drops of red food coloring, 70 g of lard, 10 g of sugar, 320 g of red bean paste.
method
1, water and oil skin: low gluten flour 150 grams, lard 20 grams, salt 1 gram, water 60 ml, sugar 10 grams;
2, puff pastry: low gluten flour 110 grams, lard 50 grams, filling: red bean paste 320 grams; red food coloring 2 drops, water 10 grams.
3: Mix all the ingredients of the water and oil skin together to knead a smooth surface dough, and then let stand for half an hour.
4: Mix all the ingredients of the puff pastry together and knead it into a smooth surface dough, then let stand for half an hour.
5: Divide the oil skin and puff pastry into 8 small doughs of the same weight, and wrap the puff pastry with water and oil skin.
6: After wrapping it all, let it sit for 10 minutes, take a small dough, and roll out a long strip of dough.
7: Roll up the dough from one end, roll all the dough and let it sit for 10 minutes.
8: Roll out the waking noodles again into long strips of bread, and then roll up the dough from one end.
9: After rolling all the dough for the second time, let it sit for another 10 minutes and roll out the waking dough into a circle.
10: Wrap in about 40 grams of red bean paste, tighten the dough interface, and let it sit on the panel facing down for 10 minutes.
11: Flatten the dough. Then use a knife to cut 12 diagonal openings at the edges, turning the knife edge part over so that the inner bean paste is facing upwards.
12: Mix food coloring with 10 ml of water, then stir well.
13: Use chopsticks to take up food coloring, and point six red dots in the middle of the chrysanthemum puff pastry.
14: Then put in the preheated oven and bake at 180 degrees for 20 minutes.
Second, chrysanthemum crisp
800 grams of flour, 250 grams of salad oil, 250 grams of water, purple potatoes, 1 egg, corn starch, 50 grams of cotton sugar.
1. Reconcile the two doughs. Water oil noodles: 500 grams of flour, 50 grams of cotton sugar, 100 grams of salad oil, 250 grams of water. Pastry: 300 g of flour, 150 g of salad oil. Wake up for 20 minutes.
2. Divide the dough into parts. 20 g crust, 15 g puff pastry, put the puff pastry into the crust and knead and wrap well.
3: Take a dough, put the rolling pin in the middle, roll it up, roll it down, roll it up with the palm of your hand from top to bottom.
4. Put the roll vertically, the edge mouth up, put the rolling pin in the middle, roll it up, roll it down, roll it up again.
5, press the middle position, the two ends of the dough roll to the middle of the pinch, flattened, up and down left and right after two rolls, and then just roll the edge.
6: Wash and slice the purple potatoes, steam them, let them cool and mash them, add cotton sugar and corn starch to make a filling, and divide into 35 grams.
7, wrapped in purple potato filling, close the mouth downwards, gently press into a round cake with your hands, cut it with a blade, pay attention to the middle part not to cut, and cut evenly.
8. Turn up in the same direction into petals.
9: Brush the egg yolk liquid, preheat the oven at 180 degrees, and the middle layer is about 20 minutes.
3. Jujube mud chrysanthemum crisp
200 grams of medium gluten flour, 120 grams of low gluten flour, 100 grams of vegetable oil, 30 grams of sugar, 100 grams of water, 300 grams of date paste.
1, oil skin: medium powder 200 grams, vegetable oil 50 grams, sugar 30 grams, water 100 grams.
2, oil skin material to form a powder wall, put other materials in the middle, mix with a scraper and knead evenly until the dough is smooth.
3, puff pastry: low flour 120 grams of vegetable oil 50 grams, puff pastry material to form a powder wall, put the oil in the middle, with a scraper slowly mixed evenly.
4: Wrap in ghee skin plastic wrap and refrigerate for 30 minutes.
5, the 2 ingredients are divided into equal parts, I divide into 18 parts, take a dough and press flat, oil skin wrapped in oil crisp.
6. Pinch tightly, flatten the mouth downwards, roll out into a cow's tongue, roll it up from top to bottom, and roll it out again.
7: Roll up from top to bottom and feed for 10 minutes.
8, when the dumpling can make the date paste filling, the date paste filling is divided into 18 parts, because the date mud filling is more sticky, you can borrow a piece of preservation thin to wrap the date paste filling tightly to facilitate the next operation.
9: Set aside the tightened date paste filling.
10: Take a piece of dough and press it with your thumb so that the 2 heads are tilted to the middle and the irregular edges are folded to the middle.
