Lotus Root Crisp

Name: Lotus Root Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Low-gluten flour; 2 pcs egg; 400g lard; 50g cheese powder; 450g butter; Some Jujube Stuffing

by Ocean moon

4.7 (1)

Favorite

5

Difficulty

Hard

Time

1h

Serving

2

Chinese traditional crisp, soft on the outside and soft on the inside, soft and elastic, layered on top of each other, with a layered texture. Nowadays, butter is used in the recipe instead of part of the lard, and the taste is more crispy, but it is a bit troublesome to make, and fewer and fewer people are willing to spend time making it. "

Ingredients

Lotus Root Crisp

1. According to the dosage of the formula, add proper amount of warm water to the raw materials of the water-oil dough to form a dough. The ingredients of the shortbread are also mixed together, knead thoroughly by hand, put into a flat plate and spread into a thin and uniform long slice, put in the refrigerator for 20 minutes, and let the shortbread solidify. Pinch as well. Then take it out, roll out the water and oil dough, wrap the shortbread, roll it out and fold it in half, repeat three times. Ten minutes between each period to release muscle strength.

2. The rolled puff pastry must be cut across the cross section to clearly see the puff pastry layer, otherwise the puff pastry layer will not be clearly layered.

3. Divide the puff pastry into about 8 cm wide strips, spray a little water, stack 4 pieces, and press lightly to bond them together.

4. Then cut into 1 cm thick long pieces.

5. Use a rolling pin to gently roll into thin slices.

6. Brush a layer of egg liquid on the side of the filling core so that it will not fall apart during frying. Rub the jujube filling core into long strips.

7. Wrap it up and make it into a long and thin lotus root shape, with the mouth facing down, brush a little egg liquid on the mouth, and dipped in sesame seeds so that it will not fall apart during frying.

8. Scalding the green onion leaves, divide them into thin strips, and tie three knots on the lotus root.

9. Put it in when the oil temperature is 120°C, wait until the crisp embryo floats, the oil temperature rises to 150°C, fry until golden brown and remove.