1. 100g flour + 40g water + 10g lard mix,
2. It will become watery and oily skin, this amount will feel a little difficult, but do not add water, just knead harder, knead it into a smooth dough, wake up for about 20 minutes,
3. 60g flour + 30g lard and into pastry dough,
4. And good pastry,
5. Wake up for 10 minutes,
6. Divide into equal parts, 9g each for pastry dough and 15g for water and oily crust dough,
7. Wrap the shortbread with water and oily skin,
8. Close the mouth as tightly as possible, facing down,
9. After packing everything,
10. Roll it out, evenly,
11. Roll up in one direction,
12. After rolling, let it stand for 10 minutes,
13. All rolled up, after a while, you can continue rolling in the same order as before.
14. Roll it out,
15. Roll up,
16. Rolled up into small rolls much shorter than the previous one,
17. With the thumb in the middle,
18. Pinch it down hard,
19. Turn the roll mouth up,
20. Pinch into a small cylinder,
21. Roll it out, mix the red bean paste and diced winter melon, put 25g of filling in each,
22. wrap up,
23. Use the knife to make 4 deep cuts, as long as you don’t cut the skin, how deep you can come,
24. Boil the oil to about 70°C (you can obviously feel the heat when you put your hand on the oil 20cm above the oil.) In the middle, use a brush to apply a little red yeast powder. Use the oil method to open the appropriate amount of flowers before putting it in. Fry on a low fire until all flowers bloom,
Tips:Hold it with a spoon to fix the degree of flowering, and the shape of it will look better.
