Halal Food Forest - 21st Century. Fashion. Green Healthy Eating

Author: Ma Xian Da, Li Wen Ming / Country: Mainland China
Publisher:
Publish Date: 2006-06-01
Features: Lotus Crisp
Features: Aesthetically pleasing, crispy skin, soft filling, sweet and fragrant. Ingredients: Flour, vegetable oil, red bean paste or jujube paste, sugar, sesame oil.
Method:
(1) Wash the small beans or jujubes, cook them in a pot, remove them, drain the water, and put them in a basin. Knead them repeatedly until they become a paste. Add sugar and a little sesame oil to make red bean paste or jujube paste.
(2) Sift the dough, add vegetable oil and water, mix well to form a dough, and then divide it into small pieces.
(3) For the crispy dough: Steam the flour, add sesame oil, and knead it repeatedly with your hands.
(4) Press the dough pieces into thin sheets, wrap them with the crispy dough, and then roll them into long rectangular sheets after wrapping. Shape them into raw mooncakes following the method for making mooncakes. Then, cut three incisions on the front of the raw cake to form a six-petal shape, but do not cut all the way through.
(5) Heat the oil to seven degrees, place the raw cake in the pot, and fry it until the six petals stand up, resembling a lotus flower. Once cooked, sprinkle sugar on the surface to finish.
Dingzi (Pot Cake)
Ingredients: 400g flour, vegetable oil, salt, Sichuan pepper powder.
Features: Similar in appearance and method to Xinjiang's naan, with a medium-yellow color, hard and crispy texture, and easy to carry.
Method:
(1) Mix the flour with an appropriate amount of vegetable oil and water to form a dry dough. Knead it repeatedly, then divide it into small pieces. Add a bit of salt in the center and shape it into a thin middle and thick edges.
(2) Place the pot cake on the iron pan of a charcoal-fired oven and bake it until the shape is set. Then, bake the sides of the pan in the oven walls to achieve a deep yellow and full shape.
P7-P8