Lotus Root Crisp

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.

10. Take it out and place it on absorbent paper to remove excess oil.

11. The soft and delicious lotus root cake is ready.