Lotus crisp-You Are Foodie

By Lockie
62

Lotus crisp

I have always had a fondness for Chinese pastry. I like all kinds of snacks. Change never leaves its roots. Don't be afraid of trouble. You can do nothing at leisure.

Main Ingredients

Auxiliary Ingredients

Food color pink 3 drops

It depends on the temperature of your oven. Don't paint too dark. disgraceful. Bake at low temperature for a long time. It will not be crisp until it is thoroughly roasted.

Step 1 . 100g medium gluten flour, 10g sugar, 15g corn oil, 50ml water and good white dough. Divide into 15 parts. Get round and wake up for 15 minutes

Step 2 . 100g medium gluten flour, 10g sugar, 15g corn oil, 50ml water, 3 drops of pigment and good pink dough. Divide into 15 parts. Get round and wake up for 15 minutes

Step 3 . 150 grams of low gluten flour, 30 grams of corn starch and 75 grams of corn oil and good oil dough. Divide into 30 parts.

Step 4 . Press the flat dough and wrap the dough in. Wrap them in turn.

Step 5 . Flatten the dough with the mouth closed upward and roll it out in long strips from bottom to top. Roll them up in turn. Wake up for 20 minutes

Step 6 . Again, roll up the long strip from bottom to top. Roll them up in turn. Wake up for 20 minutes

Step 7 . Press the middle and close the two sides inward. Round for standby

Step 8 . Wrap it all up. At this time, divide the bean paste stuffing into 15 parts.

Step 9 . Roll out 2 pastries. Put white on the pink, wrap the stuffing, and close the mouth down.

Step 10 . It's like this after wrapping. White or pink can be used as leather.

Step 11 . Wrap it all up.

Step 12 . Cut into rice shapes with a knife. Cut until the bean paste filling is exposed.

Step 13 . Preheat the oven 150 degrees. Bake for 50 minutes.

Step 14 . It's ready. I tasted it before it got cold. Very crisp

Step 15 . The level is good

Step 16 . another one piece

Step 17 . The color is not so pink after baking. If you want a dark color, you can add a few drops of pigment.

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