loquat crisp
By ShanelWelch
Pipa crispy-a kind of bright crispy [the crispy layer can be seen clearly]. It has clear layers and crispy taste.
Recipe Recommendations
- flour 500 grams
- butter 80 grams
- eggs one
- bean paste 100 grams
Steps for loquat crisp
1
Add butter, eggs and a proper amount of water to knead the flour to form a dough. The hardness of the dough is equivalent to the softness of the meringue oil. The dough is a little harder in winter and softer in summer.
2
Knead the dough evenly and thoroughly.
3
Roll out the water-oil dough and place the meringue oil in the middle.
4
Wrap the meringue oil with dough and roll it into thin slices.
5
Fold the rolled dough sheet in half on both sides, roll it out again, folding in half on both sides, and make it three times in total.
6
Cut the dough sheet to see the clear layers.
7
Cut into strips about 7 centimeters wide, brush the surface with some water and superimpose them.
8
Cut into slices about 1 cm wide and gently roll open with a rolling pin.
9
Wrap in the red bean paste filling and make a loquat shaped round cake. Add the dough to the red bean paste and knead it into brown dough to make the loquat handle.
10
Put the prepared loquat crispy into an oil pan at about 150°C and fry it until done.
11
Fried loquat crispy.