[Chinese pastry] chrysanthemum cake ~ recipe-Chinese Food-best chinese food recipes-cooking food

[Chinese pastry] chrysanthemum cake ~

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Chrysanthemum cake. You can think of its shape as chrysanthemum when you see the word. In fact, there are many different works called chrysanthemum cake. This chrysanthemum cake is mainly used in the pastry dough in the dark crisp way to operate. The key points of the operation are crisp, even petal cutting, and proper baking temperature. Finished products - 10

Cooking ingredients

egg liquid:moderate amount

white sesame:moderate amount

Cooking Steps

Step1:First make the tare. Put the low gluten powder on the table. Open the nest and pour in the water, sugar and lard.

Step2:Mix the dough with a scraping board to form a cotton batt, and combine it to form a dough.

Step3:Knead the dough into a uniform, smooth and hands-free state. Remove the dough. Cover with plastic film to prevent air drying. Wake up for 30 minutes. (a friend who is not used to hand kneading can knead the dough to a smooth state directly with a dough press or a dough mixing machine

Step4:Make a dry pastry. Knead the lard on the table until it is even. Then spread the low gluten powder on the lard evenly.

Step5:Mix lard and low gluten powder with scraping board until they are even and flocculent.

Step6:Use the scraper to mix lard and low gluten powder on the table to a delicate state.

Step7:Knead the dry pastry into a ball. Set aside.

Step8:Divide the water and oil noodles and the dry pastry into 10g and the red bean paste into 20g. Ready to use.

Step9:Open and crisp. Roll the tare flat, then wrap the dry pastry in the tare.

Step10:After tightening the mouth, press it down. Be careful not to use too much force, or the dry pastry will leak out easily.

Step11:Use a rolling pin to gently roll the dough about 8cm long.

Step12:Then roll it up lengthwise and flatten it with the palm of your hand.

Step13:Roll it out again. Be careful not to use too much force to avoid breaking the skin.

Step14:Roll it up again. It's cylindrical.

Step15:Close the ends.

Step16:Roll out the dough. It's a little thick in the middle and a little thin on both sides.

Step17:Filling. Pack 20g bean paste one by one. Press into a uniform flat shape. (wrap the bean paste in the rough side

Step18:After tightening the mouth, flatten and flatten the pastry. Don't be too thin, just 0.5cm thick.

Step19:Forming. Cut 16 knives evenly with a blade. (make sure to cut the petals evenly to be like a flower

Step20:Turn the petals clockwise. Brush the egg liquid in the middle and point the sesame seeds. Baking temperature - 220 ℃, 200 ℃, baking time - 30 minutes.

Step21:Bake until golden. Serve in pan.

Step22:Features of finished products - Chrysanthemum like shape, uniform size and golden color; · pay attention to the control of temperature when heating. The time should not be too long to avoid scorching

Step23:Perfec

Cooking tips:1. In step 2, special attention should be paid to the temperature of the hands. Hand rubbing is conducive to the absorption of Lard by the dough; · the lard in this step can be replaced by butter in equal amount; · the dough can be kneaded to the state that can get out of the glove film; · copying and mixing - apply into the powder by hand or scraping panel, and mix repeatedly from the inside to the outside, from the top to the bottom. 2. Open the crispness evenly and neatly. Appropriate amount of dry powder should be used, but not too much; when dispensing, it should be evenly divided to avoid different sizes; there are skills in making delicious dishes.