Dietary guidance: v v
Water dough (10 portions about 30g each):
100g High protein flour, non-sifted
50g superfine/cake flour, sifted
20g icing sugar, sifted
Oil dough (10 portions about 22g each):
150g superfine/cake flour, sifted
250g red bean or lotus paste
Glazed cherries for decoration
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.
To prepare oil dough: Mix both ingredients together. Do not knead this dough.
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. Seal the edges properly.
With sealed edges down, press the pastry lightly to flatten it.
Using a cutter, cut the pastry. Avoid cutting into the centre of the pastry.
Turn every cutting edge over so that the red bean paste faces up. Arrange the "petals" neatly to get a Chrysanthemum-like pastry. Place half of a glazed cherry at the centre of the pastry.
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.
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 in Step 2 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.