Lotus seed and lotus crisp

Lotus seed and lotus crisp

Introduction:

Production steps:

Step 1: prepare the ingredients of water oil skin: high gluten flour, 20 grams lard (softened), white granulated sugar and water.

Step 2: mix into a water oil dough.

Step 3: prepare pastry material: low gluten flour, lard 20g (liquefied).

Step 4: make a pastry.

Step 5: divide into equal doses.

Step 6: wrap the pastry in the water.

Step 7: close down and roll flat.

Step 8: roll up and rotate 90 degrees.

Step 9: hold for 10 minutes and roll it on again.

Step 10: roll up again and rotate 90 degrees.

Step 11: repeat steps 7-10 twice.

Step 12: cut in half for 10 minutes.

Step 13: take a dose and roll it out.

Step 14: pack in the lotus paste.

Step 15: close up and cut 3 times on the surface.

Step 16: heat the oil in the pan to 70% or 80%, and then deep fry until it is "blooming".

Materials required:

High gluten flour: 65g

Lard: 40g

White granulated sugar: 8g

Water: 25g

Low gluten flour: 45g

Lotus seed paste: 180g

Vegetable oil: right amount

Note: 1, the oil must be hot enough, so that it can blossom. 2. Worry about greasy can also use the oven, but there is no clear petal feeling. 3. You can also change it into mashed jujube and bean paste. Make whatever you like. 4. Try not to omit the process. 5. Do not mix the flour of pastry skin and water oil skin, do not knead, so as not to affect the taste.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: sweet