Red yeast coconut lotus cake

Overview

This snack is not only pretty but also delicious. The shape is somewhat like a lotus flower. I like the taste of coconut and the slightly sour taste of cranberry. It’s great. Friends who like it should try it quickly!

Tags

• snacks
• all-purpose flour
• butter
• cake flour
• coconut
• dried cranberries
• egg liquid
• marshmallow
• milk powder
• pork suet
• red yeast rice powder
• water

Ingredients

Steps

1. 1 Butter is melted into liquid by insulating water

   

2. 2 Chopped cranberries

   

3. 3 Put all the ingredients in the (stuffing) into a container, mix evenly and knead into a ball

   

4. 4 Place in a plastic bag and refrigerate for more than an hour

   

5. 5 Pour all the ingredients in the (oil skin) into the container

   

6. 6 Knead into a ball until smooth and stretchable

   

7. 7 Divide into two parts and sift in red yeast rice powder into one part. Cover with plastic wrap and let rest for about 20 minutes.

   

8. 8 Mix all ingredients in (pastry). Stir and knead into a ball. Cover with plastic wrap and rest for 20 minutes

   

9. 9 Take out the chilled stuffing. Divide into 12 portions and roll into balls and set aside

   

10. 10 Knead the relaxed oil skin and puff pastry dough separately. Divide the natural oily skin and the oily skin with red yeast powder into 12 equal parts. Divide the pastry into 24 equal portions. Roll into balls and set aside

    

11. 11 Flatten the dough with your palms and wrap it in the pastry

    

12. 12 Close

    

13. 13 Wrap in plastic wrap and let rest for 10 minutes

    

14. 14 After it has rested, take a small piece of dough, flatten it with the palm of your hand, and roll it into a beef tongue shape

    

15. 15 Roll up from top to bottom and set aside

    

16. 16 Roll them all out in turn, roll them up, cover with plastic wrap and let them rest for 10 minutes

    

17. 17 After it is relaxed, flatten it with the palm of your hand and roll it into a long dough piece

    

18. 18 Roll up from top to bottom

    

19. 19 Roll it out in sequence, roll it up and cover with plastic wrap to rest for 10 minutes

    

20. 20 After it has rested, take a small piece of dough and fold up both ends.

    

21. 21 Flatten the dough with the palms of your hands.

    

22. 22 Roll out into a round shape, slightly thicker in the middle and thinner around the edges.

    

23. 23 Natural dough sheets and red yeast rice flour sheets overlap.

    

24. 24 Wrap in stuffing

    

25. 25 Shut up. Preheat the oven to 180 degrees

    

26. 26 Wrap them one by one and put them on the baking sheet

    

27. 27 Cut into rice shapes with a sharp knife. Place in preheated oven. 180 degrees for 30 minutes. (Because the lighting of the photos taken at night is not very good. I will take the finished product tomorrow haha)

    

28. 28 Freshly baked! Beautiful, really different during the day. Haha

    

29. 29 Beautiful

    

30. 30 Finished product

    

31. 31 Finished product

    

32. 32 Finished product