Hello friends! Today, Hebao Mama shares with you a dim sum with super high appearance and super good taste, ensuring that you want to eat it when you see it!
Court lily crisp
Lily puff pastry is a traditional Su-style pastry, because it is shaped like a lily and is relatively crispy to eat, so it is called lily puff pastry.
The ingredients needed to make lily puff pastry are:
Flour, lard, winter melon sugar, dates, sesame seeds, peanuts, white sugar
steps:
The first step is to work stuffing
Before making the filling, soften the dates and melon sugar and chop them. Crush the peanuts so that they taste more delicate. Pour the cut ingredients together and mix well. A pound of flour is about 2.5 two sugars, 4 two lard, and there are not many other ingredients, just to increase its taste and aroma.
The second step, and puff pastry
1 kg of flour mixed with 5.5 two lard, the ratio of lard and flour should be mastered. Animal oil is more fragrant than vegetable oil and has better crispness. Just knead the dough well.
The third step, and the oil surface
1 pound of flour mixed with 2.5 two lard, 4.5 two clear water, the difference between the oil surface and the pastry is that the water is added, and the lard becomes thin lard. There is no fixed requirement for the degree of kneading, but the softness and hardness of the two pieces of dough should be consistent, otherwise it will affect the later operation.
The fourth step is to make a raw embryo
Knead the dough and pull it into small dough one by one, then put the puff pastry into the oil surface and wrap it round. Roll the long strip in the palm of your hand, then roll it up, fold it in half, roll it into a dough sheet, wrap the finished filling into the dough sheet, seal it, knead it slightly on the table, and knead it into a bulging shape. Use a knife to cut the top of the dough from three different directions, and three knives cut to form six lobes. If you scratch too deeply, you may show the filling; if you scratch too shallow, it is not easy to flower. Therefore, the scale must be well grasped. In this way, the raw embryo of the lily crisp is ready.
Step 5: Get off the pan
Next, fry in the pan. Pour enough lard into the pan to make the lily crispy with lard more fragrant and crispy. When the oil temperature reaches 140 degrees, the embryo will be under the pan, because the properties of the two doughs are not the same, will form different layers, so after frying can achieve the effect of crisp flowering. When all is in full bloom, fry for a minute or two to start cooking.
A crisp and sweet lily puff pastry is ready, its appearance is very beautiful, it is a delicious slag, and it is a pastry suitable for all ages. At the same time, it is also an ancient court pastry. Friends who want to eat, quickly move your industrious little hands and do it!
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