Lotus crisp(lian hua su )

Lotus crisp

Introduction:

"Today's batch of bean paste crisp is going to be given to a good friend of my mother. This is the first time that someone outside my family has tasted my work. I'm really nervous. I hope this aunt can like it. People who make delicious food can hear the three words "really delicious", which is the greatest comfort. No matter how hard they work, they won't care. Lotus pastry is basically the same as Dousha pastry, but there is a little change in the end, and the taste is no different. It's all about the pursuit of diversity of shape. This is my first time to do it. As for whether it looks like a lotus, please reserve your opinions. Ingredients: (a total of 10) water oil noodles: 200g flour, 2G salt, 15g sugar, 60g vegetable oil, 90g water. Oil noodles: 120g flour, 30g corn starch, 70g vegetable oil. Filling: 300g homemade red bean paste. Surface decoration: 1 egg yolk

Production steps:

Step 1: mix the dough with oil, cover with plastic wrap and wake up for 15 minutes.

Step 2: mix water, oil and flour into a ball, cover with plastic film and wake up for 15 minutes.

Step 3: divide the two kinds of noodles into small portions of the same size.

Step 4: take a portion of water oil skin and roll it into thin slices, then wrap the pastry in.

Step 5: press the seal down flat.

Step 6: roll it into a tongue.

Step 7: roll it into a roll, cover it with plastic film and wake up for 15 minutes.

Step 8: roll it into a tongue.

Step 9: roll up again. Cover with plastic wrap and wake up for another 15 minutes.

Step 10: gather the two sides of the roll to the middle, and then flatten it.

Step 11: rolling into thin slices.

Step 12: put the bean paste stuffing into the ball shape.

Step 13: wrap it like a bun and squeeze the seal tightly.

Step 14: put it on the baking tray and brush the yolk. Cut out 6 or 8 petals on the surface.

Step 15: preheat the oven 180 degrees and bake for 20 minutes.

Materials required:

Flour: 320G

Corn starch: 30g

Vegetable oil: 130g

Salt: 2G

Sugar: 15g

Water: 90g

Homemade red bean paste: 300g

Egg yolk: 1

Note: 1, petals with a knife should be better, I use scissors cut a little irregular. 2. The color should be observed when baking, and the baking time should be controlled according to the performance of the oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Lian Hua Su