Fried lotus cake

Oil the skin and form a ball, divide it into two parts, add red yeast rice powder to one part and knead evenly, cover with plastic wrap and let it rest for half an hour;

Divide the two pieces of oil skin into 10 equal parts (the fried one should not be too small, the oven one can be smaller), roll into balls and set aside;

Put the pastry ingredients into a basin and knead into a uniform dough, divide into 20 equal parts. Knead into balls and set aside;

Take a piece of white oily dough and flatten it in the palm of your hand, then wrap it with a piece of pastry;

The mouth is facing down;

Shape into long strips;

Roll it out into a ox tongue shape (be gentle when rolling it out), roll it up from top to bottom; roll it out again and roll it up. Use the same method to make the red oily skin;

Press it vertically and shorten it, and put it aside covered with plastic wrap for later use;

Place the white and red water-oiled leather rolls vertically on the chopping board, press them flat; use a rolling pin to roll them into discs;

Overlap two pieces of water-oil skin of different colors;

Wrap in about 10 grams of lotus seed filling, and tighten the seam upward (do not use the kneading method to make a bun);

With the seam facing down, make three cross cuts on the front. The depth is appropriate to expose the bean paste filling

Heat 60% of the oil over low heat and fry. Use a spoon to tease the petals to open them. When the flowers open, fry them until they are white and slightly yellow, then take them out.

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