Mulberry Lotus Crisp

Mulberry Lotus Crisp

1. Prepare the wall breaker and put the filter cup for the juice.

2. Cover the lid for safety

3. Turn on the power and pour the mulberries into the wall breaker

4. Set the juice block to turn on at low speed and slowly accelerate for 30 seconds and it will be OK

5. You can use a stirring rod to assist in squeezing juice, which is particularly convenient and will not leave dead ends

6. To pour out the juice puree, use the small spoon in the attachment to make it easy to dig out the corners and corners.

7. 250G low flour on water, directly use juice 125ML, lard 50G, salt 8G and mix the noodles and knead into a ball

8. Oil noodle 150G, lard 75G, and noodles relax for 10 minutes and divide into equal portions

9. Take a piece of water surface and wrap it into the oil surface seal

10. Press flat, roll, roll, and repeat this twice

11. Wrap in plastic wrap and relax for 10 minutes before rolling out

12. Coconut filling is wrapped in butter and coconut mixture and sealed

13. Cut it with a sharp knife according to your liking

14. Preheat the oven at 200 degrees and put it into the oven on the upper and lower fire for about 20 minutes

Tips:

Oven power has different power according to the timing of your own oven