Chrysanthemum cake
Overview
Chrysanthemum cake, a kind of traditional snack, is named after its shape like a chrysanthemum. It has a crispy texture and a sweet and soft filling, which is loved by everyone.
Tags
Ingredients
Steps
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Prepare ingredients. Water-oil skin: 150g low-gluten flour, 20g lard, 1g salt, 60ml water, 10g sugar; pastry: 110g low-gluten flour, 50g lard; filling: 320g red bean paste; 2 drops of red food coloring, 10g water.
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Mix all the ingredients for the water and oil dough together and knead it into a smooth dough, then let it rest for half an hour.
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Mix all the ingredients for the pastry together and knead it into a smooth dough, then let it rest for half an hour.
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Divide the water dough and puff pastry into 8 small doughs of the same weight.
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Wrap the pastry with water and oil skin.
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After everything is wrapped, let it sit for ten minutes.
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Take a small piece of dough and roll it into a long loaf.
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Roll up the dough from one end.
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After all the dough is rolled, let it rest for ten minutes.
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Roll the risen dough roll into a long strip again.
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Then roll up the dough from one end.
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After rolling all the dough the second time, let it rest for another ten minutes.
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Roll the risen dough roll into a round shape.
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Wrap in about 40 grams of red bean paste filling.
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Tighten the dough joints, place it face down on the board and let it rest for ten minutes.
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Flatten the dough. Then use a knife to cut 12 bevels on the edge.
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Flip the edge of the knife so that the bean paste filling is facing up.
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Mix food coloring with 10 ml of water and mix well.
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Use chopsticks to apply food coloring and dot six red dots in the middle of the chrysanthemum cake. Then put it in the preheated oven and bake at 180 degrees for 20 minutes.
