For all those who want the English version of this recipe. Ingredients Filling: 50 gr shredded coconut 20 gr yolk 20 gr butter, softened 20 gr powdered sugar For the wet dough: (NOT EXACTLY SURE ABOUT THIS COMPONENT) 100 gr low-gluten flour 10 gr solid lard 10 gr fine sugar for seasoning 40 ml water with a touch of food coloring (she used pink) For the dry oil dough: 65 gr flour 35 gr lard Procedure For the filling: Place all ingredients on flat work surface and press the ingredients using the palm heel. And mix with a pastry scraper at the same time. Roll the mixture into a chunk, in a rectangular shape. Half it and then divide each half into five equal pieces. Take one piece and roll it into a ball and repeat the process for the rest. Put the balls into the freezer. For the wet dough: Put the flour, lard and sugar on flat work surface and make a well in the middle. Add the food colored water and roll the mixture. While rolling pay attention to use out palm heel to press. Now we use both hands to knead alternately. To make the dough softer and smoother we can observe clearly that the dough becomes waxy after kneading. Adjust its shape a little bit then cover it with a plastic wrap and let it rest. As the dough would be looser after resting and form more beautiful shape. For the dry oil dough: Use the palm heel and pastry scraper as well. They should be fully mixed and you can’t see any dry powder in the final dough. Half the dough and roll each half into a long strip then cut each half into five equal pieces. Repeat with the other half. Roll each piece into a ball. Now we roll the prepared wet oil dough into a long strip and cut also into ten equal pieces. The wet oil dough becomes dry easily in air so we can cover it with plastic wrap while waiting. Today I use the Xiaobaosu technique, which means making the crust of each cake one by one. Pick one wet oil dough piece and roll a little bit and press flat. Make it concave and put the dry oil ball in the middle. Next like filling a dumpling, wrap the dry oil piece up while pressing gently. Use a rolling pin to gently roll back and forth until it becomes a round disc. Now we make a layered crust by folding the disc 2 times. Fold the left side to the center and fold the right side in the same way (basically into thirds). This is the first folding. Let them rest for a while and cover with saran wrap. Now the first folding has been finished. Next is the second folding. Roll the wrapper into a rectangle, remember to roll it gently or the layers would be broken easily. Fold it into thirds again. Now the wrappers are prepared. Let them rest for around 15 minutes. Now we can start the filling. Roll the rested wrapper into a round disc and place filling in the center of dough and enclose the filling at the bottom. Next is the most important step which is styling. We need a sharp knife, a thin one, to divide the upper part of the crust into six equal pieces (scoring the dough only) by 3 cuts. We can feel the knife touch the filling just right. And we need to pay special attention at the sides, that the end of the cut should be around 1 cm away from the bottom. Now the cakes are quite round so gently press them slightly flat. Now we have finished all the ten Hehua Su. Next we begin deep frying. Heat enough sunflower seed oil (this is highly recommended. The other oils are too strong), corn oil is fine as well. Use enough oil to submerge the whole Hehua Su in oil. Heat the oil to around 120 degrees Celsius or 248 degrees Fahrenheit. Actually any temperature between 120 Celsius to 140 Celsius is fine. If you cook at home and have no electronic thermometer you can use a clean chopstick. Put it in the oil and if you see tiny bubbles floating up around it the temperature is right. Basically we need to keep the temperature all the way through the deep frying. Gently put the Hehua Su into the oil. The Hehua Su will float on the surface, they are almost done. When you touch the petals and if the whole cake shakes with the petal then it shows the whole crust has been fried hard and it’s ready to be served. Lay a piece of kitchen paper at the bottom as they are deep fried. Now you can see the crusts are really beautiful. The Hehua Su cakes are done. It’s suggested they are eaten at the same day. I could be wrong so if someone out there give some of us some feedback it would be appreciated.
I lovs this video. You are an excellent teacher. Thank you for the English subtitles. I love to make authentic Chinese foods, and channels like yours make that possible.
Such a sophisticated delicacy, I'd love to try it! You are also a very beautiful person, you made me smile. Is this project running on TV? Are they publishing a book?
