The first time I ate crispy moon cakes was a long time ago, a relative in the south, from Hangzhou. That kind of dessert like moon cakes is different from the usual five-kernel moon cakes and bean paste moon cakes. When the crispy skin is gently bitten, it will start to crumble, and you should follow it with your hands, otherwise the collar of the clothes will be covered with bread crumbs. I ate it in my mouth half biting and half sucking. It's junior year. I'm in a hurry to eat. With a jerk, the crumbs choked my throat, but I couldn't cough even if I coughed hard. I had to drink a lot of water to relieve them, hoping to wash away the crispy crumbs.

Later, I finally learned that this lotus-shaped "moon cake" is actually called "lotus crisp".

I accidentally knew how to do it, so I told you, it's not "moon cake".

Method for making lotus crisp

1. Making stuffing: Take 50g of coconut milk, 20g of powdered sugar, 20g of egg yolk and 20g of butter softened at room temperature, mix and knead evenly, form a block, divide it into 10 portions, knead it into balls, and freeze it in the refrigerator for half an hour;

2. Making oily water surface: mix 40 ml of water with pink food pigment, mix100g of low-gluten flour,10g of lard and10g of sugar, add pink water in the middle of the hole several times, alternately knead into dough with smooth surface, cover with plastic wrap, and let stand for 15 minutes;

3. Making dry cakes: 65g of low-gluten flour and 35g of lard are mixed and kneaded evenly and divided into 10 meatballs;

4. Blending the oil surface: knead the slack oil surface into strips, divide them into 10 portions, and cover them with plastic wrap;

5. Skin wrapping: Take out the oil-water skin, flatten it slightly, roll it flat, wrap it with dry skin, and close it;

6. Fold the dough for two or three times: gently flatten the dough, fold both ends to the middle, and relax for a while; Roll flat, repeat the second folding, cover with plastic wrap and relax 15 minutes;

7. Shaping the skin embryo: roll the sponge cake flat, wrap it in the stuffing, close the mouth downwards, cut each piece into six pieces, cut to the depth of the stuffing, leave about 1cm at the bottom, and flatten it slightly;

8. Deep-frying: select light-colored edible oil, heat it to 120 degrees Celsius, gently add lotus crisp green embryo, fry until it is coagulated, take it out and drain it.

Later, I ate this lotus seed cake in a hotel in Luoyang. It's a pity that I can't eat the taste of hours anymore. One is fried at low temperature, crispy and full of greasy feeling in the mouth. The second is that I can't eat the unique lard smell as a child anymore.

However, when cooking at home, you can try to crisp it with olive oil. Although the effect is not as good as lard, it tastes good.