Lotus Pastry 荷花酥, Tasty and Beautiful 美味又驚艷 | Lemon Home Cooking
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- čas přidán 16. 08. 2020
- 这道酥皮点心因造型似荷花或者莲花，因此被称为荷花酥或者莲花酥。这是一款传统的中式酥皮点心，里面用的椰蓉蛋黄馅，加上酥油皮和水油皮的混合，做好了之后酥皮一层层的绽放开来，甚是美丽。应该来说这是一款中等难度的点心，重点在于开酥，一定手法要轻，不然容易破。做好了之后非常惊艳，都忍不住下口。也和朋友分享了，朋友也是爱不释手。这款点心有点基础的朋友一定要试试，花瓣一片片张开来的时候，非常治愈。除了颜值，味道也是相当的不错
#Lotus #Pastry #荷花酥 # Lemon Home Cooking
Lotus Pastry 荷花酥, Tasty and Beautiful 美味又驚艷 | Lemon Home Cooking
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Ingredients 用料 (10 pieces)
Filling 餡心：
50g Shredded coconut 椰蓉
20g Egg yolk 蛋黃
20g Lard (Can be replaced with butter) 豬油（可用黃油代替）
20g Powdered sugar 糖粉
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Wet-oil dough 水油皮:
100g all-purpose flour 中筋麵粉
10g Lard (Can be replaced with butter) 豬油（可用黃油代替）
10g Sugar 糖
40ml Water 水
1 Drop food coloring (red) 食用色素一滴（紅色）
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Dry-oil dough 油酥：
65g All-purpose flour 中筋麵粉
35g Lard (Can be replaced with butter) 豬油（可用黃油代替)
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============================================================ - Jak na to + styl
只有羡慕的份😭😢实在太美了，对于美食点心之类我一窍不通😂
跟着方子和视频，你也可以的😊
成果真的好漂亮呀
嗯，非常惊艳
漂亮，真赞👍
So Beautiful！ You are the Best!
这可是个功夫甜点！看满+点赞！棒棒哒！😍👍👍👍🤗🌹
感谢支持！
哇這真的很費時呢,但做出來實在太美了,看了手也癢起來了
太美了，收藏起来，我要七夕节做给某人吃！！！谢谢美眉
不客气，祝七夕快乐🌹
oh my God thankz you very much from indonesia ❤
So pretty!! Looks so professional as well!!
Thanks Maggie😊
😍😍😍
Bendiciones que él Señor la bendiga, soy de Ecuador estan muy preciosas esas flores pero por favor traduscalo en español gracias.
Нужен перевод спасибо большое за красоту
请问这个可以放多少天？要如何收藏？放冰箱，还是不用放冰箱也可以
太惊艳了！造型太好看了。那个食用色素，用火龙果，或者beet 汁不行吗？
因为只需要一滴，所以就不折腾去打汁还要过滤了。
我见过我火龙果的， 也一样好看 ， 我刚做的 ， 没完全成功 。
用果冻粉也可以控制颜色
Thank u very nice indeed..
BUT AFTER FRYING HOW LONG CAN THE CRUNCHINESS OF THE OPENED UP LEAVES LAST...CAN IT B 2 DAYS AFTER STORING IN AN AIR TIGHT CONTAINERS.
Please guide n advice...
It will always keep this shape forever before you eat it. My suggestion is to store in the airtight container at room temperature and eating within three days. Thank you for watching!
I really admire your work. So pretty and I know I will never be able to do it.
Hii! Can i make them a few days in advance and store it in the fridge?
I recommend storing at room temperature for up to three days. Thank you for watching!🌹
好漂亮。 能放多久呢？
尽快吃完，不要超过两天吧。
@@lemonhomecooking2731 谢谢回复～
hello, can I ask you a question? you wrote "低筋麺粉", that is flour with a low gluten content, but for some reason it is signed as «all-purpose flour» ... what kind of flour did you use? if it was gluten-free flour, which one exactly? i know that there is flour from rice, almonds, coconut.. and many more different
as far as I know they have some differences, but to be honest, I have never worked with them
好美。定閱了，看满。欢迎回定。
需要油炸多久？
炸至花瓣微张，定型了即可
0:27
油炸??唔用焗爐?
也可以烤，但烤的花瓣不会张开来，是向内包的，没有这个好看。感谢关注🌹
不用油炸, 放烤箱可以嗎？若可以,温度多少？
烤的话170-180摄氏(340-355华氏)30分钟。不过烤的酥皮不会向外翻没有炸的漂亮。烤的酥皮会微张，整体还是一个球型，但能看出分层。
@@lemonhomecooking2731 謝謝你回覆, 可惜我不喜欢油炸的東西.
可以试试烤的，也很漂亮。只是比炸的外型上略逊一丁点，味道同样好。😊
@@joneslo5572 可以用烤箱， 我刚做的 ，没有盛开， 就是含苞待放
@@hongzheng740 謝謝
nice videos，我订阅你的频道，希望你也同样支持我的频道