Chrysanthemum crisp, also known as petal crisp, is a traditional dim sum, named after the chrysanthemum-like shape. With a crispy texture and a sweet and soft filling, it is suitable as a delicate refreshment for families to enjoy every day
By miboi Mibo
<h2>Royalties</h2>
15g white sugar
Water 80g
Lard 90g
Medium gluten flour 150g
Low gluten flour 110g
Bean paste filling 240g
<h2>Practice steps</h2>
1, water and oil noodles step: add white sugar, water, lard 30g and gluten flour in the main pot, cover the pot lid and measuring cup, set: 1 minute / kneading dough. When cooking is over, remove and pour onto the panel. Wash the main pot. Gently knead by hand to form a smooth, soft and smooth water-oil surface. Wrap the dough in plastic wrap and let stand for 20 minutes.
2: Shortening step: add 60g of low gluten flour and lard to the main pot, cover the pot lid and measuring cup, set: 3 minutes / kneading. When cooking is over, remove the puff pastry with a spatula and wash the main pot
3. Small packet crisp step: Layer the water and oil surface and the puff pastry into 12 parts, and roll them into a ball shape (cover with plastic wrap to prevent dry skin). Roll out the water-oil noodles into a round skin with a slightly thin edge in the middle of the middle thick edge, and place the puff pastry in the middle of the water-oil dough. The water-oil dough is pulled upwards and closed. Close down, press into a round blank, and complete 12 in turn (cover with plastic wrap and wake up for 20 minutes)
4. Take a round blank and use a rolling pin to push up and down to form an oblong shape. (Pay attention to sprinkling powder on the board to prevent sticking) Roll up the rolled dough from top to bottom, and complete 12 dough blanks in turn. Take a rolled blank and press it flat with the mouth facing up. Roll out long squares along the long side. Roll up the dough again from top to bottom. After all the dough is wrapped in puff pastry, cover with plastic wrap to prevent drying. Take a dough, close the mouth upwards, gently press in the middle of the dough, and use your fingers to fold the pastry slice into the middle. After pressing the dough with the palm of your hand, roll out into a round crust with a diameter of 10 cm (the bare side is facing down). At this point, all the pastry opening steps are completed
5, filling steps: bean paste into 20g / piece, kneading. Wrap the bean paste in the round dough. Shut up and make sure you don't leak it. Press flat with your hand. Cut 4 knives into 4 equal parts first, and cut 2 knives on each equal part to form 12 parts. Twist each small equal part to form a petal. Brush the egg mixture in the middle and sprinkle with black sesame seeds. Place the baking tray in the middle of the oven. Set: Bake at 175°C/18-25 minutes. After cooking, remove and cool before eating or sealed.
<h2>Tips</h2>
1. After pre-cooking, low-gluten flour will make the puff pastry effect better. Method of pre-cooking low gluten flour: preheat the oven to 150 ° C, then put 100g of low gluten flour into the baking for 10-15 minutes, remove and cool to room temperature, sift and use. 2, the lard used in the dough is best to be refined by itself, requiring white color and less water content. 3. The amount of lard in the dry puff pastry recipe can be increased to 70g in winter. When making dry puff pastry in summer, the dough will be relatively thin and soft, and its softness and hardness can be adjusted by refrigerating in the refrigerator to achieve the same softness and hardness as the water and oil noodles when opening the pastry. 4, in the process of opening the puff pastry, we should pay attention to whether the dough skin is sticky with the dough, you can sprinkle a little flour to prevent stickiness, but it should not be too much, after each sprinkling, you can use your hands to wipe the flour floating on the surface.
<h2>Nutritional benefits of white sugar</h2>
White sugar taste sweet, flat, return to the spleen, lung meridian. It has the effect of moisturizing the lungs, suppressing cough, and benefiting the lungs, soothing liver qi, nourishing yin, seasoning, removing bad breath, healing sores and detoxifying alcohol, and detoxifying salt and brine. Appropriate consumption of white sugar can improve the body's absorption of calcium, provide body energy, maintain the normal function of the heart and nervous system, and protect the liver and detoxify. Modern medical research has found that white sugar can also change the speed of wound healing, which can promote the growth of tissue cells.
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