Ingredients Filling: 50 gr shredded coconut 20 gr yolk 20 gr butter, softened 20 gr powdered sugar For the wet dough: (NOT EXACTLY SURE ABOUT THIS COMPONENT) 100 gr low-gluten flour 10 gr solid lard 10 gr fine sugar for seasoning ½ cup water with a touch of food coloring (she used pink) For the dry oil dough: 65 gr flour 35 gr lard
朱颜 yeah, i did see that comment below...actually i'm asking about the (NOT EXACTLY SURE ABOUT THIS COMPONENT) part, can you tell me if it is accurate or not?that would really gonna help me out, thank you!!
Ingredients Filling: 50 gr shredded coconut stuffing. 20 gr egg-yolk yellow 20 gr Light butter 20 gr powdered sugar For the wet dough: (8g weight of a dough) 100 gr low-gluten flour 10 gr solid lard 10 gr granulated sugar a touch of food coloring (she used pink) 40ml water For the dry oil dough:(5g weight of a dough) 65 gr low-gluten flour 35 gr lard PS：hope it can help you
Thank you for sharing this video and the recipe. I like it very much, but I want to cook it in the oven. I am going give it a try. Very nicely done. Love it.
實在太漂亮了,人美做的美食也美,聲音又悅耳~感恩分享~
我特意為了自己收藏,打了這一份食譜~雖說沒打得很好,請大家不要見笑,我盡力了。
【荷花酥】作法材料
水油皮:
(8克/個)
低筋麵粉 100克
豬油 10克
粉色色素 少許
水 40毫升
油酥：
(5克/個)
低筋麵粉 65克
豬油 35克
餡心：
(5.5克/個)
椰蓉 50克
糖粉 20克
蛋黃 20克
淡味奶油 20克
作法：
1. 將餡心的所有材料融合一起，用手掌根及刮板把它混合揉勻（黃油需預先約１小時左右軟化才能操作。）
2. 揉搓完整型為長方型，切割均勻為１０等份，將其個別揉成小圓球，放進冷凍室備用。
3. 開始製作水油皮，先放低筋麵粉至砧版，麵粉中間開個窩放入豬油、砂糖、食用色素調成水一起加入，邊用手掌去壓，邊用刮板輔助，揉成團時用雙手揉成麵糰光滑。
4. 整好的麵糰蓋保鮮膜鬆弛一下。（經過鬆弛整形會更漂亮）
5. 再來製作乾油酥，麵粉豬油一樣用刮板手掌根壓揉拌均勻，至看不到乾麵粉，揉好油酥分為１０份，揉圓待用。
6. 水油皮醒好揉成長條形，分割成１０份。（水油麵暴露在空氣中容易乾掉，等待或醒的時候，記得要用保鮮膜蓋好）
7. 將水油皮搓圓壓扁，捏成窩窩頭形狀，把油酥包進去，再壓扁擀成約牛舌狀在折三折，全部做完，再依序從剛剛第一個折三折的作品拿出擀成長條薄狀，再折三折，２次的三折完畢，蓋好鬆弛１５分（擀時不能太用力，以免破酥）
8. 鬆弛好的油皮擀平擀薄，包入餡心如包湯圓一樣收口，收口放至最底下，
9. 取薄又利的小刀，用三刀分割為６，刀正好要切到（餡）心，切口離最下邊要有一公分的距離。
10. 用手輕微從最上邊的圓，稍稍壓扁。
11. 油鍋下油開火，油的量要能蓋過荷花酥為準。（顏色跟氣味重的油，建議不要使用）
12. 油溫加熱到１２０～１４０度都可以，如果沒有溫度計，可用筷子伸進油裡觀察，筷子的周圍如果有小氣泡緩慢地跑出來，就代表油溫夠了。
13. 荷花酥要輕輕放入熱油中，直至荷花酥飄在油的上頭，就表示好了。波動花瓣會整體搖擺，表示荷花酥的皮炸硬了可以出鍋了。
2
謝謝
謝謝您
謝謝你，你真貼心～
谢谢课代表
For all those who want the English version of this recipe.
Ingredients
Filling:
50 gr shredded coconut
20 gr yolk
20 gr butter, softened
20 gr powdered sugar
For the wet dough: (NOT EXACTLY SURE ABOUT THIS COMPONENT)
100 gr low-gluten flour
10 gr solid lard
10 gr fine sugar for seasoning
40 ml water with a touch of food coloring (she used pink)
For the dry oil dough:
65 gr flour
35 gr lard
Procedure
For the filling:
Place all ingredients on flat work surface and press the ingredients using the palm heel. And mix with a pastry scraper at the same time. Roll the mixture into a chunk, in a rectangular shape. Half it and then divide each half into five equal pieces. Take one piece and roll it into a ball and repeat the process for the rest. Put the balls into the freezer.
