Lotus cake

Overview

Traditional lotus cake is dipped in oil at low temperature and fried. Although the petals of the deep-fried lotus cake are stretched beautifully, it contains too much oil and I really don’t dare to eat more. Share a lotus cake baked in the oven, which looks like a shy lotus flower in bud. The oil-less method is also healthier and more suitable for our modern people's health concepts.

Ingredients

Steps

Prepare ingredients. Medium-gluten flour: 200g, white sugar: 20g, water: 100ml, low-gluten flour: 150g, white oil (lard): 105g, bean paste filling: 300g, food coloring: appropriate amount.
Make water-oil dough: Take 100g of all-purpose flour, 10g of sugar, 50ml of water and 15g of white oil, and mix into a white dough. Take 100g of all-purpose flour, 10g of sugar, 50ml of water and 15g of white oil, mix with appropriate amount of pink pigment to form a pink dough. After kneading, cover with plastic wrap and cook for 20 minutes.
Make pastry noodles: Take 150g of low-gluten flour and 75g of white oil, and mix into a dough. Knead until smooth and place in a basin, cover with plastic wrap and let sit for 20 minutes.
Make bean paste filling. The weight of each stuffing core is 20g, divided into 15 equal parts, and rolled into balls for later use.
Divide the prepared white and pink water and oil noodles into 15 portions. After making, cover with plastic wrap to prevent the skin from drying out.
Divide the pastry dough into 30 portions. After making, cover with plastic wrap to prevent the skin from drying out.
Take a piece of water-oil dough, press it into thin slices, and wrap the pastry in it.
After wrapping, gather the tail and tidy it up a little.
This method wraps up all the two-color ingredients.
.Take a wrapped dough and roll it into a ox tongue-shaped dough piece.
Roll the dough sheet from top to bottom as tightly as possible. Roll into small sticks.
In this way, all small sticks are well rolled up. After making, cover with plastic wrap and let rest for 10 minutes.
Take a small stick, put the interface side up and place it lengthwise on the panel.
Continue to roll out the dough into a ox tongue shape, this time the roll should be slightly longer.
Follow the method in step 11, roll the dough piece from top to bottom, and roll it as tightly as possible. Roll into small sticks. In this way, all small sticks are well rolled up. After making, cover with plastic wrap and continue to relax for 10 minutes.
Take a small stick and flatten it, put the side with the joint upward, wrap the two ends toward the middle, and wrap it into a round ball.
Flatten the dough and roll it out into a slightly thicker dough in the middle. Roll out one piece each of the flour and white pieces, overlap them together, and then place the filling core in the center of the dough.
Wrap the stuffing core.
After wrapping, gather the tail and tidy it up a little.
Use a sharp knife to cut a "rice"-shaped cut on the wrapped dough.
Preheat the oven to 150 degrees upper and lower. Bake on the middle rack for 40 minutes.
A successful lotus cake has many and distinct epidermal layers, and is as thin as a cicada's wings.
The lotus flower cake made in the oven is shaped like a lotus root.
Lotus is the lotus that has not yet bloomed.
The ancients once wrote the elegant sentence "Only the green lotus and the red lotus can be opened and opened to be innocent." and presented to the lotus.
It can be seen that the lotus is the most beautiful when it is about to bloom.
The flowers are the most beautiful when they are half-open, and the love is most intense when they are left blank.
There are thousands of flowers and trees in the world, but only a few or two are enough to please the eye.
Perhaps, a branch of snow-like summer bud is enough to make people fall.

Overview

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Ingredients

Steps