11. Flatten the cake embryo into a circle, put a date paste filling, and wrap the date paste filling with the help of the tiger's mouth
12, the wrapped cake embryo does not show the filling, the mouth is gently rolled down the circle, the strength must be light
13. Use scissors to cut 4 lanes symmetrically first, and do not cut the middle parts.
14. Cut 2 in the middle of each of the two lanes, a total of 12 petals, and rotate 90 degrees of each petal to form a chrysanthemum.
15, baking tray with oilcloth, put the chrysanthemum crisp into the baking pan, brush the egg yolk liquid in the middle, garnish with some black sesame seeds, the finished product is fragrant and beautiful.
16: Preheat the oven at 200 degrees Celsius and bake in the middle layer for about 20 minutes.
4. Bean paste chrysanthemum crisp
200 grams of ordinary flour, 80 grams of lard, 55 grams of water, 50 grams of sugar, 120 grams of ordinary flour (2), 60 grams of lard (2), 300 grams of red bean paste, a small amount of egg yolk liquid, and a small amount of black sesame seeds.
1, first make water oil skin dough, ordinary powder 200 g plus lard 80 g plus water and sugar mixed to knead into a smooth dough.
2: Then make puff pastry dough, mix 120 grams of ordinary flour with 60 grams of lard to form a dough, and let stand for 20 minutes.
3: Divide the two doughs into equal 16 parts, then wrap the puff pastry dough into the water and oil dough, and first flatten the water and oil dough.
4: Then put the small puff pastry dough into it, hold the dough in the middle with your left hand and rotate it, and close it at the tiger mouth of your right hand and wrap it up.
5: First flatten the dough and roll it into an oval shape, then roll it from the outside inward into a roll, then roll it into an oval shape, and then roll it from the outside to the inside.
6, and then roll out into a round skin, this skin is done.
7: Wrap the bean paste, then roll out into a cake, use scissors to cut out the petals, cut out 12 openings, and twist each piece by 45 degrees so that the bean paste filling is exposed upwards.
8: After all the petals have been cut, dip a little egg yolk liquid with your index finger, and then dip some black sesame seeds in the center of the chrysanthemum crisp, put it into the preheated oven and bake, 220 degrees, the middle layer of the oven, 15 minutes, out of the oven.
5. Chrysanthemum crisp
Low gluten flour to taste, high gluten flour 80 g, ghee 50 g, bean paste filling to taste, water 120 g, whole egg liquid to taste, caster sugar 20 gamma, anhydrous ghee to taste.
1: Mix the oil skin material and puff pastry material into a smooth dough and let it sit for 20 minutes.
2: Divide the oil crust and the puff pastry into 16 equal parts, take a part of the oil skin and wrap it into the puff pastry, and wrap it up like a bun.
3: Roll the dough over and press flat, roll it up long, place the rolled dough vertically, and roll it out again.
4: Fold into a quilt-like three-fold, roll out the folded dough thinner, add bean paste filling, and wrap it up.
5, turn one, press flat, press the flat dough with a knife to cut the four sides into four equal parts.
6. Then cut into 12 equal parts according to the divided place.
7: Twist the petals along the knife and cut upwards.
8: Spread the baking pan with oil paper, place the chrysanthemum puff pastry on the plate, brush the middle part with egg liquid and sprinkle sesame seeds.
9, 180 degrees Celsius preheating for 5 minutes, up and down the heat for 25-28 minutes to bake.
Sixth, bean paste chrysanthemum crisp
Oil skin: 150g of low gluten flour, 30g of salad oil, 65g of dragon juice.
Puff pastry: 100g of low gluten flour, 50g of white lard, red bean paste to taste.
1: First make the puff pastry part, mix the low gluten flour and white lard, and knead it into a puff pastry ball for later.
2: Make the oil skin part, low gluten flour and salad oil, put the dragon juice together and stir well, knead into a smooth dough.
3: Let stand for half an hour, divide the oil crust into 20g small dough, and divide the puff pastry into 10g small doughs and roll into rounds.
4: Roll out the oil skin into a round slice like a dumpling skin, put the puff pastry on top, and then wrap it up and roll it up in a long strip.
5: Cover with plastic wrap and let stand for 10 minutes.
6: Roll out the strip into a long shape and roll it up again, repeat it three times in total, each time you need to let it stand for ten minutes.
7: Then roll out the dough into a circle and wrap it in bean paste.
8, after all wrapped up, start to make the flower type, the light is facing upwards, first evenly divided into 4 petals, and then cut from the 4 petals, a total of 8 petals, the incision angle can be twisted.
9: Brush a little egg mixture on top, put it in the preheated oven, heat up and down at 165 degrees, bake for 30 minutes.
7. Chrysanthemum crisp
400g flour, 220g lard, 50g water, 60g white sugar, white sesame seeds, bean paste filling, 3 egg yolk liquid.
