Chrysanthemum Pastry
Chrysanthemum Pastry
Try this quick and popular Singapore and Malaysia noodle dish recipe by Martin Yan from Back to Basics.
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 30 minutes
  • Yield 20 servings
  • For Water-based Dough
  • 300 grams High protein flour
  • 30 grams Sugar
  • 120 grams Palm based margarine
  • 135 grams Water
  • Additional Ingredients
  • 560 grams Red bean paste filling
  • 1 Egg yolk for egg wash
  • For Oil-based Dough
  • 200 grams Low protein flour
  • 90 grams Palm based margarine
  1. To prepare Water-based Dough:
  2. Combine high protein flour, sugar and margarine in a mixing bowl
  3. Make a well in the middle of the dry ingredients, then gradually pour in the water
  4. Mix well and lightly knead for about 2 minutes, until a non-sticky dough is formed
  5. Set aside for later use
  1. To prepare Oil-based Dough:
  2. Mix low protein flour and margarine
  3. Do not knead this dough
  1. To assemble:
  2. Divide water-based dough, oil-based dough and red bean paste to form twenty equal portions each. Prepare a clean surface by flouring it lightly
  3. Roll out one portion of the water-based dough, then wrap it about one portion of the oil-based dough, forming a rounded sphere
  4. Use a rolling pin to flatten the sphere out, before rolling it up to form a cylindrical shape
  5. Flatten the cylinder of dough using the rolling to roll length-wise, then roll it up to once again form a cylindrical shape
  6. Repeat the rolling process twice more, until you end up with a flat piece of pastry
  7. Place one portion of red bean paste atop the pastry, then wrap, sealing the edges properly to form a spherical shape
  8. Once this is done, press down lightly upon the pastry to flatten it
  9. Using a cutter, cut a line from the diameter towards the middle of the pastry, but avoid cutting into the actual centre
  10. Repeat until you have twelve slits
  11. Then, carefully, turn every edge over 90°, so that the red bean paste faces up
  12. Arrange the 'petals' neatly so as to create a chrysanthemum-shaped pastry
  13. Prepare egg wash by lightly beating the egg yolk and running it though a strainer
  14. Brush the egg wash over each pastry, then bake in a preheated oven at 180°C for 30 minutes
  15. When pastries are done, cool over a wire rack before serving or storing

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