Round lotus floating leaves - lotus cake that does not need to be relaxed

Overview

The lotus leaves in the sky are infinitely green, and the lotus flowers are uniquely red in the sun. When I see the freshly baked lotus cake, the faint pink color makes my heart beat. Fangzi is an egg yolk cake from @GuaiGuaiHeShouShouMa. It has a different shape and is quite nice. There is no need to relax this recipe, which is super time-saving, and there is no need to worry about the skin breaking. I have been tossing it for so long, and there is no sign of the skin breaking. This recipe will make people fall in love with making all kinds of pastries! ! !

Tags

• baking
• all-purpose flour
• butter
• coconut
• egg
• lard
• low gluten flour
• milk powder
• red yeast rice powder
• sugar
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Pour all the ingredients in the oil crust except butter into the bread bucket, and start the dough mixing process for about 20 minutes.

   

2. 2 Mix the low-gluten flour and lard ingredients in the pastry and knead evenly.

   

3. 3 While waiting for the dough to knead, we are going to make the coconut filling. Add the softened butter to the powdered sugar and mix well. Then add the eggs. After mixing well, add the grated coconut and stir evenly.

   

4. 4 Divide the coconut filling into 10 equal pieces, roll them into balls and put them in the refrigerator.

   

5. 5 The reconciled oil skin is very soft, so there is no need to relax it, and the skin will not break no matter how you roll it.

   

6. 6 Divide the oil skin into two equal parts, add red yeast rice powder to one part, and knead them evenly.

   

7. 7 In this way we get two colors of oily skin.

   

8. 8 Divide the two colors of oil crust into 10 portions, roll into balls and cover with plastic wrap for later use.

   

9. 9 Divide the pastry into 20 equal portions and roll them into round balls as well.

   

10. 10 Take a piece of dough, roll it into a round shape with a rolling pin, put a piece of puff pastry in the middle, wrap it like a bun, and remember to pinch tightly when closing.

    

11. 11 All oily skins are treated this way.

    

12. 12 With the closed edge of the wrapped dough facing upward, use a rolling pin to roll it into an oval shape, and roll it together from bottom to top. This completes the first rolling. Do this for all the dough.

    

13. 13 Then roll it out for the second time. Turn the dough with the seam facing up and roll it out with a rolling pin. This time, try to roll it into a rectangular strip.

    

14. 14 Roll out all the dough in turn.

    

15. 15 Take a white dough roll, press it down from the middle, press both ends to the middle, and use a rolling pin to roll it into a round shape with a thick middle and thin edges.

    

16. 16 Take another red dough roll and do the same. Then put the white flour cake on the red flour cake, and then put the coconut filling.

    

17. 17 Flip over and tuck the skin in so it fits snugly against the filling. Hold the filling with the thumb of one hand, and push the crust upwards with the thumb of the other hand, so that it is close to the filling and slowly climbs up, and finally closes the seal, which must be tightened.

    

18. 18 After closing the mouth, roll it into a round shape.

    

19. 19 Use a sharp knife to make 3 even cuts on the dough, so that there are 6 slits, and cut until the coconut filling is reached.

    

20. 20 Place all the processed dough on the baking sheet, put it into the preheated oven, set the upper and lower heat to 150°C, and bake for 40 minutes. After about 30 minutes of baking, cover it with tin foil so that the color will look good.

    

21. 21 The well-made lotus cake is so crispy that it falls apart.

    

22. 22 The lotus leaves touching the sky are infinitely green, and the lotus flowers reflecting the sun are uniquely red.