Summer Passion ~ Lotus Crispy

Overview

I have a special love for lotus flowers in summer. The lotus flowers in the West Lake bloom so beautifully that you can smell the fragrance coming to your nostrils. The lotus leaves are infinitely blue and the lotus flowers are red in the sun. The breeze blows and the petals tremble slightly, as fresh and refined as a fairy. Only lotus flowers are the most beautiful in Hangzhou’s West Lake in summer.

Tags

• baking
• all-purpose flour
• butter
• custard filling
• low gluten flour
• red yeast rice powder
• white sugar
• whole milk powder
• milk

Ingredients

Steps

1. 1 Prepare two large bowls, put all the ingredients for the pastry and dough into the bowls and mix evenly.

   

2. 2 For oil-skinned dough, you need to knead it into a thin film so that it can have a crispy layer after baking. After the oil-skinned dough is kneaded, divide it into two equal portions. Add an appropriate amount of red yeast rice powder to one portion, as long as you are satisfied with the color. Divide the red and white noodles into eight smaller portions. (We make eight lotus cakes)

   

3. 3 Divide the pastry dough into 16 portions and roll into balls. Set aside to keep moist and set aside.

   

4. 4 Take 160 grams of custard filling, divide into 8 portions and roll into balls for later use. (Of course it can also be replaced with coconut filling)

   

5. 5 Take a piece of pastry and wrap it in the dough as shown in the picture. Use your left hand to gently push toward the bottom, and your right hand to use the tiger's mouth to slowly tighten the circle.

   

6. 6 Wrap all the pastry in turn and let rest for 10 minutes.

   

7. 7 Roll all the dough into an oval in turn, roll it up from top to bottom and let it rest for 10 minutes.

   

8. 8 Then roll out each dough roll in the long direction, roll it up slowly from top to bottom, and let it rest for 10 minutes.

   

9. 9 Take a piece of dough, press down with your index finger in the middle as shown in the picture, stack the two raised sides toward the middle, then form a round shape, flatten it, and roll it into a round shape, like a dumpling wrapper.

   

10. 10 Because there are two different colors of dough in the oil dough, white and red, we get two kinds of red, one dark and one light.

    

11. 11 Stack the two kinds of dough, either red on the outside or pink on the outside.

    

12. 12 Make a portion with custard filling or coconut filling.

    

13. 13 The wrapping method is the same as the method of wrapping puff pastry in oil skin. Wrap all the custard filling and shape it into a round shape with the edge downward.

    

14. 14 Place in the preheated oven, heat up and down at 180 degrees, bake in the middle layer for 30 minutes and cover with tin foil.