Lu Jinxiu exercises a lot, and he is hungry quickly, so he needs to make some more to save for him, and he can eat at any time when he is hungry.

The preparation of begonia crisp is not difficult, and the main ingredients are water and oil skin, puff pastry and filling.

But to do it well, you need technology.

In short, he is good at Chinese pastries, and he is even better at Western desserts.

After all, one is doing it when he is young, and the other is starting to do it when he grows up.

Moreover, compared to Western desserts, traditional Chinese pastries are her favorite.

The craft is practiced at a young age, and it is difficult to do it well.

The oil skin wrapped in the puff pastry, and the small rolling pin seemed to be alive in her hand, rolling out the oil skin flat, folding, and then rolling it into a large round skin and then folding it, and pulling out the agent one by one.

These agents are rolled out into a round skin and wrapped with fresh bean paste filling, bamboo shoot filling, spicy pickle filling, and so on.

Then pinch the oily skin and pull it into a flower shape.

The focus of begonia crisp is to put the oil in the pan, and whether it is done well or not mainly depends on this step.

Most pastry chefs will use the oil puff pastry method when making begonia crisp, which is convenient and time-saving, and easy to control the temperature and time, so as to avoid the situation that the temperature in the oil pan is too high or the time is too long and the paste is fried.

However, although this method is easy to control, the fried begonia crisp is not as crispy and delicious as the crispy and delicious fried directly in the pot because of the puff pastry effect, and the taste is really not good.

When you meet the kind of begonia cake made by the pastry chef in the past, the taste is indescribable.

In short, I once ate it, and the taste of the whole begonia crisp is almost the same as the taste of dead noodles, not crispy, not crispy, not fragrant, and tastes similar to chewing cotton.

The shop was still a long-established store, but later it closed down because the sweets it sold became more and more unpalatable.

Therefore, if you want to make money, don't fool the customer's mouth, no one's money comes from a strong wind, and it is not so wasted.

Diners are the loveliest people in the world, and the most demanding people.

The food in your store is delicious, so I'll visit it a few more times until I get tired of it.

It's not delicious...

One time is enough.

This is also the reason why Jianyan never manipulates the ingredients and is sloppy in the cooking process.

This time's begonia cake was no exception, even if it was not for sale but for them to eat themselves, she didn't want to be sloppy.

Putting her hand on the oil pan to feel the temperature, she put the begonia cakes with flowers into the oil pot one by one, and almost the moment she entered the pot, the sizzling sound came.

And the begonia crisp also bubbles up with fine little bubbles.

This is a normal reaction of the skin and oil, after a few seconds, the begonia crisp expands at a speed visible to the naked eye, and the begonia crisp that originally looked similar to the flower-shaped steamed bun turned into pink and white begonia flowers in the process of gradual expansion.

It's time to get off the pot.

Jian Yan took a colander and scooped up the begonia crisp and put it on the tray, and then took the strawberry jam and dotted it on the center of each begonia crisp.

Begonias are known as 'national beauty', which shows that this plate of begonia crisp, each one is not as beautiful as a human product.

The pink and white begonia crisp, even if there is no entrance, you can imagine the crispiness after entering the mouth from the clearly visible puff pastry lines on the surface.

The strawberry jam in the center of the flower is more like the finishing touch, not only does not destroy the beauty of the begonia crisp, but is like the flower on the forehead of the ancient beauty, adding a bit of charm and amazement.

In order to make it easier to eat, the begonia crisp is small and delicate.