Osmanthus sugar has a special fragrance, we only have it in the ancient city, but I can't pick it, because those grandparents got up too early, can't compare to ah! So it's all ready-made. This is all vegetable oil version, without lard, still very crispy, because it is a bit similar to frying.
By __Bobo__
<h2>Royalties</h2>
Water oil skin
Flour 100 g
Sugar 15 g
Oil 20 g
Water 50 g
Puff pastry
Noodles 80 g
Oil 40 g
filling
Osmanthus sugar 70 g
Cooked flour 30 g
Oil 15 g
<h2>Practice steps</h2>
1: Add flour, sugar and water into a water and oil dough, cover and wake up for 30 minutes. The amount of water you can slowly increase, the water absorption of flour is different, if it becomes too thin, then add some flour, no problem.
2, puff pastry dough is also alive.
3, osmanthus filling, with cooked flour or cooked glutinous rice flour can be used. I add more noodles, you can make a thinner, dry good bag. Flour can be baked in the oven at 150 degrees for 20 minutes, or in a frying pan to turn brown.
4: Divide the puff pastry and filling evenly into 10 pieces.
5. The water and oil skins are also divided into 10 equals.
6. Water and oil skin wrapped in oil puff pastry
7. Roll out the long tongue first, then roll it up, roll it long, and roll it up again.
8: Roll out into slices and add the osmanthus filling.
9: Wrap well, roll out into a cake, cover with plastic wrap to prevent drying.
10, after wrapping, hot pan, low heat, oil temperature of about 170-180, put more oil, belongs to the state of semi-frying.
11: Turn the skin golden brown and fry again.
12, all done, dry and then bagged.
13, just made will su shed slag, but also full of osmanthus fragrance.
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.