香脆梅菊酥Flowery Puff

Directions

小贴士 : 炸时注意，油不可太热或太低温，控制好热度，梅菊酥开得才美丽。

Step 1

将水皮及油皮分别搓至幼滑，用胶膜包好让面团休息15-20分钟。Knead water and oil dough seperately until smooth, wrap both dough with cling and let rise for 15-20 minutes.

Step 2

将巳冷冻好的水皮杆成四方形，放上油皮包好（两种皮各别加上少许色素）。 Pin roll water dough into square shape, then place oil dough on top and wrap up (colored the dough).

Step 3

把混合面团分成6份杆平，包入莲蓉，用刀片在表面中间划个十字架。Separate dough into 6 portions, and then flatten and wrap in lotus paste, cross cut the surface with sharp knife.

Step 4

烧一锅油5分热，把梅菊酥炸3-5分钟，盛起隔油。Heat oil in wok and deep fry the puff for 3-5 minutes using medium heat oil, dish out and drain.

Step 5

将少许调色糖，放入梅菊酥即可上桌。Add some colored sugar on top, done.