Lotus roll

Lotus roll

Overview

Lotus roll is a classic noodle dish, said to be one of the dishes served at the Manchu-Han banquet. It is a lotus-shaped, soft and sweet noodle dish. Its layers are clear and its shape is elegant. It is not only beautiful to look at, but also expresses rich customs. The pattern may seem complicated, but it is very simple to make. After rolling, cutting and pressing two pieces of dough, it will present such a beautiful pattern, which is pleasing to the eye.

Tags

Ingredients

Steps

  1. Mix flour and yeast powder, slowly pour in warm water, and stir with chopsticks to form a fluffy consistency.

    Lotus roll step 1

  2. Knead the dough until the surface is smooth, cover with a lid or plastic wrap, and let rise in a warm place until doubled in size.

    Lotus roll step 2

  3. Dip your index finger in flour and poke a hole in the middle. If the hole does not collapse or shrink back, or you can see that the inside of the dough has formed a honeycomb shape, it is ready to ferment.

    Lotus roll step 3

  4. Knead the fermented dough until the surface is smooth.

    Lotus roll step 4

  5. Divide into small portions of equal size.

    Lotus roll step 5

  6. Roll out into a disc with a diameter of 9-10CM.

    Lotus roll step 6

  7. Fold the dough sheet in half to half its original size.

    Lotus roll step 7

  8. Fold the dough sheet in half again until it becomes a quarter of its original size.

    Lotus roll step 8

  9. According to the position in the picture, cut three times to divide the fan-shaped dough into three small portions of equal width. Take the two fan-shaped dough pieces as a group and perform the following steps.

    Lotus roll step 9

  10. Take the two longest dough sticks, put the cuts together and place them towards the middle.

    Lotus roll step 10

  11. Take the second longest piece of pasta, stick the cuts together, and place it toward the middle.

    Lotus roll step 11

  12. Finally, place the two shortest remaining pieces, with the cutouts facing the middle.

    Lotus roll step 12

  13. Use a chopstick to press it sideways and pull out the chopstick.

    Lotus roll step 13

  14. Use two chopsticks to press down lengthwise, then squeeze the two chopsticks toward the middle. Pull out the chopsticks, and beautiful lotus patterns will appear on the dough.

    Lotus roll step 14

  15. Put it in a steamer covered with a drawer cloth, leaving a gap in the middle, because it will grow bigger when steaming.

    Lotus roll step 15

  16. Let it rise for a second time for 20 minutes (adjust the rising time according to the temperature) until it doubles in size. Dot some tomato sauce in the middle for stamens. Bring the water to a boil over high heat, steam over medium heat for about 15 minutes, turn off the heat, and then uncover the pot after simmering for 5 minutes.

    Lotus roll step 16

  17. Appreciate the finished product picture.

    Lotus roll step 17

  18. Appreciate the finished product picture.

    Lotus roll step 18

  19. Appreciate the finished product picture.

    Lotus roll step 19

  20. Appreciate the finished product picture.

    Lotus roll step 20