Plum Blossom Crisps

Overview

It's Xiaohan today, so I made plum blossom cakes. The plum blossoms fell lightly, and the sparse shadows were used to pillow my dreams, and the setting sun reflected the neon clothes. The flowers of metropolitan winter are suitable for the color of snow, the moonlight, and even more suitable for the elegance of delicious food. In order to keep the plum blossoms, I made them into plum blossom cakes, which I ate in my mouth, looked at, and felt beautiful in my heart. The work was done, and I took a few pictures. It would be better to put a cup of tea to suit the occasion, but I didn’t have that time. In the meantime, I prepared horse meat stuffing + green onions to make steamed dumplings

Tags

• pastries
• baking
• afternoon tea
• coconut
• egg liquid
• lard
• low gluten flour
• pink food coloring
• red bean paste filling
• white sesame
• white sugar
• plain flour
• water

Ingredients

Steps

1. 1 Mix the pink oily crust and meringue, cover with plastic wrap and leave for half an hour.

   

2. 2 Red bean paste filling is ready.

   

3. 3 Divide each into 12 portions.

   

4. 4 Flatten the oily dough with your hands and wrap it in puff pastry.

   

5. 5 Roll into tongue shape.

   

6. 6 Roll up, cover and keep fresh for 20 minutes.

   

7. 7 Roll it out into a tongue shape again, roll it up and cover it with plastic wrap for 20 minutes.

   

8. 8 Press down in the middle to roll it into a round shape and fill it with filling.

   

9. 9 Cut 5 times into 5 portions.

   

10. 10 Cut it all.

    

11. 11 Pinch out the flower shape and use a knife to press out the petals.

    

12. 12 Place on a baking sheet, brush with egg wash, put coconut in the center, and sprinkle with white sesame seeds.

    

13. 13 Bake at 180°C for 25-30 minutes. Later, you can cover it with tin foil to prevent it from getting too dark.

    

14. 14 Baked.

    

15. 15 Finished product.

    

16. 16 Finished product.