Chinese Food
Round lotus floating leaflet -- lotus crispy without relaxation
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The lotus leaves in the sky are endless. The lotus flowers in the sun are different red. I saw the lotus crispy just out of the oven. The light pink made me feel happy. The recipe is from @ darling and stinky mom's egg yolk crispy. It's a nice change of shape. This recipe doesn't need to relax. It saves time. It doesn't need to worry about breaking the skin. I've been tossed around for so long. There's no sign of breaking the skin. This recipe will make people fall in love with making all kinds of crisps...
Cooking ingredients
Cooking Steps
Step1:Pour all the ingredients except butter in the oil skin into the bread bucket. Start the dough mixing procedure. About 20 minutes.
Step2:Mix the low gluten flour and lard in the pastry.
Step3:We'll make the coconut stuffing while waiting for the dough. Add the softened butter into the sugar powder and stir evenly. Then add the egg. Stir well and then add the coconut. Stir evenly.
Step4:Coconut stuffing is divided into 10 pieces on average. After rounding, it is put into the refrigerator for refrigeration.
Step5:Divide the blended oil skin into two parts on average. Add Monascus powder to one part. Knead them evenly.
Step6:In this way we get two colors of oil.
Step7:The oil skins of two colors are divided into 10 parts respectively. Roll the round back cover and put on the fresh-keeping film for standby.
Step8:The pastry is divided into 20 parts. They are also round.
Step9:Take a portion of the tare, roll it into a circle with a rolling pin, put a portion of the pastry in the middle, wrap it like a bun, and close it tightly. All the oil skins are treated like this.
Step10:It's the same with both colors.
Step11:Wrap the dough with the mouth facing up. Use a rolling pin to roll it into an oval shape. Roll it together from the bottom to the top. This completes the first rolling. All dough is rolled in this way.
Step12:Then roll it for the second time. Close up the dough and roll it open with a rolling pin. Try to roll it into a rectangular strip this time.
Step13:Roll all the dough in turn.
Step14:Take a white roll. Press it down from the middle. Press both ends to the middle. Use a rolling pin to roll it into a circle with the thickness in the middle and the thickness around.
Step15:Take another red roll and do the same. Then put the white pancake on the red pancake and the coconut stuffing.
Step16:Turn it over. Close the skin. Let it cling to the filling. Press the stuffing with one thumb. Push the pie crust upward with the other hand. Make it cling to the stuffing and slowly climb up. Finally, close the mouth. Make sure to tighten the mouth.
Step17:After closing the mouth, round it.
Step18:Use a sharp knife to cut the dough three times averagely. There are six cuts. Just cut into the coconut stuffing.
Step19:Put all the dough on the baking tray.
Step20:Put it into the preheated oven. Heat it up and down for 150 ℃. Bake it for 40 minutes. After about 30 minutes, it will be covered with tin paper. The color will look good.
Step21:Do wel
Cooking tips:1. It's better to rub the oil skin out of the film, so that it won't break when rolling. It's easy for the recipe to get out of the film. The toaster will do it in 20 minutes. 2. The quantity of Monascus powder is for reference. Remember to adjust it yourself. 3. The baking temperature and time shall be adjusted according to the oven. 4. Cover the tin paper when baking for 10 minutes, so that the color will not be too deep. There are skills in making delicious dishes.
