Lotus Seed Puff Pastry(lian rong su )
Lotus Seed Puff Pastry
Introduction:
Production steps:
Materials required:
Flour: 415G
Corn starch: 35g
Salt: 2G
Sugar: 30g
Water: 135g
Corn oil: 135g
Lotus stuffing: right amount
Salted egg yolk: right amount
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Lian Rong Su
Lotus Seed Puff Pastry
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