Lotus Flower Crispy Cake Recipe
Snack Recipes

Ingredient:
 

3 cup
12 tbsp
1
2 tsp
2 cup
9 oz
8 cup

all purpose flour
lard
egg
vanilla extract
cake flour
mashed red bean paste
oil
 

Directions:

1. Mix 3 cup all purpose flour with 4 tbsp lard, 1 egg, 2 tsp vanilla and 1 cup water, knead 5 minutes into dough, leave it for 20 minutes, then divide into 20 (A) pieces, flatten.

2. Mix 2 cup cake flour with 8tbsp lard, knead into dough, then divide into 20 (B) pieces.

3. Wrap dough (B) with dough (A) and seal with thumb and fore finger. Flatten with palm of hand and roll out with rolling pin into large square 1/8 inch thick, fold into thirds. Roll out length till 1/8 inch thick. Fold into thirds and roll out once again as dough (C).

4. Divide red bean paste into 20 small portions.

5. Wrap each red bean portion with dough (C) into ball shape as dough (D), scope the top surface with 3 cuts as * shape. This is crispy cake.

Methods:

1. Heat 8 cup oil 275^oF. Deep-fry crispy cake over low heat till golden brown and the surface has broken into a lotus flower shape. Drain and serve hot.

Notes:

1. Use low heat to deep-fry. Oil must be fresh and clean.

2. Put crispy cake in refrigerator to freeze then remove and score so that lotus flower pattern is clear.

3. Turn crispy cake gently when frying.

4. Vegetables oil may be used in place of lard, but the crispy cake made from the latter is crispier than former.