Plum Blossom Cookies (梅花酥)

Layered pastry, "Plum Blossom Cookies (梅花酥)" one of the popular Chinese cookies with red bean paste and lotus paste filling.


The making of "Plum Blossom Cookies"
Using the water dough and oil dough method, just like the Salted Egg Yolk Cookies and Chrysanthemum Cookies. This is the basic steps in making this crispy and flaky layered flour pastry.





Here it goes :-
Ing . for the pastry (A) :-
100 gm flour
50 gm shortening
Ing. for pastry (B) :-
150 gm bread flour
60 gm shortening
1/2 tbsp. sugar
1/4 cup water ( estimate water to make into a soft dough)

Filling : red bean paste, lotus paste

Method :-
1) Mix flour with shortening to form dough for (A).2) Mix bread flour, shortening, sugar and water to form dough (B). Knead dough into a smooth dough and rest for 20 mins.
3) Divide two dough into 15 portions.
4) Use (B) pastry to wrap (A) tightly and properly sealed.
5) Roll out into long strip and roll up.
6) Roll (5) into long strip again and roll up.
7) Roll (6) into long strip again and roll up.
8) Now roll out and wrap a ball of filling, sealed up properly.
9) Form into a ball and flatten the top a little, cut into 6 petals. Draw a deep line in the center of petals.
10) Refer pictures illustrated. Brush the surface with egg wash, sprinkle some black sesame seeds in center.
11) Place in baking tray, bake at 170' for 20-25 mins.

                                          


                                                    ***Happy baking with Joy & Love!!***