1, water and oil skin material: ordinary flour 280g, lard 100g, water 50g, sugar 60g mixed and stirred.
2: Mix the oil and water skin material, knead into a smooth water oil skin dough and let stand for 15 minutes.
3: Ingredients: 120g of ordinary flour, 120g of lard, knead into a smooth puff pastry dough and let stand for 15 minutes.
4: Knead the standing water and oil dough into strips and cut into evenly blended small pieces. Also cut the puff pastry dough into small, evenly blended pieces.
5: Take a small dough with oil and oil skin, flatten it with the palm of your hand, put a piece of puff pastry dough and wrap it up.
6: Close the mouth down and roll it out with a rolling pin.
7. Fold the upper side downwards and the lower ones upwards. Roll out the folded dough again, fold it again and repeat several times.
8: Let the folded dough sit for 20 minutes.
9: Roll out the dough and wrap it in bean paste, put it down and flatten it. Cut the rice shape with scissors.
10: Flip the diagonal 45° angle and place on the baking sheet.
11: Brush with egg yolk liquid and sprinkle white sesame seeds in the middle. Place in the oven, medium, heat up and down, 200°, 20 minutes.
8. Red bean paste chrysanthemum crisp
100g of gluten flour, 15g of caster sugar, 45g of water, 10ml of whole egg mixture, 10g of lard, 80g of gluten flour, 50g of lard, red bean paste filling, egg yolk, black sesame seeds.
1: Mix flour, sugar, whole egg mixture, lard and water into a smooth and soft dough.
2: Divide the dough into 12 parts, knead them into balls and let stand for half an hour.
3: Mix 80g of flour with 50g of lard and knead until into a ball.
4: Divide the kneaded puff pastry into 12 portions.
5: Take a piece of standing water and oil dough, press it to become a circle, and put the puff pastry dough in the center of the water and oil dough.
6: Wrap up, place the mouth facing down, and roll out the wrapped dough with a rolling pin to form an oval shape.
7, after rolling open, roll up from top to bottom, roll up the dough ninety degrees, roll out again, in a long oval, this time the oblong oval is longer than the first time.
8: Roll up again from top to bottom, do all the work, cover with plastic wrap, and let stand for 15 minutes.
9: Make 20 grams of bean paste and make 12.
10: Take a piece of loose dough, roll out in a circle, roll out as thick as possible into a thick middle, thin edges, and place a piece of red bean paste filling in the center of the dough and wrap it up.
11: After wrapping, close the mouth down, put it on the panel, roll out into a round cake shape, and use scissors to cut twelve knives in the round cake to make twelve petals.
12. Twist each petal to become a bloom, and use the same method to make all twelve chrysanthemum puff pastries and place them on the baking sheet.
13: Dip a little egg yolk with your fingertips and apply to the center of the chrysanthemum puff pastry, then sprinkle with a little black sesame seeds for garnish.
14: Place the baking sheet in the preheated oven at 200 degrees Celsius and bake for about 15 minutes until the puff pastry level is fully unfolded.
Nine, chrysanthemum crisp
400G of gluten flour, 120g of lard, 1000g of bean paste, 20g of sugar, 165g of water.
1. Puff pastry: 150G flour + 100G lard. Water oil skin: 250G flour + 20G lard + 20G sugar + 165G water.
2: Combine the puff pastry and the water and oil crusts and knead well.
3, separately, the oil puff pastry about 15G, water and oil skin about 20G or so.
4, the method of folding with water and oil skin to wrap up the puff pastry, gently roll into the shape of beef tongue, pay attention not to leak the puff pastry.
5: Roll up from one end, roll out again into a calf tongue, fold three times, and then form a microcircle.
6. After all the ingredients are done, divide the filling. The filling weighs about 5 grams more than the folded dough.
7: Flatten the dough, roll it out slightly, wrap it in the filling and close it down.
8: Use a kitchen knife or other flattened thing to flatten the wrapped dough and divide it into equal 16 portions with a knife.
9: Twist each piece, cut the cross-sectionally upwards, and then gently organize and form.
10: Brush the baking tray with oil and put the raw blanks into the baking tray. Preheat the oven and bake at 170° top 190° for 20 minutes.
11, when the petals around the slight yellow, can smell the bean paste aroma is baked, take out and let cool.
10. Three-flavor chrysanthemum crisp
500 grams of dried red dates, 30 grams of fresh ginger, 10 grams of dried tangerine peel, 30 grams of brown sugar, 30 grams of rock sugar, 20 grams of corn oil, 20 grams of sesame seeds, 400 grams of medium gluten flour, 180 grams of lard, 30 grams of cotton sugar, 96 grams of warm water, a little white sesame seeds (for decoration).
