Crispy lotus root
Introduction:
"Traditional Chinese pastry is crisp on the outside and soft on the inside, soft and elastic, layer by layer, with a layered taste. Nowadays, butter is used to replace part of lard in the formula, which makes the taste more crisp and fragrant. It's just that r-making is a bit troublesome, and fewer and fewer people are willing to take the time to make it. "
Production steps:
Materials required:
Low gluten flour: 600g
Eggs: 2
Lard: 400g
Custard powder: 50g
Butter: 450 G
Jujube paste stuffing: appropriate amount
matters needing attention:
Production difficulty: Advanced
Technology: deep fried
Production time: one hour
Taste: sweet
Chinese PinYin : Lian Ou Su
Crispy lotus root
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