Chrysanthemum Cake Recipe

Chrysanthemum is a fried variety in Sichuan-style pastries. At first glance, it looks like a blooming chrysanthemum. The complex petals stretch. The layers are distinct and complete without revealing the "heart". The color is elegant and pleasing the eye. Can be ate in banquets, can be ate for teatime. As a traditional Chinese pastry, the chrysanthemum cake has a light and elegant appearance. The petals should not be less than 18 in full bloom, and the filling should be evenly distributed. The petals should be uniform in size and well-defined.

 

 

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Difficult

Medium

Servings

4

Preparation time

20 min

Cooking Time

25 min

Ingredients

  • 300g Low gluten flour
  • 120ml Cooking oil
  • 40g Red bean paste
  • 15g White sugar
  • 90ml Water
  • 30g Starch
  • 1 Egg yolk

Instructions

1

Mix 150g flour with water and oil

2

Mix the other 150g flour with water, cover up both dough for 15 minutes

3

Divide the two dough in small portions with the same size

4

Take oiled dough and put it in the center of the water dough and wrap it up

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5

when it's wrapped press down the dough

6

Roll out the dough, until it became a long tongue

7

Roll the dough and cover with a plastic wrap for 15 minutes

8

Repeat this step once again and wrap again, wait 15 minutes

9

take both ends and bend inwards

10

Press down the dough and grab one piece of red bean paste

11

After wrapped the filling, press down 

12

Cut the petals with scissors

13

Twist the cut petals in the same direction and organize the shape

14

Place on the baking tray with grease or tin foil underneath. Brush the egg yolk in the center of the flower, and preheat the oven at 180 degrees and bake for 25 minutes.