Fresh and natural --- lotus crisp(qing xin zi ran he hua su )

Fresh and natural --- lotus crisp

Introduction:

Production steps:

Step 1: water oil skin material

Step 2: mix the flour and powdered sugar in a basin, add lard, and knead them into a uniform powder by hand. Add water, and knead them into a smooth dough

Step 3: pastry, flour and lard. Cut and mix evenly with a rubber scraper until there is no dry powder. Knead the dough

Step 4: divide the oil skin into two dough, add red pigment into one dough and knead evenly

Step 5: relax for 20 minutes

Step 6: divide the red oil skin equally into 10 portions

Step 7: divide the white oil skin equally into 10 portions

Step 8: divide the pastry equally into 20 portions

Step 9: take a red skin, roll it into a round skin, and put in a pastry

Step 10: wrap it up and close it down

Step 11: roll it into a tongue shape

Step 12: roll up from top to bottom, finish the red oil skin in turn, and the white oil skin is also done in this way, roll up and relax respectively

Step 13: open the door again

Step 14: roll up again

Step 15: do it in turn

Step 16: relax again for 20 minutes

Step 17: roll them into round cakes

Step 18: put the red oil on top of the white oil

Step 19: pack a mung bean paste stuffing and pinch tightly

Step 20: wrap it up and close it down

Step 21: pack all the lotus crisps in turn, and cut each dough with a knife. The cut should be as deep as the red oil skin

Step 22: preheat oven 170 degrees, middle layer, heat up and down, bake for 30 minutes. It's OK to see the finished products crispy layer by layer

Step 23: finished product

Materials required:

Low gluten flour: 250g

Water: 125g

Sugar: 25g

Lard: 40g

Mung bean paste stuffing: right amount

Note: baking: oven middle, up and down the fire, 170 degrees, bake about 30 minutes, the oven temper is not the same, do reference

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Qing Xin Zi Ran He Hua Su