For the wet dough:
Put the flour, lard and sugar on flat work surface and make a well in the middle. Add the food colored water and roll the mixture. While rolling pay attention to use out palm heel to press. Now we use both hands to knead alternately. To make the dough softer and smoother we can observe clearly that the dough becomes waxy after kneading. Adjust its shape a little bit then cover it with a plastic wrap and let it rest. As the dough would be looser after resting and form more beautiful shape.
For the dry oil dough:
Use the palm heel and pastry scraper as well. They should be fully mixed and you can’t see any dry powder in the final dough. Half the dough and roll each half into a long strip then cut each half into five equal pieces. Repeat with the other half. Roll each piece into a ball.
Now we roll the prepared wet oil dough into a long strip and cut also into ten equal pieces. The wet oil dough becomes dry easily in air so we can cover it with plastic wrap while waiting. Today I use the Xiaobaosu technique, which means making the crust of each cake one by one.
Pick one wet oil dough piece and roll a little bit and press flat. Make it concave and put the dry oil ball in the middle. Next like filling a dumpling, wrap the dry oil piece up while pressing gently. Use a rolling pin to gently roll back and forth until it becomes a round disc. Now we make a layered crust by folding the disc 2 times. Fold the left side to the center and fold the right side in the same way (basically into thirds). This is the first folding. Let them rest for a while and cover with saran wrap. Now the first folding has been finished. Next is the second folding. Roll the wrapper into a rectangle, remember to roll it gently or the layers would be broken easily. Fold it into thirds again. Now the wrappers are prepared. Let them rest for around 15 minutes.
Now we can start the filling. Roll the rested wrapper into a round disc and place filling in the center of dough and enclose the filling at the bottom. Next is the most important step which is styling. We need a sharp knife, a thin one, to divide the upper part of the crust into six equal pieces (scoring the dough only) by 3 cuts. We can feel the knife touch the filling just right. And we need to pay special attention at the sides, that the end of the cut should be around 1 cm away from the bottom. Now the cakes are quite round so gently press them slightly flat. Now we have finished all the ten Hehua Su. Next we begin deep frying.
Heat enough sunflower seed oil (this is highly recommended. The other oils are too strong), corn oil is fine as well. Use enough oil to submerge the whole Hehua Su in oil. Heat the oil to around 120 degrees Celsius or 248 degrees Fahrenheit. Actually any temperature between 120 Celsius to 140 Celsius is fine. If you cook at home and have no electronic thermometer you can use a clean chopstick. Put it in the oil and if you see tiny bubbles floating up around it the temperature is right. Basically we need to keep the temperature all the way through the deep frying. Gently put the Hehua Su into the oil. The Hehua Su will float on the surface, they are almost done. When you touch the petals and if the whole cake shakes with the petal then it shows the whole crust has been fried hard and it’s ready to be served. Lay a piece of kitchen paper at the bottom as they are deep fried.
Now you can see the crusts are really beautiful. The Hehua Su cakes are done. It’s suggested they are eaten at the same day.
I could be wrong so if someone out there give some of us some feedback it would be appreciated.
santolify thank you very much, dear!
santolify, thank you very much
santolify oh my goodness you’re an angel, thank you for this!
You can also turn on captions :)
kim huynh it doesn’t give the measurements in captions though...
