香脆梅菊酥Flowery Puff

材料：
水皮：面粉300克、糖20克、水180克
油皮：面粉150克、白奶油40克

馅料：
莲蓉100克

做法：
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。
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）。
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。
4. 烧一锅油5分热，把梅菊酥炸3-5分钟，盛起隔油。
5.将少许调色糖，放入梅菊酥即可上桌。

【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。

Ingredients:
Water dough: 300g plain flour, 180g water, 20g sugar

Oil dough: 150g plain flour, 40g shortening

Filling:
100g lotus paste

Method:
1.Knead water and oil dough seperately until smooth, wrap both dough with cling and let rise for 15-20 minutes.
2.Pin roll water dough into square shape, then place oil dough on top and wrap up (colored the dough).
3.Separate dough into 6 portions, and then flatten and wrap in lotus paste, cross cut the surface with sharp knife.
4.Heat oil in wok and deep fry the puff for 3-5 minutes using medium heat oil, dish out and drain.
5.Add some colored sugar on top, done.