Lotus Crisp-winning Works of Lezhong Colorful Summer Baking Competition
1.
Raw material map
2.
Mix the oily skin materials and knead it into a smooth dough, take out 110 grams and add the red pigment to make a red dough, wrap it in plastic wrap and put it in the refrigerator to relax for 30 minutes.
3.
The pastry ingredients are mixed into a dough, wrapped in plastic wrap and placed in the refrigerator to relax for 30 minutes
4.
After the oily skin and shortbread are loosened, divide the oily skin into 10 grams each, the shortbread into 5 grams each, and the red beans into 20 grams each.
5.
Take a portion of oily skin Reunion, roll it out, and pack a portion of shortbread.
6.
Shape it into a ball, close it up and press it flat, and roll it into a long strip with a rolling pin.
7.
Roll up from top to bottom.
8.
Wrap all the shortbread in turn and let it rest for 15 minutes.
9.
Roll up the loose dough again and let it rest for 15 minutes.
10.
Take a portion of the pastry, press it from the middle, push the two sides to the middle, and make it into a round ball, with the smooth side facing up, and roll it out into a circle.
11.
The rolled pastry is white on the bottom and red on the top, wrapped in red bean paste, and rounded up with a tiger’s mouth. On the contrary, if you want red on the outside, put the red pastry on the bottom and white on the top.
12.
Put it into the baking dish with the mouth down, brush the surface with egg yolk liquid, and use a sharp knife to make three cuts evenly to form an opening.
13.
The rest of the white shortbread is transformed into bauhinia again.
14.
Put it in the preheated oven, the middle layer is 185 degrees for 30 minutes.
15.
The freshly baked lotus is sweet and crispy, so delicious.
16.
Complete picture