看小姐姐做一遍再看一遍留言，就懂了為什麼中式點心越來越少人做，手法細膩，功序多而講究，做出來還不一定能比那些機器打出來的蛋糕賣個好價錢，現在城市人節奏太快了，師傅不願花時間做，吃的人不願花時間慢慢享受，這中式點心就是這樣輸給西點了。。。
小姐姐做菜細膩講究，有條不紊，縱然這手法我這種大老粗是學不來了，但看著這過程還是很享受的👍
雖然西式點心是機器打的，但也是因為有那個需要，兩者同樣都是手法細膩，功序多而講究，看別人做蛋糕也是超麻煩，酥皮與可頌作法也差不多，有時候多半是人的偏見，覺得西式的看上去精緻就願意花錢吧
良心话我个人不选中式点心是因为不好吃。。。没有偏见，就是纯粹的不好吃。
Esther Wang 问题是做的精致的中式点心贵还不是那么容易找到店的😂
Moe 你确定你有吃到正宗的做得好的店？中式点心做得好的我觉得比西式的好吃，还没那么油腻。
傅王爷 比如说哪种点心好吃？哪家店好吃？我活了这么些年，过的也算宽裕，要说我吃过的店都不是好店也不太可能吧，虽然我自己不怎么买，但是逢年过节家里人都会买也会送，和朋友约饭也乱七八糟吃了不少，我脑子过了一遍都想不出一个好吃的，可能是个人口味吧。
在油锅里炸的样子最惊艳，活脱脱的出水芙蓉！这种点心无论是制作还是品尝的过程都是一种享受，赞赞赞！
怎么那么多人都不看完整啊，问克数问配方？视频和评论里明明都有，都这么浮躁吗？
荷花仙子做的荷花酥，真是太美了！讲解的非常好，绝大多数酥类糕点都是这么做的，可谓一通百通啊！像大家所熟知的法国拿破仑千层蛋糕，酥皮的制作手法如出一辙，只不过拿破仑要反复开5次 ，这里是开了2次。谢谢老师的精彩讲解！！！
姐姐妳長得美，聲音好聽，而且手藝還好！誰家娶了你就幸運了！
這是種精緻點心，應當跟日本和菓子一樣，擺在高級點心的位列。
有人說吃不起，這是高級費工的點心，自然不會跟街頭小點一樣平易近人，日本人也不會沒事買和菓子嚐。
林世勳 本身就是高级点心😂，所以很多人买不到，吃不起，就完全忘在脑后，当不存在了。
这种点心本来就不是日常可以买到的。
知否里面有这样的果子，本来就是中国传过去的高级点心
傅王爷 那是在古代才有可能买不起吧
果子不是中国的吗
I lovs this video. You are an excellent teacher. Thank you for the English subtitles. I love to make authentic Chinese foods, and channels like yours make that possible.
Did you make this? How did the result turn out?
剛剛查到素食者要製作的話，豬油應該可以用白油、無水奶油、奶油這幾種替換~w 荷花酥真的好美~製作的畫面也美~
太棒了
家裡沒在用豬油 才想說要怎樣辦呢XD
今年除夕我成功地做了这款荷花酥，外型特别漂亮，口感也特别好，得到了大家的好评。非常感谢广沫老师仔细的讲解。
陶立 你太🐂了
請問我剛做好，但我的花沒有完全開，可以分享你的經驗嗎?試食了一個，非常好食
好美啊 朵朵蓮花掌中現，用詞軟語呢噥，溫柔輕巧地作一道點心，多好啊。
物如其人，美而精致。
To think that you make such a complicated-looking dish look so easy. The cakes are so beautiful, I wouldn't have the heart to eat such work of art!
This stuff looks incredibly beautiful.. thanks for sharing such a lovely recipe. I am making these soon ❤❤❤
Such a sophisticated delicacy, I'd love to try it! You are also a very beautiful person, you made me smile. Is this project running on TV? Are they publishing a book?
這是需要一點耐心的點心，很多人卻連影片都沒耐心看完...？
好美啊！謝謝妳細心的分享及清晰的食譜，剛做好，試吃過，味道及口感都非常好，只是不明我的花為何不開?請指教🙏🙏
前面小包酥的步骤基本相同，水油皮和油酥的材料配比类似，收口之后放烤箱，烤出来就是苏式酥皮月饼啦。馅儿是肉整扁一些就是鲜肉月饼，馅儿是蛋黄豆沙整圆乎就是蛋黄酥呀豆沙酥。做过辣椒肉和草莓酱的，完全是想包什么包什么，都超级好吃。用puff pastry试过豆沙馅儿的桃花酥，还是喜欢吃中式的，虽然我都是用黄油起的酥，但口感层次什么的真的不一样。视频里小姐姐炸出来的荷花酥层次分明，色泽美好，是古典中式之美呀，荡漾着江南水乡的温柔与精巧。好想尝一尝。
我试过黄油起酥偏软，还不如菜籽油什么的起酥好。
SUN Huan 請問多少溫度烤？
可以使用烤箱代替油炸么 那需要多少温度多少时间呢
好美阿，食材清單在最後哦，如果覺得講的慢了，可以調快影片速度，自己做吃的本身就會花許多時間，如果連看教學影片的時間都沒有，還不如直接去買現成的比較快。
好漂亮的荷花酥，款式特别，谢谢分享自做步骤。
Oh this is so beautiful. And this is also easy to understand. I become to be a fan of this channel. ♡
妳和荷花都很美，很高雅。謝謝妳的教學!
