Chrysanthemum cake with bean paste

Overview

The recipe is a bit long and contains a lot of information. I just hope to share what I know with everyone, so that friends who don’t know how to do it can avoid taking some detours. The lard is boiled at home. Of course, those who don’t eat lard can substitute it with butter. It is best to knead the water-oil dough to form a film, so that the roll will not break and the dough will not leak. Basically, the dough will be smooth and the film will appear. Cut the chrysanthemum puff pastry into quarters and then into 12 pieces without cutting it in the middle. If you want the puff pastry to have a nice shape, the filling must be pressed evenly after wrapping, so that the petals will look good when turned up.

Tags

• baking
• cake flour
• food coloring
• lard
• medium powder
• red bean paste
• soft white sugar
• water

Ingredients

Steps

1. 1 Put medium flour, white sugar and lard into a bowl.

   

2. 2 Knead it into granules with your hands.

   

3. 3 Slowly try to add water while kneading the dough. It will be a little sticky at the beginning (some flours have different water absorption, so about 55 grams of water may be enough)

   

4. 4 Let the water completely dissolve into the flour lard.

   

5. 5 Move the watery skin to the table and rub it with your hands.

   

6. 6 Shred the dough with a scraper.

   

7. 7 Knead the chopped dough together.

   

8. 8 Repeat the above steps twice and then check the dough (the film can be pulled out, but it is not tough and easy to break)

   

9. 9 Cut the dough again with a spatula.

   

10. 10 Knead again as you would for bread.

    

11. 11 Just like washing clothes, rub it repeatedly.

    

12. 12 You can also beat the dough.

    

13. 13 After a few minutes, the glove film came out.

    

14. 14 Cover the kneaded oil dough with a plastic bag and then cover it with a damp cloth and let it rest for about 30 minutes.

    

15. 15 To make puff pastry, mix low flour and lard into a dough.

    

16. 16 Divide the dough into 27 grams each and divide the pastry into 17 grams each (10 pieces each)

    

17. 17 Take a piece of dough and flatten it to wrap the pastry.

    

18. 18 Do it one by one, cover it with a plastic bag and then cover it with a damp cloth to rest for about 10 minutes.

    

19. 19 Place the relaxed dough with the seal facing up, and use a rolling pin to gently roll it into a beef tongue shape from the middle (use even pressure and do not roll it too long)

    

20. 20 Roll up from top to bottom, cover with plastic wrap and let rest for ten minutes.

    

21. 21 Let them all rest for about 10 minutes in sequence (each program must be covered with a fresh-keeping bag and covered with a damp cloth)

    

22. 22 Take a roll and gently roll it from the middle and then down.

    

23. 23 Roll up from top to bottom.

    

24. 24 Cover with a fresh-keeping bag and a damp cloth to rest for about 10 minutes.

    

25. 25 Take one roll and press it in the middle with your fingers, pinching the two ends toward the middle.

    

26. 26 Use a rolling pin to roll it up, down, left and right (slightly thicker in the middle and thinner around), add bean paste filling and wrap it up.

    

27. 27 Flatten it with your hands with the seam facing down, and divide it into four parts with a knife without cutting in the middle.

    

28. 28 Divide into 12 portions.

    

29. 29 Twist each piece in one direction, with the cross-cut side facing up, and then gently shape it.

    

30. 30 Decorated with food coloring.

    

31. 31 Preheat the oven, set the middle layer to 180 degrees Celsius for about 25 minutes, then cover with tin foil for a few minutes (I like to put it in the oven for a while)

    

32. 32 Appreciation of the finished product~

    

33. 33 Appreciation of the finished product~