Lotus crisp(he hua su )

Lotus crisp

Introduction:

"If makaron is a lady in the palace, then the lotus cake is a beauty in the south of the Yangtze River."

Production steps:

Step 1: cut purple potato and steam it

Step 2: add appropriate amount of fine sugar and condensed milk while it is hot and grind into mud

Step 3: squeeze in the lemon juice and the color will be beautiful (OK). Make a ball of 20g.

Step 4: 200 grams of medium flour, 70 grams of lard, 30 grams of sugar, 60 grams of warm water knead into pastry, put the fresh-keeping bag to wake up for 30 minutes. Knead 135 grams of low flour and 70 grams of lard into pastry and put it in the fresh-keeping bag to wake up for 20 minutes. Then they were divided into 12 equal parts.

Step 5: roll the pastry into an oval shape, roll it up, cover it with plastic wrap and wake up for 20 minutes.

Step 6: wake up the dough roll and roll it for 15 minutes

Step 7: take a pastry and roll it into a round cake. Wrap it with purple potato balls.

Step 8: scratch the surface a few times. Lay oil paper on the baking pan and heat it up and down 180 degrees for 30 minutes.

Materials required:

Medium flour: 200g

Low powder: 135g

Lard: 120g

Fine granulated sugar: 30g

Warm water: 60g

Purple potato: right amount

Condensed milk: right amount

Lemon: one

Note: fine granulated sugar can be increased or decreased according to your preference.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : He Hua Su