1, make jujube paste filling, dried dates with water soaked, clean, remove the jujube core.
2: In a pot, add pitted dates, brown sugar, rock sugar, tangerine peel and fresh ginger and cut into small pieces.
3, the red dates boiled until the water is almost gone, then to keep stirring, do not paste, and finally you can use the blender to beat the dates into puree.
4, after beating into the mud, then continue to boil, and then, a small number of times put some oil, until the oil is slowly absorbed, continue to boil, boiled, can be kneaded by hand into a ball.
5, water oil skin: 200 grams of medium gluten flour, 80 grams of lard, 30 grams of cotton sugar, 96 grams of warm water. Pour all but warm water into the basin and grasp well by hand.
6, put in warm water slowly and into a ball, the water oil skin is ready.
7, puff pastry: put lard in the flour (if the lard is very cold, you can put it in the microwave oven, 50 seconds, and then take it out it is easy to make puff pastry, slowly knead into a ball, the puff pastry is ready.
8: Divide the oil skin and puff pastry into 16 parts each, wrap a puff pastry with a water oil skin, wrap it well, and close it down.
9, and, all 16 are flattened, and then, rolled into a cow's tongue, rolled up from top to bottom.
10, roll up and put it vertically, repeat once, each rolled into a cow's tongue rolled up.
11. After all the rolls are finished, put them in turn, take one vertically, press flat, and roll out into a circle.
12, put the date paste filling inside, like the bun bun, pinch the pleats, and finally, close the mouth down.
13, after pressing the flat, gently cut 4 knives on it, in the shape of a meter, and then cut 8 times, do not cut in the middle.
14: After cutting, twist in one direction and place on a baking sheet.
15: Bake at 100 degrees, after 20 minutes, take out, brush with egg mixture and white sesame seeds, and continue to bake for 10 minutes.
11. Traditional chrysanthemum crisp
270 g flour, 135 g corn germ oil, 30 g sugar, 60 g water.
1, water oil skin: flour 150 grams, oil 75 grams, sugar 30 grams, water 60 grams live into water oil skin, the oil, water, sugar first mixed evenly, and so water, oil to completely melt the sugar, and then add flour, live into a smooth water oil skin, after living with a plastic bag to seal the noodles.
2, puff pastry: flour 120 grams, oil 60 grams, flour add oil, directly live into puff pastry, after living with a plastic bag sealed for a period of time.
3: Roasted purple potatoes, add an appropriate amount of fried glutinous rice beaten powder, make the filling.
4: Divide the water and oil skin and puff pastry into the same equal parts, and wrap the oil crisp with water oil skin.
5: Cover with plastic wrap and roll out long strips for 30 minutes.
6: Roll into rolls, cover with plastic wrap and serve for 30 minutes. Repeat at least three times to form a multi-layer puff pastry effect and make a wrap-ready puff pastry blank.
7: The last time into a circle, it has been eaten for 30 minutes, rolled into a round cake, put on the purple potato filling, wrapped into a ball.
8: Roll out into garden cakes, cut open and make flower petals.
9. Turn each petal 70 degrees and turn in the same direction to make a raw blank.
10: Preheat the electric oven at 180 degrees for 5 minutes, put the raw blank into the oven, and bake at 180 degrees on the upper and lower heat for 20 minutes.
12. Chrysanthemum crisp
Low gluten flour 200g, high gluten flour 120g, sugar 40g, lard 140g, water 65g, bean paste filling to taste.
1, first and noodles, water oil noodles and puff pastry noodles, water oil skin material: flour 200 grams, lard 80 grams, water 55 grams, white sugar 40 grams, puff pastry material: flour 120 grams, lard 60 grams.
2, the water and oil noodles under the agent, the same size, the puff pastry under the small agent, kneaded round.
3: Take a small dough with oil skin, flatten it with the palm of your hand, put a piece of puff pastry dough, wrap it up, and wrap it one by one.
4: Roll out a long strip with a rolling stick, roll it back and press it with your hand.
5: Roll out the long strip with a rolling stick, fold it three times, and use the rolling stick to open the skin and roll it out.
6: Wrap in bean paste filling, tighten the tiger's mouth, close the mouth down, and roll it out.
7: Roll out into a round dough, cut four knives in a symmetrical position, and then continue to cut several knives.
8. Cut 10-12 diagonal openings with scissors, and then flip at 45 °.
9: Gently twist each clove of the cut upwards so that the incision is facing upwards, add jam, or brush with egg yolk liquid.
10: Bake at 180 degrees celsius on the stove to mature.
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