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Chrysanthemum Crisp 菊花酥饼

78 comments


 The Mooncake/Mid Autumn festival has come and gone but I still have some leftover lotus and black sesame tau sar pastes. Not to waste these pastes as they are quite expensive, I made Chrysanthemum Crisp 菊花酥 (ju hua su) last week. It has a flaky crispy outer crust filled with layers of black sesame tau sar (red bean) paste, quite easy to make.  Emm..... I think the flower shape looks more like a daisy to me. Anyway this is a welcome snack to our boys and they even brought them to school for their tea break. Have a try on this if you still have some leftover tau sar or lotus pastes left. I'm sure your family will be very happy to have this as their snack too.




Chrysanthemum Crisp  菊花酥饼 
    Ingredients - makes 15
     Water Dough
     75g Bread flour
     75g Plain flour
     55g Ghee (can also use crisco or pork lard)
     20g Icing sugar
     70g Water
  • Place all the dry ingredients in mixing bowl and mix them at low speed, slowly add water till mixture combined, takes about one minute.
  • Place dough on dusted flour table. Press dough down with the heel of your hand, then roll the dough towards you. Repeat this process for about 10 times or till elastic and not sticky, then shape it into a ball (the dough still looks rough at this stage).
  • Cover dough with cling wrap and let it rest for 10 minutes.

    Oil Dough
    110g Plain flour
    40g Ghee

     300g Black sesame tau sar ( roll to 15 pcs, 20g each)
  • Combine oil dough ingredients together in a mixing bowl at low until it becomes crumbly and place it on the table.
  • Press the crumbs together with your hands, till the dough comes together and get a smooth ball and divide into 15 balls, about 10g each.

     Method:
  • After resting the water dough for 10 minutes, knead it again for a few times and divide into 15 pcs, about 20g each and knead each small dough to smooth.
  • Wrap water dough with oil dough inside. Flatten and roll to about 4 inches long and roll it up and turn the dough to length wise, roll out dough and roll it up like Swiss roll.
  • Flatten dough and roll evenly into a round shape, wrap in tar sar filling and seal the ends.
  • Use roller pin to flatten it gently to about 2 1/2 inches in diameter and use a scissors to cut the dough into 10 petals along the circle.
  • Place it on the baking tray (lined) and gently flip the petals to one side. 
  • Brush the center of the dough with little beaten egg yolk and sprinkle some black sesame seeds on top.
  • Bake at preheated oven 210 C for 15 - 16 minutes. 
  • Leave chrysanthemum crisp to cool completely and store in an airtight container for 4 - 5 days. 



Hope you have a wonderful week ahead


78 comments:

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  1. 很好看又很香脆的菊花酥饼。不要这样啦。。看了我又想做酥皮了。。。接下来的几个礼拜很博名的拿了很多shifts,不能做很多复杂的料理了。。。:(

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    1. 哈哈。。。你也不要这样啦!你做的cheesecake也很吸引我,害我想赶快去买那迷你模 :D

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  2. Ann, these are so adorable. I think they look like daisy's too, but what I love most is how light and flaky the dough looks. If you had these I'm sure the festival must have been a wonderful time. Hope you all is well with you.
    -Gina-

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    Replies
    1. Thanks Gina. I think this biscuit is also meant for mooncake festival and this is the first time making it. Will make again for Chinese New Year.

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  3. Ann, I'm early today! Your flower comes with so many pedals, I really like it! And 1 thing that I've learned after watching the slides is after cutting the dough, you also twist the pedal a bit to make a better shape! Thanks! I've marked down a bread with the shape shape but as far as I remember, the recipe didn't make this many cuts & also didn't twist the cut section like you. Will definitely follow yours if I'm going to make this in bread 1 day!

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    1. Jessie, thanks for coming so early. I need to rush out this morning after posted this recipe. So sorry can only reply late at night. I've another recipe only cut the pastry without twisting the petal but I think this one looks prettier.

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  4. They look so pretty. For a second they look like the Chinese flower buttons that are fixed onto the cheongsam. Thanks so much for sharing this recipe not forgetting the easy-to-follow tutorial!

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    1. Ah... you're right Cheah. It really looks like a flower button. hahaa...next time I'll make some with clay dough as a brooch for my cheongsam :D

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  5. Ann, this pastry looks inviting with the flower shape! like the flaky layers of pastry!

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    1. Thank you Tze. Your chocolate cake looks good too!

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  6. Hi, this looks so cute. Your food always look too pretty to eat :)

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  7. These are so pretty. :) I love how adorable they are. Can't wait to try make them.

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  8. These are so pretty. :) I love how adorable they are. Can't wait to try make them.

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    Replies
    1. Amy, have a try and let me have your feedback after trying it.

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  9. 很美丽的菊花酥饼。我家也剩余很多的月饼馅料。good ideal,也许有机会消掉咯!

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    Replies
    1. 我还有一些冰皮馅料,还没想到要怎么把它处理掉。

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  10. 很美的菊花酥饼,很想也咬上一口叻!

    那个鸡头茶壶也很典雅,好看!

