"Click~"

The lard residue that had just come out of the pan was still steaming, and although the oil had been filtered once, the surface was already shining brightly under the light.

The shine is not greasy at all, but rather shines with a mouth-watering glow along with the surface that has been fried until it is golden brown.

The lard residue is only seasoned with a little salt, but the crispy texture and the mellow aroma of the lard are enough to make the egg baby feast.

On the other side, Qin Lang put the large bowl filled with lard into the ice water, and let the lard cool quickly through the wall of the bowl.

The clear lard is transformed into a solid state as soft as mutton fat and white jade at an extremely fast rate.

Next, open the crisp!

In Chinese dim sum, opening puff pastry is a very important step.

At high temperatures, the skin is fried in the puff pastry, creating a unique crispy effect.

The oil in the puff pastry is absorbed, which also gives the water skin a layered special effect.

"Goo-toot!"

Meimei's egg treasure flew over happily after eating the lard residue.

That's just enough for a snack.

At this moment, it had a great appetite and saw that Qin Lang was finally going to start making lotus cakes, and suddenly showed a look of anticipation.

"There's no work you can do to help you with next, so just watch from the sidelines." Qin Lang commanded and began to get busy.

All-purpose flour, water and lard are evenly mixed in a ratio of 5:3:1, and after a simple stirring, they are divided into two, half of which is colored with red yeast rice flour.

Then knead the dough vigorously until it has a smooth surface.

The longer the dough is kneaded, the more evenly the water, oil and dough are mixed, and the better the finished product.

When kneading is finished, the dough with red yeast rice flour will take on a pale red color, while the dough without the addition will show the natural white color of the dough.

Wrapping two pieces of waterskin dough in plastic wrap and putting them aside, Qin Lang started the production of puff pastry non-stop.

And Danbao, who was watching this scene from the side, leaned up and carefully observed the dough around the water skin.

"Goo?"

Why wrap it in plastic wrap?

"In order to make the dough tougher." Qin Lang replied while mixing the low-gluten flour and lard well according to 2:1, "Otherwise, the water-skin dough is easy to break during the crisping process, which will also affect the beauty of the finished product." ”

I see.

Danbao nodded as if he didn't understand.

It's a pity that my food skills don't seem to be able to come in handy on this occasion!

It looked at Qin Lang, who had already mixed the puff pastry evenly and began to puff pastry into small agents, and couldn't help but think of the fluctuation of the battle technique that Qin Lang had mentioned before.

If you have that combat skill, there will be more places where you can help Qin Lang!

Thinking of this, Danbao is looking forward to breaking through to two stars.

However, thinking that the new combat skills awakened after the ascension were uncontrollable, it lowered its head with some annoyance.

There are thousands of combat skills that have been discovered alone, and the probability of a fixed awakening of a certain skill is too small.

Qin Lang on the side didn't know what was going on in Danbao's little head.

At this moment, he divided the prepared puff pastry into twenty small balls of the same size according to 6 grams each, and then divided the prepared jujube paste on the side into ten small doses according to 8 grams each.

The opening of Chinese dim sum is divided into small and large cakes.

The small bag is to divide the leather surface and the puff pastry into small agents first, and then open the puff pastry one by one, and the large bag puff pastry is to open the puff pastry first, and then use a round poke to cut the puff pastry into small round pieces.

The former is more nuanced and the latter is more efficient.

At this moment, Qin Lang chose the former.

After preparing the puff pastry and date paste, the water-crust dough that has been prepared in advance has also reached a good state.

Divide the two-color waterskin dough into agents according to 8 grams each, and the process of opening the crisp officially begins.

"Goo?"

What's next?

Looking at the small round balls on the table, Danbao no longer thought about the problem of skills, and refocused on Qin Lang's movements.

"Look at it."

Qin Lang pinched a light red water skin agent, used it to wrap the puff pastry to form a larger ball, then sprinkled a layer of flour on the dough table, took out a rolling pin and began to roll it out.

Under the rolling pin, the water skin wrapped in the puff pastry was quickly rolled into long strips, and the previous fermentation allowed it to show no tears in the process, showing excellent toughness.

Once the crust and puff pastry have been rolled out thin enough, they are stacked in three layers, rolled out into long strips again, then three layers, rolled out into long strips again, and stacked in two layers to form a boxy puff pastry.

The opening method of 332 means that the leather surface and puff pastry inside have been layered with 18 layers.

If you cut the puff pastry in half, the dense cut will be very clear.

The smooth operation made the egg treasure on the side unconsciously open his mouth.

And that's just the beginning.

Qin Lang did the same, preparing another uncolored leather surface and puff pastry.

Then fold two different colors of puff pastry on top of each other and roll it out!

After rolling out the two layers of puff pastry, press the edges with your fingers to enlarge them, then brush a layer of egg white on the white side as a binder, and put in the date paste as the filling.

The white side is inside and the red side is outside, wrapping the jujube paste, and adjusting the shape to make it more rounded after closing.

One, two, three...

In the end, ten lotus cakes appeared on the table, and the round appearance looked very gratifying.

Next, the lotus crisp needs to be frozen for 10 minutes to deepen the coagulation of the lard and make the lotus bloom more obviously during the last step of frying.

After sending the lotus cake into the freezer layer of the refrigerator, Qin Lang's heart moved, "If we successfully get the daisy badge, we can make egg yolk cake to celebrate at night." ”

Egg yolk crisp?!

Danbao's eyes are brighter.

As soon as you hear the name, this is what you love to eat!

"Goo-toot!"

"Don't worry, make the lotus crisp first." Taking advantage of the freezing time, Qin Lang and Danbao chatted.

After 10 minutes, remove the lotus crisp.

Close the mouth at the bottom, use a knife to make an even three-way flower knife on the other side, and divide the lotus cake into six petals.

The center depth of the knife should be cut into the filling, and the edge should be controlled to the length.

If the length is too short, the fried lotus cake will not bloom to the fullest.

If the length is too long, the petals will fall off during the frying process, and the overall quality will not be good.

It takes experience.

Shortening 50% oil temperature, colander bottom, flower knife on top, down into lotus crisp.

Use another spoon to scoop up the oil from the pan and pour oil along the center of the knife to help the petals unfold.

With the sound of small bubbles of oil bubbling in the oil pot, the eyes of the egg treasure also opened with the blooming of the lotus crisp petals, and the eyes became wider and wider.

The jujube paste is exposed to the hot oil as the puff pastry unfolds, and the sweet jujube fragrance continues to erupt under the stimulation of the hot oil, and the unique fragrance of the puff pastry is mixed in, like the petals of the flower buds.

In the hot oil, lotus flowers bloom layer by layer.

Lotus crisp, become!

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The Easter egg chapter at the end of this chapter reads:

【Lotus Cake】