Red Bean Blooming Flower Recipe (花開富貴酥) with Papa Fung

A Papa Fung experiment, crispy fried flower with sweet red bean paste filling.

Chapters:
0:00 Intro
0:16 Part 1: Filling
0:30 Part 2: Dough (Water Dough)
2:16 Part 3: Dough (Oil Dough)
2:52 Part 4: Dough (Combining the two)
4:50 Part 5: Assembly
5:31 Part 6: Deep Fry
6:05 Finale

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RED BEAN BLOOMING FLOWER [蕃薯豆沙軟餅食譜 ]
This recipe makes 22 blooming flowers [製成廿二隻]

INGREDIENTS [食材]
Filling [饀]
500g Red Bean Paste [紅豆蓉]

Water Dough [水皮]
200g Cake flour [低筋麵粉]
180g All Purpose flour [中筋麵粉]
40g Lard [人造猪油]
200ml Water [水]
40g Sugar [糖]
A few slices of Beet [紅菜頭]
 
Oil Dough [油皮]
200g Cake flour [低筋麵粉]
140g Lard [人造猪油]
 
 
DIRECTIONS [製作]
Filling [饀]
1. Divide red bean paste evenly, and roll into balls, set aside in fridge. [將紅豆蓉平均分小粒，搓成小球放在雪柜備用。]
 
Water Dough [水皮]
1. Cut a few slices of beet. Cook in water until boil. Set aside beet coloured water to cool. [用少量水煮數片紅菜頭至有色待涼備用。]
2. Combine cake flour with all purpose flour, sift onto table top. Create a well, place sugar in the middle, mix with beet water and combine until dough-like. Knead and add lard, continue kneading until smooth. Cover and set aside in fridge for 30 minutes. [混合粉料過篩䦕穴，放糖在中間，加入紅菜頭水，撥入粉料，分數次加入水份搓揉，同時加入人造豬油搓揉成光滑麵糰覆蓋好放入雪柜半小時。]
 
Oil Dough [油皮]
1. Sift cake flour onto table top, add lard, knead until dough has formed. Wrap and set aside in fridge for 30 minutes. [粉料過篩，混合人造豬油搓揉成麵糰，包好放置雪柜三十分鐘。]
 
Combined Dough [組合]
1. Knead water dough until softened, divide into even pieces (same number as filling balls). [取水皮麵糰搓揉再平均分成小粒。]
2. Knead oil dough until softened, divide into same amount of pieces as water dough. [取油皮麵糰分成與水皮同等數量小粒。]
3. Flatten water dough, use it to wrap the oil dough in the middle. Roll into ball, flatten and roll it up like an egg roll. Flatten length-wise, re-roll it up into an egg roll again. Cover and let it sit for 15 minutes. [壓扁水皮包油皮在中心，掐緊收口，搓成球状，壓扁擀薄成長形再卷成蛋卷状，重覆以上程序一次，覆盖好静置十五分鐘。]
4. Flatten, roll into a disc shape. Place filling into the centre, wrap it up into the ball. [取出略壓擀成碟狀，包入馅料，掐緊收口搓成球状。]
5. Using a sterilized knife, score an ‘x’ on the top and then score until there are 8 flaps. [用已消毒的刀片在面鎅十字，再平均鎅八瓣。]
 
Deep Fry [油炸]
1. Place dough ball on a metal plate, slowly lower the dough into 100°C oil. Fry until the petals bloom into a flower, then increase heat until the flower shape is complete. Increase the heat again, to force excess oil out, fry for a split second, remove from oil, let it sit on some paper towel. Serve. [熱油温至100度，用鉄片墊牡丹酥落油鑊浸炸至開花，慢慢加火至開盡，再加大火逼出油份，即取出放在紙上吸油，涼透即可食用。]
#friedfood #花開富貴酥 #redbeanpaste ——————————————————————————————
Music/Sound Credits:
Epidemic Sound: ES_Dusty Table by Guustavv
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod

Видео Red Bean Blooming Flower Recipe (花開富貴酥) with Papa Fung канала Papa Fung's Kitchen