Hydrangea Crisp
1.
Soak dried lotus seeds for more than 12 hours,
2.
Cook until soft,
3.
Use a food processor to add a small amount of water to mud, (the amount of water is just enough to stir the lotus seeds)
4.
Mix the oil and white sugar evenly,
5.
Pour the lotus seed paste,
6.
Stir-fry until it is not sticky, put it in a bowl, refrigerate for more than 2 hours,
7.
Pour the low flour on the chopping board, make a nest, add salt, 20g butter and 3g white sugar,
8.
Pour water,
9.
Slowly reconcile from the outside to the inside,
10.
Use a scraper to bring the surrounding surfaces to the middle,
11.
Finally knead it into a smooth dough,
12.
Roll out the dough, cut 80g butter into thin slices, and spread it flat in the middle of the dough,
13.
Wrap the left and right sides,
14.
The upper and lower sides are also sealed, (must be sealed tightly)
15.
Three fold,
16.
Turn it over,
17.
Roll it out,
18.
Three fold,
19.
Again and again,
20.
Become a three-folded dough, turn it over, roll it out,
21.
Repeat the above actions five or six times,
22.
Wrap the rolled dough in plastic wrap and refrigerate for 1 hour.
23.
The frozen lotus seed paste does not stick to your hands. It is easier to handle. Peel the duck eggs.
24.
Divide the lotus seed paste into equal parts, roll out, and pack half of the salted duck egg yolk,
25.
Wrapped into a smooth ball,
26.
Roll out the refrigerated dough and cut into even long strips.
27.
Weave it into a cross,
28.
Wrap the egg yolk lotus paste filling,
29.
Close,
30.
Put it on oiled paper, brush with whole egg liquid, 180 degrees, about 30 minutes, the surface is golden,
