Chrysanthemum cake

Overview

The chrysanthemum cake has a beautiful shape and looks like a chrysanthemum

Knead the dough first, water-oil dough and pastry dough. Ingredients for water-oil dough: 200 grams of flour, 80 grams of lard, 55 grams of water, 40 grams of white sugar. Pastry ingredients: 120 grams of flour, 60 grams of lard
The dosage is applied under water and oil, the size is the same
I put a small amount of dough into the dough and rolled it into a round shape
A good dose
Take a small piece of water-oil dough, flatten it with the palm of your hand, put a piece of small pastry dough on it, and wrap it up
Wrapped pastry dough
Wrap them up one by one
Use a rolling pin to roll it into a long shape
Roll back
Press it again with your hand
Then use a rolling pin to roll it into a long strip
Fold three times
Use a rolling pin to open the dough and roll it out
Wrap in bean paste filling
Tighten the tiger's mouth, and roll it out
Roll out the dough into a round shape and cut four symmetrical cuts
Continue to make a few more cuts
Use scissors to cut 10-12 diagonal cuts, then flip them at 45°
Gently twist each cut piece upward so that the cut is facing up. Dot it with jam or brush it with egg yolk
Bake in oven at 180 degrees with upper and lower heat until mature