After the sugar is fried, add the cooked lard and stir-fry until the color of the lotus paste is bright and white, and it becomes a lotus paste filling.

After the lotus paste filling is done, this lotus cake with complex production and exquisite process is far from complete.

Next, start making noodles.

Divide the prepared flour into two equal portions.

Take a portion of flour, add an appropriate amount of warm water and lard, stir well and knead into a dough with water and oil.

Add lard to the other half of the flour and knead it into a dry puff pastry.

Wrap the puff pastry dough into the water and oil dough, roll it out, roll it out into a rectangular sheet, fold it into three layers, roll it into a thin sheet, fold it into three layers, roll it out again, fold it together, roll it out into a thin sheet with a uniform thickness, and cut six round blanks with a round die.

Divide the lotus mushroom filling into six parts, put them in the center of the blank skin, close the mouth and pinch it tightly, place the closing part downward, and use the blade to evenly cut into equal five petals at the top to the periphery, that is, the lotus crisp first blank.

Put the green billets in batches in a colander, put them in a hot oil pan for three to four minutes, fry them until the petals are open, the puff pastry layer is clear and ripe, take it out and put it on a plate, and place a red cherry on the top of each lotus puff cake as a garnish, and the dessert is done.

This lotus crisp made of puff pastry noodles resembles a lotus flower, the crisp layer is clear, the shape of the view is beautiful and moving, and the crisp pine is sweet and fragrant, which has a unique flavor.

When Feng Jiao and Jiu Ying brought out the three kinds of dim sum they had made, along with fragrant tea and cut fruits, and delivered them to everyone, everyone looked at the lotus cake and couldn't help but have their eyes lit up.

This lotus crisp, because of its puff pastry and unfolding, presents a blooming lotus shape, it resembles a lotus flower, the crisp layer is clear, and the shape of the view is beautiful and moving.

The lotus crisp is named after the flower, and the taste of the crispy fragrance comes from the mouth. The right amount of puff pastry makes this dessert taste crispy and pleasant, but not too sweet.

"Miss Fengjiao, this lotus crisp is so beautiful!" Demon Emperor Hanxing couldn't help but open his mouth and praise.

Seeing such a beautiful dim sum, not only those women who love beauty, but even he couldn't help but be amazed.

The gluttony also leaned over and asked, "Miss Fengjiao, is this lotus cake a dessert that you specially researched for the sacrificial ceremony?" ”

Feng Jiao smiled and shook her head: "This lotus cake is not my first creation, but the work of other culinary masters." ”

"According to legend, the master who cooked the lotus cake liked the lotus flower very much, and often used the character of the lotus flower to describe it as 'out of the mud without staining'." Feng Jiao said: "My lotus cake not only looks beautiful and chic, but even the taste can bring everyone a beautiful enjoyment." Let's taste it! ”

When the Demon Emperor Han Xing, who was closest to the lotus cake, heard this, he hurriedly picked up a piece of lotus cake and put it in his mouth to taste: "This lotus cake has a soft skin and a sweet heart, and it can indeed taste the taste of nature." ”

The gluttony also tried to taste it, and asked with a look of surprise: "This lotus cake is simply amazing!" Miss Fengjiao, how did you make the lotus crisp have a crispy melt-in-your-mouth feeling? ”

"This lotus crisp is made by me using puff pastry noodles after hundreds of repeated kneading. Therefore, this lotus cake can bloom like this, blooming layers of petals, and the taste will be so crispy and sweet. Feng Jiao smiled.