Lotus crisp(he hua su )

Lotus crisp

Introduction:

"Lotus cake is a traditional snack. I've done the oven baking version before, but today I'm on the fried version. My friends who don't have an oven can do the same. It's really crispy. "

Production steps:

Step 1: mix 150g flour and 75g lard to make a pastry.

Step 2: knead 100g flour, 15g lard and 50ml water into white dough.

Step 3: knead 100g flour, 15g lard and 50ml water into red dough.

Step 4: make two kinds of dough into strips.

Step 5: divide the dough into ingredients according to the size you need and round it.

Step 6: divide the pastry into the same amount as the dough, flatten a white dough, wrap the pastry in it, and close the dough into a circle.

Step 7: flatten the white dough and roll it into an oval shape.

Step 8: roll up the oval from top to bottom and relax for 10 minutes.

Step 9: wrap all the dough in the pastry as above and roll into a roll for 20 minutes.

Step 10: place the rolled dough vertically and roll it into long strips.

Step 11: roll the dough from top to bottom.

Step 12: follow steps 10-11 to complete all the dough, cover with a safety film for 20 minutes.

Step 13: place the roll vertically and fold the top and bottom ends to the middle.

Step 14: round the dough and roll it

Step 15: put the red patch on the white patch and roll it gently.

Step 16: mix 100g coconut, 50g butter, 50g sugar and 50g milk to make coconut stuffing.

Step 17: put the coconut stuffing in the middle of the dough.

Step 18: wrap the dough around the filling, close the mouth, and round it.

Step 19: use a knife to cut petals on the surface of the dough. The depth of the cut is one or two layers to the coconut stuffing.

Step 20: heat the oil to 120 degrees, deep fry the lotus crisp in the oil over medium low heat until the petals spread.

Materials required:

Flour: 350g

Lard: 105g

Water: 100ml

Monascus powder: right amount

Coconut: 100g

Butter: 50g

Milk: 50g

Sugar: 50g

Note: when frying lotus crisp, you can use a spoon to ladle hot oil and pour it on the top, so that the petals can bloom faster.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: sweet

Chinese PinYin : He Hua Su