Begonia crisps recipe

I believe everyone has tasted crabapple fruit crisps. This food is famous for its crispy taste. Let me give you a detailed introduction below.

Begonia Cake

Material

Begonia fruit crisp recipe

1. Knead water, lard and high-gluten flour into water-oil dough, and then knead the flour and lard together into puff pastry.

2. Soak the pastry in water-oil dough, fold it several times, roll it up and make it into small pieces.

3. Flatten the dough, wrap it with lotus paste, and make it into a crabapple flower shape. Put it into a 30% hot oil pan and fry it slowly until golden brown.

Tips:

Features: The taste is particularly fresh, and the fillings are often made of ingredients with less fat, such as mung beans and shrimp. The dough is thin and crispy, and even when fried, the oil content is minimized. The appearance and taste are equally important, and each pastry is exquisite and delicate.

Material

Lotus jelly is a pastry filling made from lotus rice. It contains nutrients such as starch, raffinose, protein, and fat. It has the functions of nourishing the kidney and strengthening essence, nourishing the spleen and stopping diarrhea, and nourishing the heart and calming the mind. Begonia pastry has a beautiful shape, crispy on the outside and sweet on the inside, soft and moist. It is an innovation based on traditional Anhui pastries. Main ingredients: flour, lard, lotus jelly filling, seasoning, edible white sugar, red salad oil

Begonia crisps recipe 2

1. Take part of the flour and part of the lard, add water and knead into a water-oil dough.

2. Rub the remaining flour and lard into dry puff pastry.

3. Wrap the oil-water bread in the puff pastry, cut it into round puff pastry with a flower mold, wrap it with lotus seed paste to make the raw dough of the crabapple puff pastry, and fry it in a warm oil pan. Dye the sugar red with edible red pigment and dot it in the middle of the crabapple puff pastry.

Precautions

1. When drying the pastry, its hardness should be consistent with that of the water-oil dough.

2. When frying the raw dough, you must control the heat and oil temperature.