Fu Yong-soo

Recipe Recommendations

• lard 60 grams
• medium-gluten flour 220 grams
• water 110 grams
• bean paste a little
• food coloring a little
• Dark red jam appropriate amount
• low-gluten flour 180G

• sweetening
• fried
• several hours
• senior

Steps for Fu Yong-soo

1

The first one, 110 ml of water, was divided into three parts, two of which were edible colours, and the light pink and dark pink water solution was adjusted proportionately; 60 g of pig oil and 220 g of congested flour were divided into three pieces, which were added to the water, the water solution was mixed, coated into water oil, covered with a membrane, and static lax backup。

2

180 grams of low-strength flour and 90 grams of pig oil mixed into dry soaks with the same hardness as the watery oil coats。

3

The soak is divided into three equals, and the tarp is also of a different colour。

4

Three colours of mixed skin, folded together by colour, covered in soaks, covered in flour, with a small amount of dry powder in the middle, with the most superficial brushing on a thin layer of water, and pressured out of the face with a round mold。

5

10 grams of rose-beans sand, wrapped in round face, glued in the middle of the mouth。

6

The entrance is folded into a five-point fraction and the shape of the pentagon star is trimmed with scissors。

7

With scissors on each side, 3 scissors, the first layer is pressed lightly; at the end of the strip, a little water is wet, and in turn, the two adjacent to the upper and lower layers form the full flower。

8

It's all done. The oil's in the pot。

9

The oil is hot enough to reach 120°C, a raw embryo is placed in a screening net, and the hot oil is slowly pouring in, so that the briquette's surface is evenly opened。

10

The whole cocoon is immersed in the hot oil, the frying is completely open, the petals are hardened and the controlled oil is extracted; deep red jam is enough on the bouquet。

Fu Yong-soo Make Tips

Recipe Categories

• afternoon tea recipes