Begonia Pastry
1.
Mix 110 grams of all-purpose flour, 8 grams of sugar, 37 grams of lard, and 35 grams of water to form a dough. Cover with plastic wrap and let it relax in the refrigerator for 20 minutes; mix 75 grams of low flour and 33 grams of lard to form a shortbread dough. Cover with plastic wrap. Let the refrigerator relax for 15 minutes (it will become hard for too long and difficult to operate).
2.
Divide the purple sweet potato and coconut filling, oil skin dough, and pastry dough into 10 small doses each.
3.
Press the oil skin jelly into a small round cake with your hands, wrap it in the shortbread jelly, put your right hand on the small round cake with the tiger's mouth, slowly close up, seal the mouth, and close up.
4.
Press flat, evenly, roll out from the middle into an oval long piece, roll it up into a small cylinder from the bottom up, and cover with plastic wrap to relax for 15 minutes.
5.
Squash the small cylinder, roll it into an oval long piece, roll it up from the bottom into a small cylinder, close the mouth downwards and cover with plastic wrap to relax for 15 minutes.
6.
Take a small cylinder and place it on the chopping board vertically, flatten it with your hands, and roll it out into a circle after intersecting the two ends. Put the stuffing on it, and coat the edge with egg white.
7.
Pinch out an equilateral pentagon to form a five-petal shape, paying attention to the uniformity of the petals.
8.
Cut each side 3 times. First cut 1 flat on the upper end of each side (cut the first petal thinner, the petals look good).
9.
Cut it flat again (the second petal should be cut thicker, the petals look good).
10.
Cut off the corners at the bottom of the second cut in the third cut (cut the round base smaller, so that the shape of the petals above is more prominent and the petals are more layered).
11.
After cutting, apply egg white to the center of the top of the petals, and use chopsticks to turn the first petal above the 5 sides and glue it to the center of the top.
12.
Make the Begonia crisp greens one by one.
13.
The temperature of the medium and small fire oil reaches about 100 degrees (roll the surface of the oil, put a small piece of dough into the oil pan, and the oil pops small bubbles). Use a colander to fill 2-3 noodles at a time and fry until ivory white. Can be out of the pot.
14.
After the noodles are fried, the center can be decorated with jam.
15.
Finished picture.
16.
Finished picture.
17.
Finished picture.
18.
Finished picture.
Tips:
It is suitable for frying in a small pot. The amount of oil must be over the pastry. You must wait until the surface of the oil rolls and the oil temperature reaches 100 degrees before putting the pastry into the pot. Always pay attention to the changes in the pastry. Don't turn it frequently to keep the image intact. When the petals bloom, they can be out of the pot.
