Kue Bunga Krisan Special

Ingredients

• 480 gr ready-made red bean paste (for filling), divide 16 parts @ 30 gr
• 1 egg yolk for smearing
• 50 gr of sesame for sprinkling

Dough A :

• 300 gr of low protein wheat flour
• 125 gr of white butter
• 25 gr of powdered sugar
• 1/4 tsp salt
• 125 ml of water

Dough B :

• 125 gr of white butter
• 200 gr of low protein wheat flour

1. Make dough A: mix wheat flour, white butter, powdered sugar, and salt, mix well. Pour water little by little, knead until smooth and the dough is slightly mushy, then divide into 16 parts, round and set aside.
2. Make dough B: knead the butter until mushy, mix the flour, knead again until the dough is completely fused. Divide into 16 parts (about 15 gr), round, take 1 part of dough A, flatten, put 1 part of dough B in it, wrap, tidy, set aside, do until the dough runs out.
3. Take 1 round of dough from the first order, thin it then roll. Do it until all the dough is rolled. Take 1 roll of the first order, flatten 1/2 cm thick, fill the red bean paste, cover, round. Then flatten, cut into pieces the sides of the sphere not until it breaks, twisting the pieces until they form flowers.
4. Spread the center of the cake with the yolk, sprinkle the sesame, then bake at a temperature of 200 degrees C until cooked yellowish for 30 minutes. For 16bh

Note: This cake can also be fried, How:

1. Fill the dough, round it and then rough the surface.
2. Fry in hot oil until the cake is chewed.