Lotus Pastry



·         Materials:

500 ml vegetable oil for frying

·         integument A:

300 g wheat protein is moderate
40 g refined sugar
80 g white butter
150 ml of water
1/2 tsp salt


·         integument B:

170 g moderate protein flour
80 g cornstarch
150 g white butter
50 ml of ice water
1 tsp salt

·         Content:

150 g granulated sugar
3 tbsp water
350 g potatoes, steamed, puree
100 g peanuts without integument, sangrai, puree
30 g margarine, melt
1/4 tsp vanilla essence
1/4 tsp salt
1/2 Old Red Food coloring

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Curry Puff




·         How to make:

1.    Contents: Heat sugar and water over small heat until sugar is dissolved, input all ingredients to fill, stir until proof, lift and chill. After being cold for 18 pieces. Round shape, store in the refrigerator until the moment will be presented.
2.    integument: Stir the integument ingredients A until blended and into a blended dough (not necessarily proof), round, cover with plastic, let stand 15 minutes. Similarly, the integument B, stir until blended and become a mixture of blending, round.
3.    Take dough A, flatten to 1 cm thick then take the integument B and put in the middle of the integument A. Wrap dough B with A batter.
4.    Flatten to 1 cm thick, cover with plastic and let stand 15 minutes then fold both sides towards the center, fold again. Realign the rectangle shape 1 cm thick (with the previous opposite direction) and repeat this step 5 as much as 4 times.
5.    Last spread back to 1 cm thick and cut the round shape with the help of a cookie cutter diameter 8 cm. Give stuffing then round shape. The connection section is placed below. With a cutter or a very sharp knife, the upper part is to form 6 or 8 petals.
6.    Heat oil put lotus pastry in a shaver/metal sieve, fry the lotus pastry while dyed until they are browned and colored. Lift and drain on the kitchen paper.

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