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INGREDIENTS:
Water dough (@30g each):
100g High protein
flour, non-sifted
50g superfine/cake
flour, sifted
20g icing sugar,
sifted
60g shortening
70g water
Oil dough (@22g each):
150g
superfine/cake flour, sifted
80g shortening
Filling:
250g red bean or
lotus paste
Glazed cherries
for decoration
METHOD:
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Refer to
Chinese Pastry
Dough for the preparation of pastry skin. You should be getting 10
no. of pastries (Pic 1).
-
Divide red bean or lotus paste into 10
portions. Form each portion into a ball.
-
Roll out a pastry skin prepared in Step 1. Place a red bean paste onto it
and wrap (Pic. 2). Seal the edges properly.
-
With sealed edges down, press the pastry
lightly to flatten it (Pic. 3).
-
Using a cutter, cut the pastry as shown in
Pic 4. Avoid cutting into the centre of the pastry.
-
Turn every cutting edge over so that the
red bean paste faces up (Pic. 5). Arrange the
"petals" neatly to get a Chrysanthemum-like pastry. Place half of a
glazed cherry at the centre of the pastry (Pic. 6).
-
Brush egg wash (1 egg, light beaten
and strained) on each pastry.
-
Bake in a preheated oven at 200 deg C
for 30 minutes. Brush egg wash on the pastries as soon as the pastries are taken
out form the oven.
-
When done, cool them on a wire rack.
NOTES:
- Avoid pouring all water
specified in water dough at one time. As the adsorption nature of flours
varies, you may need to adjust the amount of water specified here.
- Do not over-mix the oil dough
as this will result in firm, rather than crispy and puffy,
pastry skin.
- Avoid pressing while rolling
out the dough in Step 5. This may cause the oil dough wrapped inside the
water dough to leak out. You may not get nice and consistent pastry skin
if this happens.
- Always make sure the
consistency/softness of both water and oil dough are about the same.
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