As one of the most typical representatives of Chinese dim sum, the crispy category is very popular among the people. I also like to make Chinese-style crispy snacks, which are often fascinated by the fun of crispy. Wushan butter cake is a representative of Hangzhou Dim Sum. It has a history of seven or eight hundred years. It is fluffy and crispy when it is not wrapped in the stuffing. However, because its oily cake contains lard, in order to make the crispy layer and taste better, the finished product is more hot. Frying, you need a zero-added kitchen paper that absorbs the oil to absorb the excess oil in the excess oil. This whole bamboo pulp color kitchen paper is a food-grade kitchen paper that can directly contact food. Convenient and quick, the water absorption and oil absorption performance is excellent, and it is very safe. The formula can be used to make 10-12 Wushan ghee cakes.
Prepare all the ingredients needed for Wushan butter cake, lard slightly soften at room temperature;
This is the choice of the whole bamboo pulp kitchen paper, packaging and color matching won my heart, take the kitchen paper out two on the plate for use;
Making dry oil crisp: Mix the medium-gluten flour A and lard A in the dry pastry to form a dough; make the water-oil surface: mix the medium-gluten flour B, lard B and water on the chopping board, and knead into a smooth dough. If the lard texture is thin, you can reduce the amount by 5g;
The water surface is slightly opened with a rolling pin, wrapped in dry oil, tightly sealed, covered with plastic wrap and allowed to stand for 15 minutes;
Spread the appropriate amount of dry powder on the chopping board (outside the component), and grow the dough with the dough stick facing up, and grow the dough along the long side, stacking three layers in a single time;
The folded dough is turned 90 degrees, the length is longitudinally opened, and the length is about 2 mm thick, and the size is about 55*20; the upper and lower uneven skins are cut off with a knife, leaving a squared surface, surface Wipe a little water;
Roll up the dough from top to bottom, taking care to roll tight;
After rolling up, use a sharp knife to cut off the excess uneven skin on both sides, and cut it into 1.5-2cm on average about 10-12 doses;
Since it takes time to push open the layer, the agent will be easily cracked in the air for a long time. At this time, the agent can be erected, and a whole bamboo pulp kitchen paper is used to soak the moisture, squeeze excess water, and spread the tile. On the agent, the paper is tough enough, and the wringing will not break;
Gently push the agent up with your finger and push it into a straw hat shape;
And brush the egg white with a brush in the interior of the crisp to prevent the oil from being excessively deformed by heat;
From the oil pan, when the oil temperature is 30%, put the pushed agent into the oil net and fry until it is crispy. After the setting, the firepower is increased and the color is golden.
Remove and drain excess oil on the kitchen paper for the whole bamboo pulp, and the oil absorption speed is visible to the naked eye;
Serve with powdered sugar and dried rose petals (or dried osmanthus).
Do not pursue speed when frying, increase or decrease the firepower according to the state, otherwise it will be easy to fry.