No-fried Royal Lotus Crispy

Overview

I don’t often make puff pastry because the oil and water are too big, so I have to use a lot of oil when kneading the dough. Although lard (white oil) has the best shortening effect, most of the commercially available lard is refined lard, which is trans fat, so it’s better to eat less. Refining lard by yourself is time consuming and you won’t be able to eat much. If you use butter, the shortening effect is not as good as white oil, but it is more fragrant. If it is fried again, the calories in one piece would be amazing. . Well, just for the occasional occasion, bake it instead of fry it. . This time I baked pretzels, I had some puff pastry dough left, and there happened to be matcha white lotus seed paste filling. It was the stuffing left over from making mooncakes in the first few months. I froze it and took it out for reuse, wrapping a few lotus cakes~~(*^__^*)

Tags

• baking
• children
• old man
• afternoon tea
• fast food
• all-purpose flour
• butter
• cake flour
• hot water
• matcha lotus paste filling
• sugar

Ingredients

Steps

1. 1 Make puff pastry: Mix 100 grams of low-gluten flour and 60 grams of frozen butter cut into small pieces, and knead into a ball with your hands

   

2. 2 Knead evenly and let it sit for twenty minutes

   

3. 3 Make water-oil crust: Leave a little of the egg liquid to brush on the surface for coloring when baking, and pour the rest into a basin. Mix 150 grams of flour, 40 grams of butter softened at room temperature, and 15 grams of sugar. Then add hot water in small amounts gradually, mix well with chopsticks and knead into a smooth dough. Cover with plastic wrap and let it rest for 20 minutes

   

4. 4 Make puff pastry: Divide the relaxed water dough (large dough) and puff pastry (small dough) into equal parts using a kitchen scale

   

5. 5 Take a piece of oil pastry and roll it into a round cake. Wrap the pastry like a bun with the seal facing down

   

6. 6 Flatten it and carefully roll it into a beef tongue shape. You can see that the dark part in the middle is the pastry. Use even force when rolling to avoid breaking the skin

   

7. 7 Roll up from one end into a roll, cover with plastic wrap and let rest for fifteen minutes. All dough is treated this way

   

8. 8 The prepared dough rolls are flattened, rolled into long strips, and then rolled into rolls. At this time, the strips are thinner and longer

   

9. 9 Cover with plastic wrap and let rest for fifteen minutes. Also preheat the oven to 190 degrees

   

10. 10 Roll the dough in the middle and press it with the palm of your hand

    

11. 11 Push both ends toward the middle, it will look like a figure eight when viewed from above, and flatten it

    

12. 12 Use a rolling pin to roll it into a round cake that is slightly thicker in the middle and slightly thinner around the edges

    

13. 13 Wrap the matcha filling like a steamed bun, with the seal facing down, and use a knife to divide the surface into eight equal parts

    

14. 14 Place in a baking pan, place in the middle rack of the oven, and bake at 180 degrees for about 20 minutes. The specific time depends on the size of each shortbread, the amount of fillings, the thickness of the crust, and the actual temperature deviation of the oven, and can be increased or decreased as appropriate