condiments

500 grams flour

condiments

5 grams of roses

Proper amount of water

Plum 10g

condiment

Peanut oil150g

Sugar100g

Sweet osmanthus 10g

Proper amount of vegetable oil

1. Take flour, add oil, mix well and knead thoroughly to make crispy noodles.

2. Add 1 10 ml of boiling water to the remaining flour, stir and knead it into snowflake-shaped ghost hotel shortcake pieces, spread it out and cool it to make a recipe.

3. After cooling, throw out about 15 ml of cold water, add oil, knead until it is soft and smooth, and prepare the oil surface.

4. Pick two kinds of dough into 10 pieces respectively.

5. Take Zhejiang cuisine 1 menu, wrap it into 1 pastry menu according to the oblate shape, roll it into long slices, roll it up from one end, roll it up from one end, roll it into strips with uniform thickness, roll it into long slices with a width of about 3 cm, roll it up along the length direction, and split it into two round cakes.

6. Put the oil in the pot. When the fire is heated to 60%, choose the Zhejiang cuisine with the pot end far away from the fire, stir with a spoon to make the oil surface rotate the shortcake, and then add the biscuits in batches (it is appropriate to fry about 5 pieces per pot).

7. Put the pan on the medium fire and continue to gently push the oil surface with a spoon to prevent the oil cake from burning.

8. When the oil cake is fried until it floats and the two sides are jade white, take it out, drain it and put it on the plate.

9. Add soft candy, green plum, sweet-scented osmanthus and rose petal fragments to each cake.

Cooking tips

1. Making pastry is the main part of making pastry. The proportion of oil, water and noodles between crispy noodles and oily noodles must be accurately configured. After kneading thoroughly, leave it for a while.

2. Making small cakes is easier to control, but more troublesome. You can also take the measure of "making big cakes", that is, directly roll two pieces of pastry and oil-water bread into Wu Shan shortcakes, make them into big rolls, and then cut them into small round cakes and roll them into shapes.

3. When rolling biscuit biscuit biscuit, roll it gently from the center to the periphery to keep the crisp layer clear and tidy. Cover the rolled blank with a small towel before frying to prevent cracking.

4, the practice of frying pastry should be clean, the frying pan should be away from the fire, and the oil surface should be swirled to prevent the cake from sinking and scorching.

5. It is necessary to prepare 1500g peanut oil because of the process of frying shortbread.