1 recipe found
This is the third time I have made puff pastry in several years, so it is considered very rare. Why, because it is crispy. The crispy ones fall apart, and they fall off badly, leaving them everywhere, so I rarely cook them and rarely eat them. But it’s good to eat it once in a while and enjoy the crispy texture~~ Ingredients: Water-based pastry: 67g all-purpose flour, 10g fine sugar, 34g water, 10g lard Pastry: 66g all-purpose flour, 33g lard, 144g mung bean filling
