Chrysanthemum crispy pastry

1. Weigh the water oil skin and pastry materials separately; Mix and sieve medium gluten flour and purple potato flour, and the amount of purple potato flour used determines the color depth of the finished product; Low gluten flour in pastries can be replaced with medium gluten flour; Lard is stored at room temperature;

2. Mix their respective materials separately;

3. Knead it into a circle and cover it with cling film to prevent water from evaporating; From this step on, all materials used must be covered with cling film throughout, and the following steps will not be repeated;

4. Rub the water and oil skin for half an hour and a few more times to easily form an elastic film. This step is not necessary, but kneading the film will make the finished product more layered;

5. Divide the dough into 6 equal parts and knead them into a round shape; Water and oil skin weigh about 38 grams, and pastry weighs about 30 grams. The chrysanthemum pastry made from this is relatively large, and can also be made smaller according to preference;

6. Take a water and oil skin, flatten it, and add pastry;

7. Gather around towards the center and tighten tightly; Store with the seal facing downwards; Complete the other 5 in sequence; Relax for 10 minutes;

8. With the seal facing upwards, press it flat and gently roll it up and down from the middle. Do not roll it back and forth, try to roll it out in one go to achieve the desired length and thickness;

9. Roll from top to bottom into a roll; Complete the other 5 in sequence, relax for 10 minutes;

10. Roll the dough with the seal facing downwards, press it flat, and roll it up and down from the middle. You can hold the dough with one hand and roll it out with the other hand. Try to roll it all the way to the top, flip it over, seal it up, and roll it out again from the middle up and down, with a length of about 35 centimeters;

11. Roll from top to bottom into a roll;

12. Process several rolls in sequence and let them relax for 10 minutes;

13. Prepare the filling when relaxing the dough roll; The step of stir frying filling needs to be completed in front of kneading, and in order to maintain consistency in the picture, it is placed here; The water bean paste I use has a high moisture content and is prone to cracking during baking. Therefore, I added 20 grams of butter to stir fry 500 grams of water bean paste, which evaporates excess water. The bean paste can be squeezed into a ball without scattering;

14. 35 grams of each bean paste filling;

15. Pinch both ends of the dough roll upwards, making it U-shaped when viewed from the side. Press it flat and roll it into a slightly thinner round skin at the edge;

16. Put the bean paste filling on top;

17. The skin around should be gathered towards the center, tightly squeezed, and the extra small faces should be pinched and thinly pressed against the bottom;

All 18.6 green billets have been completed;

19. With the smooth side facing upwards, gently press it flat with the palm of your hand; If the green body is small, use a scraper to flatten and flatten it. For my slightly larger one, gently roll it out a few times with a rolling pin; Divide into equal parts, use a sharp knife to cut open without breaking at the center;

20. Pinch the two corners of each edge into a petal shape, and then use a blade to make two cuts on each petal;

21. Place it in a baking tray, spread egg mixture on the center of the green body, and sprinkle white sesame seeds;

22. Transfer to the preheated middle layer of the oven, bake at 160 degrees Celsius for 15 minutes, then cover with tin foil, turn to 180 degrees Celsius, 160 degrees Celsius, and bake for 10 minutes; Adjust the temperature and time according to the size of the cake and the actual situation of the oven;

23. After being fired, do not move it. When it is warm, move it to the drying rack. After it is completely cooled, it can be sealed and stored. It should be consumed within 7 days.

24. Purple Potato Chrysanthemum Crispy, it melts refreshing and not greasy upon entry!