Lotus crispy pastry

Mix 110g flour, 40g water, and 10g lard,

2. Mix the dough into a smooth dough. This amount may be difficult to mix, but do not add water. Rub it harder and knead it into a smooth dough. Wake up for about 20 minutes,

3.60g flour+30g lard and fried dough,

4. Good pastry dough,

5. Wake up for 10 minutes,

6. Divide into equal portions of small dough, 9g each for crispy dough and 15g each for oily dough,

7. Wrap the pastry with water and oil skin,

8. Pinch the mouth as tightly as possible, facing downwards,

After packaging everything,

10. Roll it open and apply even force,

11. Roll up in one direction,

12. Let it stand for 10 minutes after being rolled up,

13. Roll everything up, you can continue rolling in the order you just did after a while,

14. Roll it open,

15. Roll it up,

16. Form a much shorter small paper than the one just now,

17. Place the thumb in the middle,

18. Pinch it hard,

19. Turn the roll upwards,

20. Pinch into a small cylinder,

21. Roll it out and mix the bean paste and diced winter melon, each with 25g of filling,

22. Wrap it up,

23. Make 4 deep cuts with a knife, as long as it doesn't cut the skin, no matter how deep it is,

24. Heat the oil to around 70 ℃ (the heat can be clearly felt by placing your hand 20cm above the oil). Brush a little red yeast powder in the middle with a brush, and use the method of oil pouring. First, let it bloom appropriately, then put it in. Fry over low heat until all flowers bloom,