Crispy lotus root

Crispy lotus root

Introduction:

"Traditional Chinese pastry is crisp on the outside and soft on the inside, soft and elastic, layer by layer, with a layered taste. Nowadays, butter is used to replace part of lard in the formula, which makes the taste more crisp and fragrant. It's just that r-making is a bit troublesome, and fewer and fewer people are willing to take the time to make it. "

Production steps:

Materials required:

Low gluten flour: 600g

Eggs: 2

Lard: 400g

Custard powder: 50g

Butter: 450 G

Jujube paste stuffing: appropriate amount

matters needing attention:

Production difficulty: Advanced

Technology: deep fried

Production time: one hour

Taste: sweet