Butterfly Crisps

Butterfly Crisps

　　Ingredients: Flour, white sugar, white oil, honey, osmanthus Anecdotal note: A specialty snack from Beijing, butterfly crisps are named for their resemblance to butterflies. They have a crispy, flaky texture, sweet and delicious taste, and a rich aroma of osmanthus. Preparation method: Dissolve the sugar in water, then add white oil and flour and knead until the dough is uniformly moist and smooth without sticking to the hands. Melt the sugar with white oil and honey, add the flour and osmanthus, stir well to make the filling and set aside. Divide the dough into portions, roll each into a wrapper, wrap the filling inside, and seal tightly. Roll the wrapped semi-finished product into a thin round cake, cut evenly into four strips, with the larger strip facing up. Brush the midpoint on both sides of the four strips with water, stick the four strips together firmly, forming a butterfly shape with distinct pastry and filling layers. Place the butterfly crisp dough into an oven preheated to 230°C and bake until the surface turns milky white, then remove and serve.