Lotus crisp(he hua su )

Lotus crisp

Introduction:

"It is said that lotus is a beautiful maid beside the queen mother. Her name is Yuji, and lotus is her incarnation. At the beginning, Yuji was very envious when she saw that men were farming and women were weaving. So she moved her heart. Accompanied by the daughter of the river god, Yuji sneaked out of the heavenly palace and came to the Bank of the West Lake in Hangzhou. The beautiful scenery of the West Lake made Yuji linger in the lake. She played in the lake and was reluctant to leave at dawn. When the queen mother knew, she used the lotus throne to drive Yuji into the lake and let her "fight" If you enter the mud, you will never go to the south again. From then on, there was no beautiful maid in the heavenly palace, but there was a kind of fresh flower in the world. "Out of the mud but not dyed" is people's praise for the elegant and clean quality of lotus. The lotus crisp made of pastry is similar to lotus in shape, with clear crisp layer, beautiful appearance, crisp and sweet taste

Production steps:

Step 1: prepare raw materials: bean paste stuffing, sugar, lard, water (the color of Pitaya peel)

Step 2: prepare raw material: white flour

Step 3: use sugar, lard, water and water to make dough

Step 4: mix the dough for 30 minutes

Step 5: use lard and noodles

Step 6: mix up the pastry

Step 7: make the water oil skin and the pastry into equal size

Step 8: take a portion of the oil skin, flatten it and wrap it in a portion of the pastry. Close it down and cover it with plastic wrap. Relax for 15 minutes

Step 9: wrap it carefully at the mouth of the tiger

Step 10: roll it into a tongue shape

Step 11: roll up as shown

Step 12: do it in turn and repeat it three times

Step 13: roll the dough into a wafer

Step 14: the bean paste stuffing

Step 15: put the bean paste stuffing into the dough,

Step 16: wrap it, pinch it tightly, and place it downward

Step 17: use a knife to cut evenly into equal petals around the top

Step 18: make the lotus crisp

Step 19: put the green body in the colander and put it into a 30-40% hot oil pan

Step 20: deep fry until the petals are open. Pour hot oil on the petals.

Step 21: when the crisp layer is clear and mature, take it out and put it on a plate. The fried lotus crisp is fragrant and crisp.

Materials required:

Flour: 400g

Bean paste filling: 150g

Sugar: right amount

Lard: right amount

Note: 1, and face after wrestling a few times, can make the lotus layer more clearly. 2. Make sure you have a small fire. 3. It turns out that the color of Pitaya peel is too light to be seen in the oil pan. You can make Monascus powder or purple cabbage juice.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: other

Chinese PinYin : He Hua Su