1: Making stuffing: Take 50g of coconut milk, 20g of powdered sugar, 20g of egg yolk and 20g of butter softened at room temperature, mix and knead evenly, form a block, divide into 10 portions, knead into balls, and freeze in the refrigerator for half an hour.
2. Making oil-water noodles: mix 40 ml of water with pink edible pigment, mix 65,438+000 g of low-gluten flour, 65,438+00 g of lard and 65,438+00 g of sugar, add pink water in the middle, knead alternately into dough with smooth surface, cover with plastic wrap, and let stand and relax for 65,438+05 minutes.
3. Making dry cakes: 65g of low-gluten flour and 35g of lard are mixed and kneaded evenly and divided into 10 meatballs.
4. Blending the oil surface: knead the slack oil surface into strips, divide them into 10 portions, and cover them with plastic wrap.
5. Wrapping: Take out the oil-water skin, flatten it slightly, roll it flat, wrap it with dry skin, and close it.
6. Fold the dough twice and three times: gently flatten the dough, fold the two ends to the middle respectively, and relax for a while; Roll flat, repeat the second folding, cover with plastic wrap, and relax for 15 minutes.
7. Skin embryo shaping: roll the loose dough flat, wrap it in the stuffing, and cut each piece into six pieces, with the depth cut to the stuffing, leaving about 1 cm at the bottom, and flatten it slightly.
8. Deep-frying: select light-colored edible oil, heat it to 120 degrees Celsius, gently add the lotus crisp green embryo, fry until it is open, take it out and drain it.
Hello, I'm glad to answer your question. I need lard.
1 water and oil skin: common flour 120g. Water 62g, lard 20g, sugar 18g, common flour 200g, lard 100g.
2 Red water oil skin: common flour 120g. Water 62g. 20g lard, a little monascus powder.
3 white oil bag with crispy noodles. Crispy noodles in red oil. Wake up for 20 minutes.
Roll out the white oil skin and put it under. The second layer of red oil skin is rolled into noodles. It's red bean paste
5 Hold your mouth tightly and face down. Plastic surgery ~
6 evenly distribute 3 cuts on the surface pattern with a knife, and use a sharp cut at the top.
7 oven 160 degrees, bake for 30 minutes. Look at the colors, they are all the same. Cover it with tin foil. Watch out for dark colors.
I hope my answer can help you.
raw material
Flour 150g, lard 50g, jujube paste 125g, sugar 25g, peanut oil 500g (about 35g). 1. Peel and wash the sun-dried lotus seeds and plumula Nelumbinis, put them in a cage, steam them with strong fire until they are crisp and cooked, and knead them into mud (or mince them with a small meat grinder) to form lotus paste;
2. Wash the wok and heat it, then add the cooked lard. When it is 40% hot, add sugar and cook.
3. After the sugar is gelatinized, pour in the lotus root paste and stir fry with a spoon. Start with a moderate heat. If the bubbles are too urgent, use a small fire to prevent the bubbles from being burnt until the bubbles are reduced;
4. Add sugar, continue to stir-fry until the spatula is not sticky, then add cooked lard and stir-fry until the lotus paste is bright white, which is the lotus paste stuffing;
5. Take half of the flour, add 50 ml of warm water and lard, mix and fully knead into water-oil dough;
6. Add lard to the other half of the flour and knead it evenly into a crisp noodle;
7. Wrap the crispy dough in oil-water dough, roll it flat, roll it into rectangular thin slices, roll it into three layers, roll it into thin slices, roll it into three layers, roll it together, roll it into thin slices with uniform thickness, and cut 20 round skins with a round die;
8. Divide the lotus paste stuffing into 20 parts, put them in the center of the blank skin respectively, pinch them, put them down, and cut them evenly into five petals around the top with a blade to form a lotus paste blank;
9. Put the green body into a colander in batches, put it into a 30% to 40% hot oil pan, fry it until the petals are open and the crispy layer is clear and mature, then take it out and put it on a plate;
10. Put the red cherry on the lotus crisp.
Production skill
1. When the pastry layer is rolled, the thickness should be uniform, and when it is rolled into a rectangle; The folding angle should be neat;
2. It is advisable for the blade to cut the petals and just touch the filling center. Too shallow, the crispy layer is not easy to initiate, too deep, and the stuffing is easy to expose after frying;
Lotus crisp
3. When frying, the oil temperature should be appropriate, not too much at a time, and the discharge should not be too tight to prevent adhesion and damage during frying;
4. Due to the frying process, it is necessary to prepare1000g cooked lard.
You must add lard to the tutorial you see. Animal fats such as lard and butter are solid at room temperature and have "volume", which can play the role of bulking agent, so the food tastes crisp. Animal fat has a special fragrance, which cannot be achieved by adding vegetable oil, eggs and milk. But even some cakes with soft taste have no effect with vegetable oil.
Pastry baked with ordinary vegetable oil tastes hard and crisp instead of crisp, and the finished product will feel more greasy, because the dosage is larger than animal fat, so as to achieve similar effects.
Today's cakes, even without lard and butter, use hydrogenated vegetable oil instead of ordinary vegetable oil, so-called margarine, margarine, shortening ... These things are actually oxidized vegetable oil. If there is really no vegetable oil, you can only use vegetable oil, that's all. It is best to use relatively tasteless corn oil, because peanut oil and soybean oil have a heavy aroma of oil crops.