As a traditional Chinese pastry, the superior chrysanthemum crisp has a light and elegant shape, the blooming petals must not be less than 18, and the filling distribution should be uniform, the petal size should be consistent, and the layers should be clear. Beautiful chrysanthemums should not only be in our minds, mobile phones, but also on the table, such as this sweet and crispy, white and red chrysanthemum. Today to teach you, at home can also make a unique shape of the traditional pastry chrysanthemum crisp, delicious and beautiful, but also as a gift to give Oh.
The following will be the specific production method with you to share it, like the small partners do not prevent hands to do it for the family.
【Chrysanthemum puff pastry】
Ingredients: Water and oil skin: 110 grams of flour, 15 grams of lard, 15 grams of sugar, 15 grams of egg whites, 35 grams of water
Puff pastry: 100 g flour, 50 g lard
Filling: 110 g of date puree
Production process:
1. First of all, we will prepare all the ingredients required, so that it is more convenient to use during operation.
2. Next, let's first make the water oil skin part: all the ingredients needed for the water oil skin are mixed in a container, as shown in the picture.
3: Knead the above mixture into a smooth dough, cover with plastic wrap and let rise for 30 minutes, as shown in the picture.
4: When the water and oil skin wake up, then let's make the puff pastry part: mix the ingredients needed for the puff pastry into the container, as shown in the picture.
5, the puff pastry ingredients mixed into a state of no dry powder, into a ball, as shown in the picture, the same wrapped with plastic wrap, placed for use.
6: Divide the awakened water and oil dough into equal parts into 12 parts, and divide the same puff pastry and date paste into equal parts into 12 parts, as shown in the picture, all covered with plastic wrap.
7: Take a small dough with water and oil skin and roll it out with a rolling pin into a round dough with a thin middle thickness around the perimeter, and put in a small dough with puff pastry, as shown in the picture.
8: Wrap the puff pastry dough with water and oil skin, knead and close the mouth tightly, as shown in the picture.
9: Roll it into long strips with a rolling pin and roll it up from top to bottom, as shown in the picture.
10, all rolled up in turn, as shown in the figure, all should be covered with plastic wrap, wake up for 15 minutes.
11. Roll out the dough rolls with a rolling pin again, and roll them up from top to bottom, as shown in the picture.
12. Roll them all up in turn, cover the plastic wrap and wake up for 15 minutes.
13: Take one of the above small noodle rolls, roll it out into a circle with a rolling pin, and put in the divided jujube puree, as shown in the picture.
14: Wrap the filling it into and pinch it tightly, as shown in the picture.
15. Wrap the filling in turn, place it with the mouth facing down, and cover the plastic wrap.
16. Take a blank wrapped in filling, press it flat, and use a knife to cut evenly around its periphery, as shown in the figure.
17. Twist the incision and twist it separately, as shown in the figure.
18, do a good job in turn, placed in the baking sheet, you can click the red food coloring in the middle to decorate, as shown in the picture, and then put into the oven, the oven is preheated in advance, the middle layer up and down the fire 180 degrees, 20 minutes, pay attention to observe the color.
19, bake out of the oven, plate can be, as shown in the picture.
20, crisp and delicious, delicious can not stop yo.
【Tips】:
1, the water and oil skin should be kneaded into a smooth state, the puff pastry dough should not be over-kneaded, and it can be grasped until there is no dry powder.
2. Cover the plastic wrap during the whole operation to avoid water loss during the production process.
3, the filling must be wrapped evenly, so that the chrysanthemum crisp made is good-looking.
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