Lotus cake

Mix 50 grams of flour and 25 grams of lard evenly and knead into a shortbread dough.

Knead 30 grams of flour, 5 grams of lard, and 17 ml of water into a raw-colored oil dough.

Knead 30 grams of flour, 5 grams of lard, 17 ml of water, and red yeast rice powder into a red oil-skin dough.

Divide the pastry dough into 10 portions, 5 portions each of the original color dough and the red pastry dough.

Roll out the pastry dough into dough and wrap it around the pastry dough.

Flatten the dough and roll it into a long shape with a rolling pin.

Roll up the dough again and let it rest for 10 minutes.

Flatten and then roll into a long strip again.

Roll up again and let rest for 10 minutes.

During this period, divide the bean paste into 5 equal parts and shape into balls for later use.

Flatten the relaxed dough and fold the two ends in the middle.

Knead into balls.

Roll the dough into a round shape and fold a piece of red dough and original color dough together to wrap the bean paste filling.

Pinch the seal tightly and place it face down.

Use a knife to make three slits in the dough without making any cuts.

Heat the oil pan, put the dough into the oil pan and fry until the surface turns golden and blooms.

Overview