Lotus crisp

Lotus crisp

Introduction:

"Make the remaining Chestnut Puree of Montblanc, ready to make something crispy. Think of before to see beautiful lotus crisp, try to do it. There is no red pigment. I squeezed some amaranth juice instead. Amaranth juice finally turned very light, and white is no different. Two color failed, but it's still crisp. Try strawberry powder next time. "

Production steps:

Materials required:

Flour: 240g

Sugar: 36g

Lard: 40g

Water: 62 G

Amaranth juice: 62g

Chestnut paste: 300g

Low powder: 200g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet