Lotus crisp(he hua su )

How to make lotus crisp

Raw materials for making lotus crisp

Flour 150g, cooked lard 50g, jujube paste 125g, sugar 25g, peanut oil 500g (about 35g).

Processing steps of lotus crisp:

1. Add 75g flour into 45g cooked lard and rub thoroughly to make pastry. Add 5g of cooked lard and 50g of water into the remaining flour, mix well and rub thoroughly to form the skin. Pull the dough and pastry into 15 agents, wrap the dough into pastry, roll the long strip with a rolling pin, and roll it into a roll. Press the roll flat by hand, fold it into three folds, and roll it into a round skin.

2. Divide the jujube paste into 15 parts, wrap them in the round skin, knead them into a round shape by hand, cut them into 5 equal parts with a knife at the top, and cut them into half of the round body.

3. In a frying pan, add peanut oil and heat it to 40% heat. Add raw lotus crisp and fry it in low temperature (do not color). Turn out the crisp layer by layer. If the petals are in full bloom, sprinkle sugar on the flower center.

Lotus crisp

Lotus crisp is a famous traditional snack in Hangzhou, Zhejiang Province. "Out of mud but not dyed" is people's praise for the elegant and clean quality of lotus, which is made of pastry. Lotus shaped, crisp layer is clear, the shape of the view is beautiful and moving, crisp and sweet food, unique flavor.

Lotus crisp is a kind of fancy pastry commonly used in banquets, giving people the enjoyment of beauty.

Practice 1

Production technology

[raw materials]

Flour 150g, lard 50g, jujube paste 125g, sugar 25g, peanut oil 500g (about 35g). 1. Remove the skin and heart of dried lotus seeds, wash them and put them in the cage, steam them with high heat until they are crisp, and then knead them into mud (or finely ground with a small meat grinder) to form lotus antler;

2. Wash and heat the frying pan, then add the cooked lard. When it is 40% hot, add the sugar and cook it;

3. After the sugar is melted, pour in the lotus antler and stir fry it continuously with a hand spoon. The heat should be medium at the beginning. If the bubbles are too fast, use low heat to prevent scorching and reduce the bubbles;

4. Add white sugar and continue to stir fry until it doesn't touch the spatula. Then add the cooked lard and stir fry until the lotus antler is bright and white;

5. Take half of the flour, add 50 ml warm water and lard, mix and knead thoroughly to form water oil dough;

6. Add lard to the other half of flour and rub evenly to make dry pastry;

7. Wrap the pastry into the water oil dough, roll it flat, roll it into rectangular thin sheet, fold it into three layers, roll it into thin sheet, fold it into three layers, roll it open and fold it, then roll it into thin sheet with uniform thickness, and cut 20 round skins with a round die;

8. Divide the lotus seed paste into 20 parts, place them in the center of the crust, pinch them tightly, and place them with the necking part facing down. Cut them into five equal pieces with a blade from the top to all sides to form the lotus seed paste;

9. Put the green bodies into the colander separately in batches, put them into a 30-40% hot oil pan, deep fry them until the petals are open and the crisp layer is clear and mature, take them out and put them on the plate;

10. Put red cherry on the top of lotus cake.

Production tips

1. When rolling the pastry, the thickness should be uniform, and when rolling it into a rectangle, the four corners should be neat for folding;

2. The best way to cut petals is to just touch the filling heart. If the petals are too shallow, the crispy layer is not easy to initiate, and if the petals are too deep, the filling heart is easy to expose;

3. When frying, the oil temperature should be appropriate, not too much each time, and the discharge should not be too tight, so as to prevent adhesion and breakage during frying;

4. Due to the frying process, 1000 grams of cooked lard should be prepared.

Practice 2

Material Science

Materials used

Low gluten flour 300g

Butter 122 G

accessories

Two purple potatoes

1 teaspoon condensed milk

1 teaspoon soft sugar

Half a lemon

Water 58 ml

Fine granulated sugar 28g

How to make lotus crisp

Cut the purple potatoes into pieces and steam them in the steamer

< I2. < / I add condensed milk and soft sugar while it is hot, and squeeze in some lemon juice

< I3. < / I you can see that where there is lemon juice, the color immediately becomes bright

Put the purple potatoes into the fresh-keeping bag and roll them into mud with a rolling pin

< i5. < / I this will be more delicate

Knead it into 20g balls and refrigerate it

< i7. < / I ready to make pastry: 150 grams of low flour surrounded by powder wall, 75 grams of softened butter in the middle

< I8. < / I after gently rubbing, use scraper to form a ball

< i9. < / I divide into 10 parts and roll into small balls

< I10. < / I oil skin: 150 grams of low powder to form a powder wall, put 47 grams of softened butter, 58 ml of water and 28 grams of fine sugar in the middle

< i11. < / I rub gently

Knead into a smooth dough

Cover with plastic film and relax for 15 minutes

< i14. < / I divide into 10 parts and roll into small balls

< i15. < / I take a small ball and press flat

< i16. < / I pack the pastry ball

< i17. < / I put the right hand on the ball with the tiger's mouth and slowly close up

< i18. < / I finally seal the mouth

Press flat on the cutting board

< I20. < / I roll it into an oval shape with a rolling pin

< I21. < / I roll up from top to bottom

< I22. < / I roll all the pastries in turn and relax for 15 minutes

< i23. < / I roll it into an oval shape again with a rolling pin

< I24. < / I roll up from top to bottom and relax for 15 minutes

< I25. < / I take a pastry and press it flat after two ends intersect and roll it into a circle

< i26. < / I wrapped in purple potato balls

< I27. < / I round slowly

< I28. < / I use a knife to draw a "meter" shape on the top to reveal the purple potato filling. Don't cut it too deep, otherwise it will collapse when baking

< i29. < / I preheat the oven, lay a layer of oil paper on the baking tray, and put it into the baking tray

< i30. < / I fire up and down, 190 degrees

< i31. < / I about 8 minutes, the "lotus petals" have begun to open, bake about 30 minutes, the surface is yellowish

Nutrition

Energy 3148.1 kcal, vitamin B 60.18 mg, protein 82.36 g, fat 160.67 g, carbohydrate 366.55 g, folic acid 280.24 μ g, dietary fiber 16.78 g, cholesterol 139.5 mg, vitamin A 44 μ g, carotene 21 μ g, thiamine 1.58 mg, Riboflavin 0.37 mg, nicotinic acid 15.34 mg, vitamin C 13.5 mg, vitamin E 15.61 mg, calcium 325.1 mg, phosphorus 1796.8 mg, potassium 2614.2 mg, sodium 21.38 mg, iodine 7.25 mg, magnesium 731.8 mg, iron 10.66 mg, zinc 7.48 mg, selenium 26.97 mg, copper 3.49 mg, manganese 20.85 mg

Nutrition analysis

1. Wheat flour: flour is rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals. It can nourish the heart and kidney, strengthen the spleen and intestines, remove heat and quench thirst.

2. Lotus seed: anti-cancer and anti-cancer: lotus seed is good at tonifying the deficiency of five internal organs, unblocking the Qi and blood of twelve meridians, making Qi and blood smooth but not rotten. The oxidized palmatine contained in lotus seed has inhibitory effect on nasopharyngeal carcinoma. All these constitute the nutritional and health care function of lotus seed in anti-cancer and anti-cancer; lowering blood pressure: the non crystalline alkaloid N-9 contained in lotus seed has the effect of lowering blood pressure; strengthening the heart and calming the nerves: the alkaloid contained in lotus seed core has the effect of anti-cancer It has significant cardiotonic effect, while Liensinine has strong anti calcium and anti arrhythmia effects; Nourishing and tonifying deficiency, stopping astringent essence: raffinose in lotus seed is a good tonic for all ages, especially for those who are chronically ill, postpartum or old with body deficiency; Liensinine has the effect of suppressing sexual desire, and it has a good effect of stopping astringent essence for young people who have many dreams, frequent spermatorrhea or slippery sperm.

3. Cherry: the iron content of cherry is very high. Eating cherry often can supplement the body's demand for iron, promote hemoglobin regeneration, prevent iron deficiency anemia, strengthen physique, strengthen brain and intelligence; cherry is rich in nutrition, with the functions of regulating qi, strengthening spleen and stomach, dispelling wind and dampness; it is beneficial to anorexia, dyspepsia, rheumatism and body pain; eating cherry often can nourish the face and body It can make skin rosy, tender and white, remove wrinkles and spots.

Suitable for people

1. Most people can eat it, especially for partial eaters

Chinese PinYin : He Hua Su