Chrysanthemum pastry

Recipe for chrysanthemum pastry

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Chrysanthemum pastry is a delightful Chinese dessert that combines the delicate flavors of chrysanthemum flowers with a flaky and buttery pastry crust. This unique treat is known for its beautiful flower-shaped appearance and its subtle floral aroma. The recipe for Chrysanthemum pastry is easy to follow, requiring simple ingredients like all-purpose flour, butter, sugar, and chrysanthemum tea. Whether enjoyed as an afternoon snack or served as a sweet ending to a meal, this pastry is sure to impress with its elegant presentation and delightful taste.

Keywords: Chrysanthemum pastry, Chinese dessert, floral aroma, flaky crust, unique treat.

Chrysanthemum pastry details

Chrysanthemum pastry, recipe Rating: 4.5
Number of votes:99 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:

1. Divide red bean or lotus paste into 10 portions. Form each portion into a ball.

2. Roll out a pastry skin prepared in Step 1. Place a red bean paste onto it and wrap . Seal the edges properly.

3. With sealed edges down, press the pastry lightly to flatten it .

4. Using a cutter, cut the pastry. Avoid cutting into the centre of the pastry.

5. 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 .

6. Brush egg wash (1 egg, light beaten and strained) on each pastry.

7. 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.

8. When done, cool them on a wire rack.

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.
2. Do not over-mix the oil dough as this will result in firm, rather than crispy and puffy, pastry skin.
3. 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.
4. Always make sure the consistency/softness of both water and oil dough are about the same.