Swan crisp
Ingredients: butter,lotus seed paste,eggs,flour,shortening
Recipe Recommendations
- flour 500 grams
- butter 80 grams
- eggs one
- shortening 350 grams
- lotus seed paste 150 grams
- sweetening
- fried
- an hour
- senior
Steps for Swan crisp
1
Add butter, eggs and a proper amount of water to the flour and form a water-oil dough. The hardness of the dough should be equivalent to that of shortening. [The hardness and hardness of shortening will be related to the temperature. It will be soft in hot weather and hard in cold weather].
2
Roll out the dough and wrap it in shortening.
3
After wrapping, roll it into a large piece, fold it in half on both sides, repeat this step twice, roll it into a large piece, and the meringue is ready.
4
Cut the meringue into strips 8 cm wide, brush with some water, stack the 4 layers, and compress them into 1 cm thick slices.
5
Gently roll it open with a rolling pin to wrap the lotus paste filling heart.
6
Shape it into the shape of a swan.
7
Rub thin strips with water-oil dough to make a swan's neck, and bake in the oven until done.
8
Put the crispy raw embryos into an oil pan at 150°C and fry them until done.
9
Connect the fried crispy point to your neck, and the swan crispy is ready.