Lotus leaf five inch lotus delicate
Sticking to the wave does not hinder the painting of the ship from shaking
Phase to Kaoru in April and May
It can also cover the waist of a beautiful person
- Lotus Flower Shi Tao
Five-inch lotus leaves hold delicate lotus flowers, and the lotus leaves are densely attached to the surface of the water
But this does not prevent the ripples of the color boat
Know that the summer breeze is slightly skimming between April and May
The height of these lotus leaves still happens to cover the waist of the beauty
The beauty of the picture makes people can't wait to think
Rafting among the lotus leaves, wandering in the dream
Today we are one step ahead
Feel the delicacy of lotus flowers on a spring day
Since today's tutorial is relatively long,
Therefore, the preparation of ingredients is not one by one, we refer to the following figure:
Chinese lotus puff pastry ingredients are prepared
Operation steps of coconut filling:
1. Soften the butter at room temperature and beat it slightly with an egg beater
Add the powdered sugar to the butter and stir well
2. Add the egg mixture to the butter in 2 parts, stirring each time until the fusion is very complete, to prevent water and oil separation
3. Add the coconut, stir appropriately, into a ball, do not need too much stirring
If the dough is loose, you can knead it slightly by hand
4. Divide the filling into 8 evenly divided into 8 parts, knead into small balls, and refrigerate in the refrigerator for later
White water oil skin part of the operation steps
5. Medium gluten flour (ordinary household flour), add caster sugar and stir with chopsticks
Add water, and the lard we boiled yesterday (softened at room temperature) and stir to form a dough
Lard is the soul of Chinese dim sum O (∩_∩) O~
6. Knead into dough with your hands
7. Put the dough on the panel or silicone pad, knead repeatedly, and knead out a thick film with gluten, so that it is not easy to break when wrapping and rolling
After kneading, wrap the plastic wrap and put it in the refrigerator to refrigerate for 20 minutes
The red water oil skin operation step and the white water oil skin step are the same except for the addition of red yeast powder in the first step
(Remember to rub the fascia thoroughly)
Operation steps of puff pastry:
8. Add lard to the medium gluten flour
9. Grab and mix into a ball with your hands, you don't need to rub it
10. Divide the puff pastry into 16 equal portions and refrigerate for use
Because both the white and red oil skins need to be wrapped in puff pastry to make the puff pastry
Wrapped in puff pastry step
11. Divide the loose white oil skin and red water oil skin into 8 equal parts and knead into small balls
12. First flatten the white water oil dough by hand, then press the puff pastry tightly to the water oil skin, and then close it with the tiger's mouth
Turn the dough while pressing the puff pastry in, fitting it well without leaving any gaps
The dough is then rounded
The red water oil skin is also exactly this step (remember to cover the plastic wrap to moisturize the whole process)
Rolling steps:
13. Roll out the dough into the shape of a beef tongue, as thin as possible, and roll up from below
White and red water oil skin are like this, after the first roll, cover with plastic wrap, put in the refrigerator refrigeration and relax for about 20 minutes
14. After loosening, roll out the roll a second time, rolling as thin as possible
Then roll up from the bottom up
15. After the second rolling is done, as with the first time, cover the plastic wrap and refrigerate and relax again for 20 minutes
16. When the dough is loose, remove and press in the middle with your thumb
Then fold the sides in half and press down with your index finger
17. Roll out the dough evenly and forcefully, without being particularly thin, trying to keep it round and not perfect
The red puff pastry dough works the same way, pressing, folding in half and rolling into a crust
18. The red puff pastry and the white puff pastry are stacked in turn, and then a coconut filling is placed.
The coconut filling can be warmed from the refrigerator in advance before rolling out the skin
19. Wrap the coconut filling into a double layer of skin as before, just like before wrapping the puff pastry, and make sure the filling is in the middle
Arrange the wrapped dough into a circle
20. Use a knife to evenly cut 3 knives to form 6 lobes of equal size, and the hand should hold the strength,
Cut through the red and white puff pastry until the coconut filling, you don't need to cut too deeply
(If you want the edge of the incision to be neat, the knife must be sharper)
21. Bake in a preheated oven at 170°30°30-35 minutes
22. The vivid lotus puff pastry is ready, busy for 2 hours "Master Chen", feel very pleased oo(* ̄) ̄*)
Both healing and beautiful lotus crisp, moderate sweetness, not fried, not greasy and healthier
Today's durian sister is too tired, the end of the film will not write too much ~ ~
I wish everyone can learn this traditional Chinese dim sum
Suitable for many festive occasions or gifts and hospitality
Chinese Lotus Puff Pastry Tutorial Tips:
1. First of all, since you want to try it, you must have enough patience and strictly follow each step to ensure that you do not roll over
2. The step of wrapping the puff pastry in the water oil skin must make the water oil skin fit the oil crisp completely, and remember not to have a little gap in the middle
3. In each process of dough, wrapping or rolling, make full use of plastic wrap to cover and moisturize to prevent the surface from dehydration and cracking
4. Unless you have complete trust in your oven, keep an eye on the last few minutes of baking to prevent failure
Chinese lotus puff pastry, do you like it?(* ̄) ̄*)
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Daily confession ~
爱你们哟~(Z ̄3 ̄)╭~ ❤