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Lotus manna puff pastry is a delicious and seductive specialty dish with a full range of colors and flavors. It belongs to the famous snacks of South China and is also one of the representative varieties of Cantonese noodles.
With flour and sugar as the main raw materials, its nutritional value is very high.
It is characterized by golden color, smooth and oily, loose and delicious, and has a lotus fragrance.
<h1>Lotus mushroom manna crisp raw material:</h1>
Low gluten flour 500g
Sugar 275g
Butter 110g
Lard 100g
2 eggs
Hair powder 7.5g
Bromine powder 0.75 g
Baking soda 3g
Milk powder 25g
25g of Gracie powder
Syrup 10g
<h1>Lotus manna crisp making process:</h1>
(1) Flour, baking powder, cheese flour and evenly sifted, placed on the board to open the nest.
(2) Add sugar, lard, butter, eggs, bromine powder, baking soda, water and mix well, dissolve by hand to about 60% of the sugar, and use the cascading method to form a dough
(3) Round the pieces, wrap them in filling, pour the finish in a baking dish and brush with egg mixture.
(4) Bake in the oven until golden brown.
Furnace temperature: on heat / down heat = 200 °C / 170 °C Weight: skin weight 30g, filling 15g
<h1>Notes:</h1>
(1) Baking powder must be placed in the flour to avoid the loss of carbon dioxide in the dissolving process and affect the loose expansion of the finished product.
(2) Stinky powder and food powder should be placed in the nest and used after dissolving with water, otherwise the finished product will appear yellow spots and have a bitter taste.
(3) White sugar should not be rubbed too soluble, otherwise the finished product is easy to collapse, not too coarse, otherwise the finished product is too hard.
(4) Use the overlay method to form a ball, not to knead, otherwise it is easy to form gluten, affecting the taste of the finished product.
(5) Do not knead for too long when rounding the pieces, otherwise the dough is easy to produce oil.
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