看似簡單實際做就知道，做出來要美美的均勻的花瓣可不是那麼容易的事，我的烹飪老師說要三年四個月才能出師
用烤的行嗎
書邱 可以，刷上一层油放烤箱，300华氏度，放在离加热口远的那层。具体多久我忘了，你看着绽放开了，就是好了。应该十几二十分钟吧。
傅王爷 所以烤的成功率比較高咯？
ピンピン 烤的不容易被弄碎，但是炸的更好看。
这个视频看了好几次了～每次看心情都会平静好多～想问一下小姐姐有没有自己的个人频道呀？还是就偶尔在美食台上传呢，好希望小姐姐能多出几个中式精致点心的视频！（话说这一道荷花酥其实还好不是太复杂，觉得复杂的小伙伴可以看小姐姐做的芙蓉酥。。。。。。哈哈哈）
哇好神奇啊！在油裡綻放超美的欸！
太漂亮了，可以用焗爐嗎？想試一下！謝謝，人美聲甜小妹🙏🙏🙏🙏
thank you for the English subtitles.
請問多做的可以直接冰在冰箱嗎？等要炸的時候再拿出來嗎。
還有用豬油做的時候，整體會變得很軟，需要拿到冰箱冰過再來切那個花紋嗎？
很美的點心，其實南方很多點心精緻度都不輸法式點心，只不過大部分的人都吃不起罷了。
fu yongchao 现在都小康了，应该大力推广。
就是，都得攒钱吃茶叶蛋呢。
哈哈哈哈，吃不起，哈哈哈红红火火
😂😂😂～哪有什么吃不起的点心，是你舍不得买来吃罢了。青菜萝卜各有所爱，有的人就是比较喜欢吃西式甜品啊。
Hong Ye 强国智障又来现眼了
非常漂亮！请问老师可以用椰子油或者玉米油代替猪油吗？
I really appreciate the english subtitle. Since i only speak little mandarin😀 it will be much easier to try ur recipe. thank u 😄😄
now you have it
Beautiful pastries! Do you recommend to use air fryer as well?
不知道是不是可以用空气炸锅炸。
空气炸锅相当于烤箱，要是烤箱不行，这个就别想了
猪油好买吗？可以用其他油代替吗？如果有烤箱的话怎么烤呢？
怎么这么矫情呢，看到中式点心就马上说油炸的消受不起，普通西式蛋糕也全是淀粉，黄油和糖，脂肪含量一点也不比这个少。。
Raffaella 我覺得教程更矯情....
看得我不停快轉~~~
但是炸物的油膩感比較重啊，很多西式點心根本吃不出放了大量油脂和糖
炸物如何降低口感的油腻度是有讲究的，否则怎么那么多烹饪的方法呢？
不是人人都是廚神啊。
大多主婦也不太喜歡油炸，因為要處理一鍋油很麻煩
Vanessa Chuang 西式点心吃不出油？？你怕是没吃过曲奇，一嘴油好吗
Can I substitute lard to a different type of oil? If so, what do you recommend?
I thought it was real flower!! So beautiful!!
很漂亮, 很适合过节拜神祭祖时当贡品摆在神案上, 多好看.
哇 好漂亮
請問美女老師，豬油可以用黃油替代嗎？
小美女长得好像善财童子旁边的龙女😂
Boran Hu 哈哈哈
金童玉女?
Boran Hu 发型好像年画里面的人
Wow, great job. Thanks for the English translation v much. You did the teaching very very well
HiHi， 我做出来了，太棒了。谢谢😀
这荷花酥到底哪有卖?一定要吃一次太美了
我做了，好成功。。谢谢小姐姐😍
真的做了吗
味道如何呀
好强！
太漂亮啦！只是没有人工色素，用胡萝卜汁不知道可以吗？
我觉得甜菜汁颜色比较接近
ua-cam.com/video/FvYR5s6Ue-8/v-deo.html
↑這個方法也許你會想試試?
