raw material
Top-grade flour 500g eggs 1 butter (or lard) 200g edible red pigment and salad oil, respectively.
Making dough-flower skin blank
I. Mixing noodles
First, the butter is dissolved in a proper amount of warm water to form an oil-water solution, then the flour is put into a basin to make a nest, and the egg liquid is knocked in. Then, the oil-water solution is slowly poured in, and fully mixed in one direction. When the surface is smooth, cover it with a wet cloth and let it stand for 30 minutes.
2. Handmade noodles
On a wide chopping board, roll the dough into large pieces with a thickness of 0.3 cm, then brush the edible red pigment diluted with clear water (only half of the dough is brushed, as shown in Figure 1), then fold it in half along the center line and roll it into thin pieces with a thickness of 0.3 cm. In this way, there is a layer of red in the middle of the dough.
III. Blanking
1.First, cut a piece from one side of the wrapper with a knife, then fold it inward 5 cm wide, cut it along a straight line, and make it into long blanks, which will be finished one by one according to law (Figure 2).
2. Cut three blanks with four knives and one break, five knives and one break and ten knives and one break on the long blank respectively. The pitch of each knife is 0.3 cm, and the length of the cut is about 4 cm (Figures 3 and 4).
Face flower forming
Twist shape: unfold the blank with four knives and one broken knife from the fold, then put one end through the middle knife edge and gently straighten it (Figure 5 and 6). You can also use the same method to dig out two separate blank after overlapping.
Peach shape: separate the blank with five knives and one broken knife from the folding place, then overlap the two ends and press them hard to make the two ends adhere, then gently knead the first one into a peach tip shape and pull it down to one side, and then gently knead the other four peach tips and pull them down one by one, which is the final product (Figure 7 and 8).
Lotus platform shape: Make the blank with ten cuts and one break into two symmetrically connected shapes as shown in Figure 7 according to the method of making "peach shape", and then draw it into the shape as shown in Figure 9.
Bow shape: cut the remaining leftover bits and pieces into rhombic or rectangular blocks with a lace knife, and then knead them symmetrically with your thumb and forefinger, thus forming (Figure 10, 1 1). Note: the rectangular block is pinched from the middle of the long side; The diamond block is pinched from the short diagonal.
Fried maturity
Put the dough flower into a wide oil pan with 50% heat in time, fry until the dough flower is yellowish and cooked, and then take it out and drain it.
Taste patterns of flour flowers
The flavor of the flour flower can be adjusted according to your own preferences, not only to pure sweetness and salt and pepper flavor, but also to onion oil flavor, cream flavor and coconut flavor. For example, to make creamy taste, fresh milk, sugar, custard powder and egg liquid should be added. The finished noodle flower can be served as a snack dish, and can also be used as an auxiliary material for the edge of dishes or as a dish decoration.