Deep-fried Lotus
Ingredients:500 grams of flour,50 grams of lard, baking soda and salt to taste, 500 grams of cooking oil (actual consumption 150 grams).Method:First, place 400 grams of flour in a bowl, mix with a little baking soda and edible oil, then add warm water and 250 grams, knead into dough, roll evenly, rest for a while.
Second, pour lard into the pan and heat it up, then remove from heat, add 80 grams of flour, mix well until cool.
This is the shortcrust pastry.
Third, roll out the dough sheet into strips and cut them into 20 small pieces. Mix cooled shortcrust pastry with salted pepper, knead evenly to form 20 small balls. Take one piece of dough and flatten it to encase a ball of shortcrust pastry, seal the edges tightly, press flat, then gently roll out to a rectangular sheet.Fold it three times into a square piece, pinch both ends together to form a round raw bun, cut the top in an X pattern with a sharp knife to reveal layers, forming a lotus shape.
Fourth, heat oil in a pot and deep-fry the raw buns one by one until petals open up, then remove and place on a plate.Characteristics: elegant appearance, crispy and salty and fragrant.
Chrysanthemum
Pastry:
　　Ingredients: 500 grams of flour, 125 grams of lard,50 grams of sugar, a little salt, food coloring to taste, 400 grams of cooking oil (actual consumption 150 grams).
Method:First, put 350 grams of flour in a bowl, mix with 25 grams of cooked lard, then add warm water and knead into water-oil dough ball. Cover with wet cloth and rest for a while.Second, add the remaining flour to 100 grams of cooked lard, roll evenly to form oil dough ball, mix in a little salt.
Third, divide both types of dough balls into 10 pieces each, wrap an oil dough piece into each water-oil piece and roll out into a rectangular sheet. Fold it into a strip about 2 cm wide.
In the center of the strip, cut it in half with a knife.
Fourth, flatten each half to press against the edge, then slice along the edges to create comb-like patterns. Roll one end up and stick the other end with water to form the raw bun.
Fifth, heat oil in a pot until it reaches four-fifths hot, carefully lower the raw buns into the oil.When layers expand, float on the surface of the oil and fry until golden white.
Remove from oil, dust with sugar while still warm, then serve.
Characteristics: resembles a chrysanthemum in appearance, elegant shape, crispy and sweet.When the layers puff up and turn yellowish white when floated on the oil, it is cooked.Remove from the oil and arrange on a plate, then sprinkle with sugar while hot before serving.
Characteristics: It resembles a chrysanthemum in shape, has elegant appearance, and is fragrant, crispy, and sweet.