建议多给手部特写 小姐姐很可爱 但是镜头切来切去的有点晕 点心还是很可爱的 想试着做
豬油能用牛油或者植物性牛油代替嗎？不能吃椰子能用什麽代替？（堅果也不能吃呢）
建议克数和配方除了在最后公开，制作过程的时候也标注上，很多人是一边看视频一边制作的
製作時旁邊都有標註多少用量啊，沒注意看嗎？
請問餡心可以改成綠豆沙嗎？
Beautiful, thnxx for sharing.
Very beautiful. Looks yummy. I will definitely try
我做过，炸的很油腻，最好少炸下然后放烤箱里用低温烤
Tracey Mong 大概用140左右5分鐘，也建議放在離火源低的地方（烤箱底層）
可以試試看，如果覺得顏色會因此變深可以降至120看看
請問如果都不炸直接烤能開花嗎？
我开始以为也是烤箱操作，一看是油炸食品顿时觉得好可惜。同问，烤箱做的有没有开花瓣的效果？
M M 看着真漂亮，能不能直接烤箱烤呢？效果会不会好
M M 炸出来的好吃吗？
可以用烤箱烘焙吗？若是什么温度和时常？谢谢
食材应该放在一开始，否则整个教程都看得很茫然，看完食材还要对照着再看一次视频。
這樣你才可以多瀏覽幾次影片啊! 哈哈!!
WolfangNeilos 但是她的其他视频因为麻烦我再也不会看了。对于发布者来说，是不是得不偿失呢
食材她放在最後面
sophie Chen 一開始跟最後都放的話比較方便！
每個人習慣不同, 我就覺得放在說文字名裡最好, 這樣做法很完整沒有浪費時間
姐姐人美温柔做的东西还好美啊！希望你可以多出一些这些点心的视频～
Thank you for sharing can you translate to English
Linda Huynh turn on caption :)
如果没有猪油可以用其他的油代替吗比如黄油啥的。
me, watching this in quarantine with none of the ingredients: uh huh, yes, yes.
I would like to know what is the protein % in a low gluten flour she used?
太美了
看荷花盛開好美啊，整個影片超級療愈
这个真的很精致了。
太漂亮了！真的感谢你！就是油炸的会不会太有大了？👍👍👍👍👍👍👍👍👍👍👍👍👍烤行吗？
好美。若粉紅色素用紅火龍果汁代替好像自然一些^_^l
红火龙果加热后会变成黄色的。可以考虑用红菜头吧
亲爱的♡ⅴ♡小朋友不吃鸡蛋，无蛋可以做吗？
Holy shit that is so cool.
Such beautiful pastry. Good job!
老师好精致 越看越好看 像小龙女
yy zhang 感觉怀孕了
can we use butter in place of the lard?
yes you can . the butter should be Anhydrous butter fat. otherwise the crust will be harder.
买不到猪油 有别的替代品吗？黄油？椰子油？
william Mian Wei 用猪肥肉自己炼猪油就可以啦很方便的 炼好的油密封罐保存可以放很久 很多中式甜点可以用 油渣可以拿来做菜煮面或者空口吃 实在没有猪油我觉得黄油也可以的反正就是要出层次嘛 黄油不是可以做千层咩 所以是同理哇
黄油起酥没有猪油好，但也不是不可以。
william Mian Wei 我一直都是用黄油做
清真？
同问，黄油也可以起酥，就像croissant，而且猪油的味会不会比较重？
可以請問荷花酥在油鍋裡綻放是什麼原理嗎？ 太神奇了！
有食譜嗎？
唐莞瑜 影片最後有
Que bonito!! Lástima que no indique las cantidades
赏心悦目的食品，而小姐姐像是从古代庭院里走出来的。
8:29 the ingredients
...but i'm no chinese speakerㅠㅠㅠcan someone translate it for me and other forigners, please?
Ingredients
Filling:
50 gr shredded coconut
20 gr yolk
20 gr butter, softened
20 gr powdered sugar
For the wet dough: (NOT EXACTLY SURE ABOUT THIS COMPONENT)
100 gr low-gluten flour
10 gr solid lard
10 gr fine sugar for seasoning
½ cup water with a touch of food coloring (she used pink)
For the dry oil dough:
65 gr flour
35 gr lard
朱颜 yeah, i did see that comment below...actually i'm asking about the (NOT EXACTLY SURE ABOUT THIS COMPONENT) part, can you tell me if it is accurate or not?that would really gonna help me out, thank you!!
