Method for making lotus crisp

The production method of lotus crisp is as follows:

Ingredients: 75g of coconut, 30g of butter, 30g of sugar, 2 egg yolks, water-oil skin, medium-gluten flour 150g, oil 45g, water 90g, red food pigment 1 drop, oil-core low-gluten flour 127g, and oil 63g.

Step 1: Mix the stuffing evenly, make it into 15 granules, and put it in the refrigerator for later use.

Step two, drop the pigment into water and stir it evenly to knead the dough into smooth dough.

In the third step, the oil crust is also dough, which is divided into 15 small portions.

Step 4, wrap each wick with water and oil.

Step five, fold the cake for the first time.

Step 6: Fold the cake for the second time.

Step 7, fill the folded bag with stuffing, round it, and divide it into six boundaries with a knife. Each knife should be cut to the position of the stuffing.

Step 8: Control the oil temperature between 123- 135 degrees. If it is too low, it will not be shaped; if it is too high, the color will turn yellow.

Step 9: Crispy layers.