Chinese Food
Daisy crispy ~ small chrysanthemum crispy
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I always like Chinese dim sum. I think it's more delicious. The stuffing in the middle of the snack can be changed into jujube paste, purple potato and so on. It's tedious. It needs patience
Cooking ingredients
Cooking Steps
Step1:Place the tare material in the toaster. Start and flour procedure for 20 minutes.
Step2:Knead until the film can be pulled out.
Step3:Some of the pastry materials are mixed into a ball.
Step4:Put the dough in the fresh-keeping bag and refrigerate for half an hour.
Step5:The pasta dough and pastry dough are divided into 8 parts.
Step6:Cover the pastry with water and oil dough. Divide the bean paste filling into 8 small balls on average.
Step7:For the first time, roll - take a dough. The interface is upward. Roll the dough into long strips.
Step8:Roll up from bottom to top. Cover with plastic wrap. Rest for 10 minutes.
Step9:The second rolling - the interface is facing up. The second rolling is long.
Step10:Roll it up from bottom to top. Cover with plastic wrap. Rest for 10 minutes.
Step11:Take out a dough. Press it flat in the middle. Pinch both ends together. Roll it into a circle.
Step12:Put bean paste in the tundish.
Step13:Hold tight.
Step14:Gently roll it into a circle with a diameter of about 8cm.
Step15:Cut four.
Step16:Another cut in the middle of each flap.
Step17:Finally, it was divided into 16 lobes on average.
Step18:Carefully lift one petal. Turn the petal clockwise to make the bean paste part upward. The other petals are the same.
Step19:Put it in the baking tray.
Step20:Use chopsticks to dip in red pigment to make stamens.
Step21:Oven 160 degrees. Bake for 20 minutes.
Step22:Complet
Cooking tips:1. Eight Daisy crisps can be made with the amount of prescriptions. 2. The lard in the recipe can be changed into butter or vegetable oil in equal amount, but the effect of shortening will be affected. Lard has the best crisp effect and the most fragrant taste, followed by butter and vegetable oil. 3. To boil lard, we need lard. The freshly boiled lard is transparent. When it is cooled, it will become white paste. The cooled lard can be put into the refrigerator and refrigerated. 4. Every step of rolling out needs to wake up. When waking up, cover it with plastic wrap. Otherwise, the skin will be dried easily. 5. If the dough is very soft during the wake-up process, it means that your dough is likely to be crispy. It means that the room temperature is too high. Put the dough in the refrigerator and refrigerate it before operation. 6. If you can't see the operation methods in the picture and text recipe clearly, you can watch the video recipe in the microblog - there are skills in cooking between the microblog and wood food.
