Crispy porphyrin----Bean paste and chrysanthemum cake

Overview

Please call me handicapped, today I will make a bean paste and chrysanthemum cake, the surface is fragrant and crispy! Want to lose? Come walk with me haha!

Tags

• paita
• dragon juice
• low gluten flour
• red bean paste
• salad oil
• white lard

Ingredients

Steps

1. 1 Make the pastry part first, mix low-gluten flour and white lard, knead into a pastry ball and set aside

   

2. 2 Next, make the oily dough part. Mix low-gluten flour, salad oil, and dragon juice together and knead into a smooth dough

   

3. 3 Let it sit for half an hour

   

4. 4 Divide the dough into 20g small dough, divide the pastry into 10g small balls, and roll them into balls

   

5. 5 Roll the dough into a round piece like a dumpling wrapper, place the pastry on top, wrap it up and roll it into a long strip

   

6. 6 After rolling, cover with plastic wrap and let stand for 10 minutes

   

7. 7 Then roll out the long strip into a long shape and roll it up. Repeat three times in total, and let it rest for ten minutes each time

   

8. 8 Then roll the dough into a round shape and fill it with bean paste filling

   

9. 9 After everything is wrapped, start making the flower shape. With the smooth side facing up, first divide it evenly into 4 petals, and then cut it in half from the 4 petals. There will be a total of 8 petals. Just twist the cut corners

   

10. 10 Brush a little egg wash on it, put it in the preheated oven, bake at 165 degrees for 30 minutes