Chrysanthemum Flaky Tarts with Pineapple Fillings

Directions

• Mix ingredients from for water and oil skins separately in two bowls until combined. Cover with cling film and allow the dough to rest for 20 minutes.
• Roll the dough into a long log and divide into six small, equal portions – 10g for water-skin, 5 g for oil-skin.
• Flatten a portion of water dough and wrap in a piece of oil dough. Seal the edges. Place the dough seam side up and carefully roll dough into a thin sheet.
• Roll up the dough lengthwise and chill for 10 minutes.
• Carefully flatten the dough into a thin sheet and roll up widthwise to form a log. Repeat steps 3-5 until all dough balls have been used up.
• Rest the logs for another 10 minutes and roll the dough lengthwise (the final roll). Cut the dough half and use as wraps.
• Preheat oven to 165°C. And divide pineapple tart paste to small individual balls that weigh 4g each.
• Lightly flatten the dough to thin round sheets and use to wrap pineapple fillings.
• Seal the edges; place the dough seam side down, lightly flatten using your palm and make 6 small incisions on the edges (do not cut through the center)
• Lightly tweak the incisions 180 degrees to reveal the pineapple paste inside. The tweaking process will form “petals” that resemble a flower.
• Brush all “flowers” dough with egg wash and bake in oven for 40 minutes, until golden brown.