Ingredients

500 grams of flour

ingredients

rose

5 grams

water

of appropriate amount

green plum

10g

seasoning

peanut oil

150g

White granulated sugar

100g

Sweet osmanthus

10g

vegetable oil

of appropriate amount

The practice of shortbread

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

2. Add boiling water110ml to the rest flour, stir and knead into snowflake-shaped pieces of ghost hotel shortbread, spread out and cool, and make a recipe.

3. After cooling, throw cold water15ml or so, add oil, mix and knead until soft and smooth, and prepare a water-oil surface.

4. Picking two pieces of dough, namely, crisp dough and water-oil dough, into 10 dosage.

5. Take water, oil and flour paste 1 home-cooked recipe of Zhejiang cuisine, wrap it in pastry paste 1 piece, wrap it up, roll it up at one end, roll it up at one end, roll it up at one end, rub it into a strip with uniform thickness, roll it into a long piece with a width of about 3 cm, roll it up along the length, and split it in half.

6. Put the oil in the pan. When the heat reaches 60% with high fire, select the Zhejiang cuisine with the pan end away from the fire, stir it with a spoon to make the oil surface rotate the shortbread, and then put the biscuit in batches (it is advisable to fry about 5 pieces per pan).

7. Put the pan on the medium fire, and the oil level will continue to be gently pushed by the 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 and drain it, and put it on the plate.

9. Add soft sugar, green plum, sweet osmanthus and rose petal fragments to each pastry.

knack for cooking

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

2. Making small pieces of pastry is easier 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 rolling the biscuit blank shortbread, gently roll it 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 it from cracking.

4, the practice of frying oil to clean shortbread, frying pan to end away from the fire, the oil surface to swirl, to prevent the blank sinking scorched.

5. Because of the process of frying shortbread, it is necessary to prepare peanut oil1500g.