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  11. Whether they are chrysanthemum or daisies they look so pretty to me, love the layers, must have been very crisp and flaky :)

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  12. Eileen, Hundred Eighty DegreesOctober 29, 2012 at 1:33 PM

    Too pretty to be eaten...:) I like flaky skin pastry: )

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  13. 你真的好棒,我爱极了这个:)

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  14. Hi Ann, excellent chrysanthemum pastry, look so pretty and very well baked. Love your presentation, very classy.

    Have a nice week ahead.

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  15. 这个也是我月饼的list其中之一,不过没法做到,嘻嘻!
    你做的真漂亮,手艺真好 :)

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    Replies
    1. 过了中秋也可以做啊,重要是家里人喜欢吃。

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  16. 好漂亮的菊花酥饼,真的太美了。
    我也刚学会做中式酥饼。

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    Replies
    1. 谢谢哦!其实很多中式酥饼都很好吃又耐收。

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  17. That's absolutely gorgeous, Ann! Such fine , delicate work. If I ever attempt this, it'll probably turn out like flowers, steamrolled and dried :)

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    1. Ping, you're so modest. I'm sure you can do a great job. Have a job :)

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  18. These are beautiful!! I dare say...wish mooncakes were this creative!

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  19. Tis is very pretty, Ann :) and i am sure delicious as well. I am a big fan of tau sar snacks, this is perfect with a cuppa :)

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    Replies
    1. Esther, can make this at home and share with your loved ones. I'm sure you'll like this very much.

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  20. Hi Ann,
    I saw in your recipe you use Ghee instead of Crisco.
    May i ask any difference in the flavour and texture wise?
    Your Chrysanthemum crisp looks so flaky ..yum yum
    mui..^^

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    Replies
    1. Hi MuiMui,
      Ghee gives better crust than crisco and is very fragrant too.
      BTW how come now cannot access to your blog?

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    2. Oh! I learn something new to me from you..thanks!
      mui..^^

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  21. Very pretty cookies! Your step-by-step photos are great... very useful to all.

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  22. 我被吸引到了!很想做。。。可是好像暂时只能看的份。你好厉害哦!真的做得好漂亮。

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    1. Jane, 近来很忙吗? 那等有空才做。 你一定也做的很美,应为你也是高手 :)

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  23. 很美。。美,得空也要试一试!

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  24. Ann, these are fantastic ! Love the flaky texture so as the perfectly-formed petals ! That slideshow's a great help as well :D

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  25. Looks so beautiful. would never want to eat one

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    1. Oh..you must try this and share it with your family.

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  26. Very neatly and beautifully made! Mine didn't turn out as nice as yours. :P

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    1. Hi Bee, Thank you very much for your compliment :)

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  27. Oh wow...Ann, these look SO pretty! Thanks very much for showing how to make it. I really love your slide instructions....so cool. I would really love to make this one day. Need to cook the bean paste again. These would be so nice to serve during Chinese New Year :D

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    Replies
    1. Mary, really hope you try to make this one day. Can you corn oil to replace ghee if you can't find it at your place.

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  28. They're lovely! The slideshow is great for seeing the process.

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    Replies
    1. Thanks Xiaolu. So happy to see your comment here.

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  29. hi,love these crisp,,may i know can i used normal tarts dough/pastry ?,,
    hope to hear from u,,
    thanks

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    Replies
    1. Hi, of course you can try using tarts dough or pastry. The texture might be different.

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  30. Wow its so pretty, Ann! I am always impressed with your creativity!

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  31. Ann, this is beautiful dessert! Your creations are always artsy and our eyes get to enjoy first before tasting. Another beautiful treat!

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  32. It looks o easy when you make them, and those look incredible! Tasty recipe and delicious pictures!

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  33. I should whip up a batch and fill my tummy

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  34. Haven't made those Chinese pastries in a long time. Love yours with black sesame filling.

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  35. These are just stunning! I don't know what else to say. Thank you for sharing. I am now following you and look forward to seeing what else you have to offer.
    Cynthia at http://FeedingBig.blogspot.com

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    1. Thanks Cynthia for leaving your comment here. I'm following you too.

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  36. Ann 你真的无所不能,什么都会做,这个菊花酥饼真的很漂亮,很吸引人。。忍不住想要咬一口呢。。:)

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    1. 来来来。。。我请你吃,要多咬几口喔 :D

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  37. 哇~~好美好像一朵朵花朵,好像吃。

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  38. This is gorgeous, Ann! I was wondering how it is done. Thanks for the step-by-step pictures. I have some leftover tau sar. Maybe I'll make these too.

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    1. Biren, hope you'll make this too. Can use vegetable oil to replace ghee, healthier.

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  39. These are beautiful and look delicious! Do you have any suggestions as to what I could use as an alternate filling? My daughter is allergic to sesame seeds :( The only thing I can think of is marzipan.

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    1. Oh wait....bean paste too, right? Any other ideas?

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    2. You mean use marzipan for filling? I think is too sweet. You can use red bean or mung bean paste or any filling that is quite dry and soft.

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  40. This is super pretty!! Would love to give it a try. Thanks Ann for sharing this wonder pretty snack!M

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