Chrysanthemum Cookies (6)

1 Name: Apprentice Chef 04/12/14(Tue)08:34 ID:HAj3acnc [Del]

A chrysanthemum cookie sounds like a good idea to me. Unfortunately recipes for such a thing exist nowhere on the internet. So it looks like it is up to me to invent them.

Does anyone have any ideas for chrysanthemum cookies??

I have toyed with some ideas in my head but I think still the easiest way to make them would be to mix chrysanthemum tea into whatever sort of cookie mixture we end up using.

2 Name: Nevadash 04/12/19(Sun)05:45 ID:MTwtjAEh [Del]

Chrysanthemum tastes like ass. The only reason chrysanthemum is drinkable is because of the tons of sugar in it. With that said, lots of contemporary Asian cooking utilized fresh flowers as a garnish or ingredient. For a flower-based cookie, I'd start with something lighter as the base, like a macaroon.

3 Name: Apprentice Chef 04/12/20(Mon)07:20 ID:qqjsnM3P [Del]

Today I decided to make something. I still wanted to try inventing chrysanthemum cookies but didn't quite feel like a cookie so I decided upon some sort of bread. Chrysanthemum bread!

http://www.lerman.biz/asagao/melonpan3.html -- I used this recipe for melonpan but didn't make any kind of filling or topping. When it came to the water, I made chrysanthemum tea and used that.

This was my first time making any kind of bread by my self so I wasn't really sure what to expect. We don't have a thermometer so I wasn't able to get the exact temperature for the water. I boiled my water, added it into a cup with a tea bag, and put it in the refrigerator for a little bit. Once it had cooled down a fair amount (around room temperature) I mixed the egg into it and added it into the dry ingredients.

I allowed the entire chunk of dough to raise for a while (in front of my roommate's space heater), broke it into six chunks, rolled those chunks until they were nice and smooth, and added a little bit of sugar to the top. I put the chunks onto a cookie tray and cooked it on about 170ยบ for probably 40-50 minutes (I tried taking them out earlier but it was obvious the center was still uncooked).

They ended up being very very delicious. The flavour of chrysanthemum tea was very very subtle, but still noticeable. The sugar on top of the bread added a very nice and sweet taste.

4 Name: Apprentice Chef 04/12/20(Mon)16:22 ID:Hr4idVL0 [Del]

Wow sounds good! It might make a good christmas tradition :)

5 Name: Apprentice Chef 2005-08-18 21:21 ID:vCe/F9xD

Take a Chrysanthemum and make tempura. That would be cool.

6 Name: Apprentice Chef 2005-08-19 15:02 ID:CzhvTuTB

>>5
Would burn badly.

Did you use your own Chrysanthemums for the tea?

Sounds delicious. I'm going to try it, too!

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