朱颜 i'm really really counting on you because you seem like chinese, or at least speak chinese...
Ingredients
Filling:
50 gr shredded coconut stuffing.
20 gr egg-yolk yellow
20 gr Light butter
20 gr powdered sugar
For the wet dough: (8g weight of a dough)
100 gr low-gluten flour
10 gr solid lard
10 gr granulated sugar
a touch of food coloring (she used pink)
40ml water
For the dry oil dough:(5g weight of a dough)
65 gr low-gluten flour
35 gr lard
PS：hope it can help you
朱颜 非常感谢你! i appreciate your help
(/*^오^*)/ - - - ♡
Thank you for sharing this video and the recipe. I like it very much, but I want to cook it in the oven. I am going give it a try. Very nicely done. Love it.
6 瓣,各6=7層淡粉紅色的花瓣裹著鮮黃色的花心. 巧思灵手. 我欣賞過就好. 我無法消受油器, 即使只享用一小口, 都招致近半日的反酸反油上腹脹. 饀心是黄油,椰茸和糖粉嗎? 裹在低筋面團內的猪油酥, 2次壘三層不切到底的外皮上按60度角的刀法, 再略按, 在四成熱的淡色油裏炸到浮起, ( 定型和灱熟)...... 若饀心再薄些, 內裹一些芝麻花生糖, 外皮以少許細鹽代糖粉, 用蒸又會如何呢?
Yiling Chen 平时吃菜不放油？还是素食主义者？
@@annieqin265 幹麻這樣呢? 每個人口味不同，有的人吃稍油一點，身體就不舒服，人家也是不願意的。
bululove 所以我问她是不是烧菜不放油，或者素食主义者啊。我就有个朋友吃不了动物油脂，所以基本上素食，而素食也是以汆烫为主。有什么问题吗？为什么那么敏感？为什么觉得我是质疑她？
請問一下老師可以用烤箱烤嗎？
想要學的人就能耐下性子看，要不也能快轉
请问不用油炸用烤箱能不能做出同样质感的呢？得多少度多少分钟？谢谢
我也想知道
用1.5倍速看剛剛好
不用椰蓉馅 改用其他馅料行吗？
还有如果不用猪油膏 可以用什么油代替？
鹹鴨蛋
無鹽奶油
这个不能用烤箱烤么？这样可以少点油
PF Du 可以啊 这只是在没有烤箱的情况下 普通家庭也能做的做法
LiangYun Mao 那么烤箱烤的话需要刷油么？
用烤的话估计外皮的花瓣不会开得这么好看？
不知道如果用烤箱的话应该烤多长时间
PF Du shaniuzhufu.blog.sohu.com/269036562.html 我去搜了一下，据说油炸的比烤箱烤的好看～
水油皮的配方好象不对呀，按40毫升加水，面团很硬
Waw sooooo beautiful
造型非常漂亮！这荷花真的濯清涟而不妖
超爱莲花的
嗯…莫名想到莲花坞
_(ÒωÓ๑ゝ∠)_
Can someone tell me what it taste like?
OMG 很美 想做看
真的很漂亮啊！如果有空還是希望能學起來，每次在書裏見到荷花酥都能感受到這種點心的精緻。
漂亮……妳好漂亮(>///
Can replace lard with oil?
最开始说把材料都融合在一起之前，如果能说清楚是哪些材料就好了😒
在节目最后。
Aiwei LIU 看到在最后了，只是觉得如果前边也说清楚的话更好一点；或者至少提一句说所有材料清单在最后吧……
Dameng Yin 可以開字幕 字幕有寫
Ciao, bellissimi!! 😍ci puoi dire le quantità! 😏 GRAZIE
小姐姐衣服太小件了，胸那整個撐著，害得整個人沒辦法舒展，只能聳著肩縮著脖子
我覺得小姐姐應該是懷孕的少婦了，為了影片製作視覺效果才沒選擇孕婦裝的，但依然不減其清秀佳人的氣質
不用豬油可以用澄清奶油嗎
都说是教程啦 食材呢 都没提供
最后片尾有啊，用量
8:29
你有眼睛嗎
yi chen wang 我没耐心没看到最后 你呢 会说人话不
58059236 没耐心你看个屁教程呢 去吃屎啊