CHRYSANTHEMUM PASTRIES

IN GREDIEN TS:
Water dough (@30g each):
100g High protein flour, non-sifted
50g superfine/cake flour, sifted
20g icing sugar, sifted
60g shortening
70g water (1)

Oil dough (@22g each):

150g superfine/cake flour, sifted
80g shortening

Filling:
250g red bean or lotus paste
Glazed cherries for decoration (2)

M ETH OD:
1. Refer to Chinese Pastry Dough for the preparation
of pastry skin. You should be getting 10 no. of
pastries (Pic 1).
2. Divide red bean or lotus paste into 10 portions.
Form each portion into a ball.
(3)
3. Roll out a pastry skin prepared in Step 1. Place a
red bean paste onto it and wrap (Pic. 2). Seal the
edges properly.
4. With sealed edges down, press the pastry lightly
to flatten it (Pic. 3).
5. Using a cutter, cut the pastry as shown in Pic 4.
Avoid cutting into the centre of the pastry.
6. Turn every cutting edge over so that the red bean (4)
paste faces up (Pic. 5). Arrange the "petals"
 (5)

neatly to get a Chrysanthemum-like pastry. Place

half of a glazed cherry at the centre of the pastry (6)
( Pic. 6).
7. Brush egg wash (1 egg, light beaten and strained)
on each pastry.
8. 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.
9. When done, cool them on a wire rack.

NOTES:
1. Avoid pouring all water specified in water dough
CHINESE PASTRY SKIN
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IN GREDIEN TS:
Water dough:
60g high protein flour, non-sifted
25g high ratio flour, sifted
15g icing sugar
25g shortening
45ml water

Oil dough:
75g high ratio flour, sifted
45g shortening

M ETH OD:

1. To prepare water dough: Mix the flours, icing sugar and shortening in a
mixing bowl. Make a well in the middle of the dry ingredients and gradually
pour in the water. Mix well and lightly knead for about 2 minutes until a non-
sticky dough is formed. Leave the dough aside and go on to prepare oil
dough.
2. To prepare oil dough: Mix both ingredients together. Do not knead this dough.
3. Divide water and oil dough in 8 portions (Pic. 2). Each water dough portion
should weigh 20g while each oil dough should weigh 14g.
4. On a lightly floured surface, roll out a water dough. Wrap an oil dough with
this water dough (Pic. 3 ) to form a ball.
5. Use a rolling pin to roll out the dough in (4) as shown in Pic. 4. Roll as swiss-
roll ( Pic. 5). Give the dough a quarter turn and roll out the dough length wise
again. Roll as swiss-roll (Pic. 6).
 6. Repeat the same procedure for the remaining water and oil doughs. These
pastry skins are ready to be used.

NOTES:
1. 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.