lotus root crisp
By RickieJohns
Ingredients: butter,eggs,flour,bean paste,seaweed
- sweetening
- fried
- an hour
- senior
Steps for lotus root crisp
1
Add butter, eggs, and appropriate water to make dough. The hardness of the dough is equivalent to the hardness of the meringue oil.
2
Roll out the dough and place the meringue oil in the middle.
3
Wrap in crispy oil and roll into large pieces.
4
Roll it into a large piece and fold it in half on both sides, roll it out again, and fold it in half on both sides for a total of three times.
5
Cut the opened meringue into strips 8 cm wide, brush with a little water, and stack the 4 slices.
6
Cut into 1 cm wide slices.
7
Gently roll it out and wrap in the bean paste filling.
8
Make it into the shape of lotus roots.
9
Cut the seaweed into strips, tie it at the lotus root knot, and fry it in an oil pan at about 150°C.
10
Fried lotus root crisp.