菊花酥配方

Chrysanthemum Pastries

INGREDIENTS:

Water-shortening dough:

300g (2/3 lb.) all-purpose flour

150g (1/3 lb.) water

75g lard or shortening

Flaky dough:

225g (1/2 lb.) all-purpose flour

112g (1/4 lb.) lard or shortening

Filling

300g sweet red bean paste

1 egg yolk

black sesame seeds as needed

1 Mix and knead the two doughs separately. Divide each into 25 equally sized portions. Wrap one portion of flaky dough inside each piece of water-shortening dough

2 Roll out each piece of dough until thin and fold into thirds. Repeat this process two more times. Roll out thin. Wrap one tablespoon bean paste in each piece of dough, then flatten. Carve out chrysanthemum petals with a small knife. Brush some lightly beaten egg yolk on the center of each and sprinkle on some black sesame seeds for the pollen

3 Preheat the oven to 180C (360 F). Arrange the chrysanthemum pastries on a baking sheet and bake 15 minutes