Happy Friday Steemians!
Today I would like to share with you a classical Chinese dessert, chrysanthemum flaky pastry. In ancient times, there were various refreshments in the palace in China, which looked elegant and delicious, including the chrysanthemum flaky pastry. Pastry dessert is one of the typical palace snacks , it was used for sacrifice except celebrating the Spring Festival. And this kind of dessert, which also called white skin dessert, is homely, comforting and truly good.
Its filling, red bean paste, has a tender texture and a delicate, subtle flavour, plus the crispy pastry, tastes very good! In addition, its beautiful appearance implies people's good will and wish.
又到了周末了，今天给大家分享一款经典得中式点心，宫廷菊花酥。古代皇宫里的点心各种各样，精致无比，其中就有菊花酥哦。酥皮类的点心是典型的宫廷小吃之一，除了过年，平时祭祀也有用到。这种白皮点心皮酥馅糯，口感细腻，美味可口。
I originally wanted to use purple sweet potatoes to make the dessert, but I failed to buy it. So I used the read bean paste stored in my fridge. Of cause you can select other ingredients for filling, such as pumpkin, matcha, jujube paste etc as long as you like.
我本来打算想做紫薯馅料的，可是在我家附近的超市里没有买到紫薯，正好家里还有一些红豆，就做了豆沙馅的。如果你喜欢其他的，比如枣泥，南瓜，抹茶，那么替换掉豆沙馅，做法是一样的哦。
Material 原料：
| Ingredients名称 | quality重量 |
|---|---|
| cake flour (outer skin)低筋面粉(水油皮) | 60 g |
| butter (outer skin) 猪油(水油皮) | 5 g |
| sugar (outer skin) 白糖(水油皮) | 5g |
| water (outer skin)水(水油皮) | 30g |
| cake flour(pastry)低筋面粉(酥皮) | 60 g |
| butter(pastry)猪油(酥皮) | 30 g |
| red bean paste 红豆沙 | 150g |
| egg 蛋液 | 适量 |
| sesame 芝麻 | 适量 |
Instruction做法：
一、水油皮
1、 将低筋粉，白糖，黄油，水放入一个大碗中，用手揉成光滑面团，转到案板上继续揉出薄膜。盖上保鲜膜，醒30分钟。备用。
（我没有现成的猪油，用的黄油。）
In a large bowl, add in cake flour, sugar, butter and water, use your hand to knead it until the dough A is smooth, cover it with plastic for 30 min. set aside.
2、将低筋粉和黄油倒入案板上，用刮面板抄拌至均匀的絮状，再用手揉成光滑的面团。盖上保鲜膜，备用。
Add the cake flour and butter(30g) to the work surface，using rubber scraper to cut it. And then use your hand to knead it until form a smooth dough B. cover and set aside.
3、分别将水油面、油酥分成10g一个剂子，红豆沙分成20g一个剂子。准备待用。
divide the two dough into ten parts separately，so did red bean paste.
4、开酥。将水油皮擀平，再将油酥包入水油皮中。收口后，朝下压扁。注意不要太用力，否则干油酥容易漏出。
Roll out a small dough B and place a small dough B in the middle of it, fold it and form a dough C.
5、用擀面杖轻轻将面团擀长约7-8厘米的牛舌状。然后纵向卷起，并用手掌压扁。再次将其擀长，注意不要太过用力，以免破皮，漏酥。再将其卷起，呈圆柱状。一排排站好。
Roll out the dough C using rolling pin and then roll it from bottom to top, press it using your hand, roll it out again, and then roll it. join end to end . one by one.
6、两端捏紧，按扁，逐个包入15g豆沙。收口后，按压成均匀的扁平状。用刀划成8-10等份，中间不要切，留出一厘米左右。然后顺时针90度翻转。逐个做完。
press it and then place read bean paste in the middle of it. cut it into ten parts with a knife. rotate each part by 90 degree. one by one.
7、烤箱预热200度，中间刷蛋液，撒白芝麻。放入烤箱烘烤30分钟。
preheat the oven to 200 C, brush egg on the middle of it and sprinkle them with white sesame seeds, bake them for 30 min.
Enjoy it !
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