Eating is also an art - Begonia Crispy

Overview

How to cook Eating is also an art - Begonia Crispy at home

Tags

• snacks
• cake flour
• egg liquid
• green pigment
• lard
• low gluten flour
• red bean paste
• whole egg liquid
• fine sugar
• red pigment
• vegetable oil
• water

Ingredients

Steps

1. 1 In addition to the pigment, the oil dough ingredients are mixed into a smooth dough, the same as the pastry.

   

2. 2 Divide the oily skin into two parts, add red pigment to one part, and divide the other part into two parts, and add green pigment to one part. Knead well. Let the dough and pastry rest in the refrigerator for 20 minutes.

   

3. 3 Prepare the red bean filling. This is cooked by yourself. To explain, it is actually soak the red bean for 24 hours, add water and red dates, boil until mashed, add a little sugar, mix well and mash well. About 20 grams each.

   

4. 4 Divide the pink dough into 9 equal parts, the green into 5 equal parts (for making lotus cakes, please tell me separately), and the white into 4 equal parts. Divide the pastry into 18 equal portions, roll into balls and set aside. The oil crust is about 15 grams each, and the pastry is about 10 grams each.

   

5. 5 Wrap one piece of pastry into each dough ball.

   

6. 6 As shown in the figure

   

7. 7 Tie up the mouth.

   

8. 8 Do it all.

   

9. 9 Take one white and one flour dough and roll it into the shape of beef tongue.

   

10. 10 Roll up.

    

11. 11 Roll them all up

    

12. 12 Then take one piece of white powder and one piece of powder, flatten it, and then roll it into a long sheet.

    

13. 13 As shown in the picture, please ignore the color.

    

14. 14 Roll it all out.

    

15. 15 Take one piece of white powder and one piece of powder, roll them into round sheets respectively, then stack them together and roll them a few times.

    

16. 16 Add filling.

    

17. 17 Shape into a pentagon shape.

    

18. 18 Trim the uneven areas, and then make three cuts on each corner. The first cut is parallel. The second cut is slightly wider than the first cut and also parallel. The third cut is to cut a triangular opening diagonally below the second cut, but do not cut out the filling.

    

19. 19 Then use chopsticks to dip the top side of the five corners into the egg liquid and stick it tightly towards the middle.

    

20. 20 Put oil in a pan, heat it up, deep-fry over medium-low heat until the puff pastry becomes layered. After taking it out of the pan, drain the oil and absorb it with absorbent paper. Get as much oil as possible and pour it on with a spoon.