main material
flour 5g
auxiliary material
rose 5g
water
appropriate amount
green plum p>1
seasoning
peanut oil
15g
white sugar
. Make crispy noodles
2. Add 11 ml of boiling water to the rest flour, stir and knead into snowflake-shaped pieces of ghost hotel shortbread, spread out and cool, and the recipe
3. After cooling, throw about 15 ml of cold water, add oil, stir and knead until soft and smooth, and prepare water-oil noodles
4. Pick two pieces of dough, namely crispy noodles and water-oil noodles, into 1 pieces
. After wrapping, roll it into long slices, roll it up from one end, then roll it flat, then roll it up from one end, then roll it into a strip with uniform thickness, then roll it into a long slice with a width of about 3 cm, roll it up along the length, cut it into two round cakes in half, with the knife grain facing upward, roll it into a round shortcake blank with a diameter of about 8 boxes of meters with a flour pin, and roll all the cakes into a pot according to this method. Stir with a spoon to make the oil surface rotate the shortbread, and then put the biscuit blanks in batches (it is appropriate to fry about 5 cakes per pot)
7. Set the pot on medium fire, and gently push the oil surface with the spoon continuously to prevent the bottom of the shortbread from burning
8. When the shortbread is fried to float and the two sides are jade white, scoop it up and drain it, and put it on a plate
9.
2. Making small pieces of pastry is easy to control, but it is more troublesome. You can also adopt the measure of "making big cakes", that is, directly wrapping and rolling two pieces of pastry and oil-water noodles into Wu Shan shortbread, making them into big rolls, then cutting them into small round cakes and rolling them into shapes.
3. When making pastry blanks, gently roll them around from the center to keep the pastry layer clear and tidy. Cover the finished blank with a small towel before frying to prevent cracking.
4. The method of frying oil is to clean the shortbread. When frying, the pan should be kept away from the fire, and the oil surface should keep spinning to prevent the blank from sinking and burning.
5. Because of the process of frying shortbread, it is necessary to prepare 15g peanut oil.