Bean paste and chrysanthemum crisp

Bean paste and chrysanthemum crisp

Introduction:

"It's my first time to make this chrysanthemum pastry. I'm afraid it's not good enough to waste the pastry, so I only made four. I wanted to have a try. Before I had time to take photos, my baby and my sister had to leave one and two to take pictures. When I wanted to take pictures, a neighbor's child came and ate them. I'm sorry to let her alone No, so I gave another one to the children. This time, there is only the last one left. "

Production steps:

Step 1: raw material drawing.

Step 2: open the pastry and remove 4 pieces.

Step 3: take a piece and roll it a little thinner.

Step 4: use the mouth of a glass to gently press a mark in the center of the pastry as the center, and then cut the edge of the pastry into filaments around the mark.

Step 5: pack in 30g bean paste.

Step 6: move the pastry to your hand, spread a thin layer of egg liquid on the edge of the bean paste, and fold it up with tiger mouth.

Step 7: take some crispy silk at random intervals, roll it up, the length of the roll is different, so that it looks like chrysanthemum, and then put it into the baking pan.

Step 8: make all four in turn, brush a layer of egg liquid evenly on the surface, put them in the preheated oven at 210 ℃, middle layer, and lower the heat for about 15 minutes.

Materials required:

Melaleuca: 4 pieces

Bean paste: 120g (30g each)

Egg liquid: right amount

Note: heart of the poem phrase: 1: Thousand Layer pastry I have published a detailed log, see "explain thousand layer pastry in detail". 2: In the middle of the pastry, use a tool to press out a round mark, so that you can cut the edge of the pastry around that mark. I use glasses. 3: In the mouth of the hand, after moving to the hand, smear a thin layer of egg liquid on the edge of the bean paste, which is more adhesive.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: sweet