Orchid cake

Recipe Recommendations

• flour 500 grams
• butter 80 grams
• shortening 350 grams
• chocolate appropriate amount
• jam appropriate amount

• fruity
• fried
• three-quarters of an hour
• ordinary

Steps for Orchid cake

1

After rolling out the meringue, roll it into 0.5 cm thin slices, and then cut it into squares with a side length of 6 cm. The method shown in the picture makes several cuts at the four corners [the rolling method of meringue is introduced in the previous few crispy points].

2

Roll up the lower two corners and stick with egg liquid.

3

Roll up the top corners towards the center and stick with egg liquid. This forms the shape of an orchid.

4

Deep-fry the prepared orchid crisp in a frying pan, or bake it in the oven at 180°C.

5

Draw orchid leaves with melted chocolate, squeeze jam into the orchid crisp, and serve on a plate.

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