Corner Café

August 16, 2011

Flaky Daisies 菊花酥



8-petal daisies.

12-petal daisies.

Time flies! It will be Mooncake Festival in less than a month and the season for buying (or making) and eating Chinese pastries again! To start off, I decided to make these daisy pastries, or more strictly speaking Chrysanthemum Puffs (菊花酥) in Chinese. However I thought I would call them daisies for our English speaking readers which sounded more friendly.


Makes 8 pastries

Water Dough:
60g bread flour
60g cake flour
15g icing sugar
50g lard
50ml lukewarm water

Lard Dough:
80g cake flour
40g lard

240g red bean paste (I used store-bought)

1 egg, lightly beaten for eggwash
white or black sesame seeds
1. For the Water Dough: Put both types of flour, sugar and lard in a mixing bowl, mix briefly to incorporate the lard. Slowly add just enough water to form a soft but non-sticky dough. Knead until smooth, form into a ball, wrap in cling film and set aside (or put in the refrigerator in hot weather) for about 20 minutes before using.
2. For the Lard Dough: Rub lard into the flour until a soft dough formed. If it is too soft, chill in the refrigerator to harden a bit. If it is too hard, knead it a bit more until you get soft dough about the same pliability as the water dough. It is important that the malleability of the lard dough should be about the same as the water dough when making the Chinese flaky pastry.
3. Divide the water dough and the lard dough respectively into 8 equal portions each and round them all into small balls. Divide the red bean paste filling into 8 equal portions.
4. Follow the preparation of the Hidden Layering Flaky Pastry as shown in Huaiyang Flaky Pastry up to step 17.
5. Roll out each dough piece to about 6cm (for 8-petal daisies) or 8cm (for 12-petal daisies) in diameter. Make 8 cuts or 12 cuts with a pair of kitchen scissors as shown in the photo. To make the cuts even, use a small 2cm or 3cm round cutter (or bottle cap) to mark a light indentation in the centre of the pastry so you can cut to the indentation. Then twist each petal 90 degrees to reveal the filling as shown in the photo.

Cut the pastry into petals.

Twist petals 90 degrees.

6. Preheat oven to 180°C. Line a baking sheet with baking paper. Arrange the pastries apart on the lined baking sheet. Eggwash the centre of the daisies only and sprinkle with a little sesame seeds. Bake for 20-25 minutes, or until the puffs are light golden in colour.


Taste: Flaky pastry with a sweet red bean paste filling
Consume: Best within a week
Storage: Store in airtight container at room temperature
Recipe Reference(s):


  1. SD these are so pretty, who bears to eat them. Btw I am organizing a heritage food trail. Do join me if you hv the time.

    Comment by Edith — August 16, 2011 @ 12:14 am | Reply

    • That sounds like a good idea, I will try if I’ve got time, very busy nowadays though and still need to make mooncakes soon.

      Comment by SeaDragon — August 20, 2011 @ 5:50 pm | Reply

  2. Amazing ! very nice ….I have an invitation this week …I’ll try them …..if they turn nice like yours , I’ll send you a picture !
    Thanks a lot for your blog.
    Fatiha from Algiers

    Comment by Fatiha from Algiers — August 17, 2011 @ 6:26 pm | Reply

  3. wow..this is really nice! I have a pack of red bean paste in my pantry… I can make these now!!! Thanks for sharing.

    Comment by Su Chin — August 19, 2011 @ 8:01 pm | Reply

  4. Wow I love it! So beautiful, very eye catching.

    Comment by bety — August 26, 2011 @ 8:58 pm | Reply

  5. I can’t see the pictures.. it says Bandwith exceeded.. Photobucket 😦

    Comment by CL — September 4, 2011 @ 6:39 am | Reply

    • Sorry about that. The monthly 10G (free) bandwidth allowed by Photobucket was all used up in August, but all pics will return to normal tomorrow which is the beginning of my monthly bandwidth usage.

      Comment by SeaDragon — September 4, 2011 @ 8:35 am | Reply

      • Thank you, you have so many wonderful recipes, going a long way back to your previous blog! Thank you for sharing, it would be sad to lose that!

        Comment by CL — September 4, 2011 @ 11:35 am | Reply

  6. Great timing for the upcoming mooncake festival 🙂
    Can I substitute shortening for lard ???


    Comment by Angela — September 6, 2011 @ 12:56 pm | Reply

  7. Looks like an interesting shape to try! I’ve made only the standard round/dome shaped flaky mooncakes. This Daisies will be on my next “to-do” list! 🙂

    Comment by Clara — November 18, 2011 @ 9:30 pm | Reply

  8. love your site. I made this yesterday and it was perfect. my husband don’t like sweets, so he is very picky when it comes to desserts. even he approve this pastry.

    Comment by Kim — March 16, 2012 @ 10:24 am | Reply

  9. Hi!! I just made your Japanese Style Sweet Bun Dough and I’m completely in love!! It is so soft and fluffy!! For this one, can I use butter instead of the lard?? Thanks 🙂

    Comment by Kelsey — October 7, 2013 @ 7:50 pm | Reply

    • Yes, you can, but if you can find Crisco shortening, it will be a better substitute.

      Comment by SeaDragon — October 8, 2013 @ 11:35 am | Reply

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