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Lotus Crisp (He Hua Su, 荷花酥)

Prep
Cook
Serves 4people
Ingredients
225
gr flour
65
gr lard
15
gr sugar
55
gr water
90
gr lotus seed paste (or red bean paste, date paste)
q.s. red food colouring (or red yeast, red radish juice)
q.s. oil
Directions
1.
mix 100g flour with 40g lard evenly.
2.
knead dough until it is smooth. rest for 30 minutes
3.
put 125g flour and 25g lard together. pour 15g sugar, red colour and water mixture into flour. rest for 30 minutes covered with cling wrap.
4.
divide the white dough into 15g small balls and the red one into 25g.
5.
wrap the white ball with the red dough.
6.
cover the balls with cling wrap, in case it turns to dry.
7.
make the lotus paste into the 10g ball each.
8.
flatten the dough and roll it into an oval with a rolling pin. roll the flattened dough like a jelly roll and cover with cling wrap for 15 minutes.
9.
repeat one more time. rest for 15 minutes covered with cling wrap.
10.
press the dough into a round with the thumb, let the ends tilt to the middle. put lotus paste in the middle.
11.
wrap lotus paste in dough, and make into a ball.
12.
face down the sealed side, cut an X in the dough just deep enough to see the filling.
13.
heat oil to 150~160℃, fry the lotus ball held with a strainer.
14.
pour hot oil onto the ball, let it bloom and get some layers. fry a ball need around 3~4 minutes.
15.
drain the oil with a kitchen paper, cool it
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