Chrysanthemum cake with bean paste
Overview
When I was a child, there was a No. 3 Food Factory downstairs at home. All kinds of breads and pastries were placed on the table every day. On the way home from school or when I was out for a walk, I always had to go and take a look. Among them, I buy some chrysanthemum cakes every time I see them. I like to break off the petals and eat them. I am careful not to worry about the outer layer falling off, so I just stuff them into my mouth. I am very satisfied~
Tags
Ingredients
Steps
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Water and oil dough = 90g all-purpose flour + 15g soft sugar + 30g corn oil, add an appropriate amount of water and start the dough mixing process.
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Pastry = 70g all-purpose flour + 35g corn oil.
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Reconciled water-oil skin and puff pastry dough.
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Divide the watery and oily skin into 20g pieces.
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Divide the pastry into 15g pieces.
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Nine copies in total.
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Wrap pastry dough in water-oil skin.
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Do it all.
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Take one and roll it up from top to bottom.
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Do everything and let it rest for about 15 minutes.
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Continue to roll it out from top to bottom.
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Do everything and relax for 15 minutes.
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Fold both sides back in half, flatten, and roll into a round shape as much as possible.
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Add 7g of bean paste filling each.
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Tighten, wrap, and press into a slightly thinner round cake.
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Divide into 16 parts, do not cut off the middle, and turn the petals in one direction.
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Do it all.
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Brush a little egg wash in the middle.
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Garnish with sesame seeds.
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Preheat the oven to 210 degrees for upper heat and 190 degrees for lower heat, for 20 minutes.
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After baking, let it cool completely~
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Arrange on plate.
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Crispy and sweet~
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Haha!
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It’s time to eat~
