Lotus cake
Overview
The layers are crispy and visibly crispy, (is this a very familiar advertising line...), crispy skin, elegant bean paste filling, including individual pieces of winter melon candies, multiple textures, as long as they are not left overnight, they are all delicious,
Tags
Ingredients
Steps
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Mix 100g flour + 40g water + 10g lard,
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Knead it into a watery and oily dough. This amount will be a little difficult to knead, but don’t add water. Just knead it with more force. Knead it into a smooth dough and let it rest for about 20 minutes.
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Mix 60g flour + 30g lard into shortbread dough,
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Reconciled pastry dough,
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Also wake up for 10 minutes,
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Divide the dough into equal portions, 9g each for puff pastry dough, 15g each for water-oil dough,
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Wrap the pastry with water and oil skin,
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Pinch the mouth as tightly as possible, facing downward,
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After everything is wrapped,
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Roll it out with even force,
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Roll it up in one direction,
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Roll it up and let it sit for 10 minutes,
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All rolled up, you can continue rolling out in the same order after a while,
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Roll it out,
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Roll it up,
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Roll it up into a small roll that is much shorter than the previous one,
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Put your thumb in the middle,
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Pinch it down hard,
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Turn the roll edge upward,
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Shape it into a small cylinder,
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Roll it out, mix the bean paste and diced winter melon, and put 25g of filling into each one,
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Wrap it up,
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Use a knife to make 4 deep cuts. As long as you don't break the skin, it doesn't matter how deep it is.
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Heat the oil to about 70℃ (you can clearly feel the heat when you place your hand 20cm above the oil). Use a brush to apply some red yeast powder in the middle. Use the method of drenching oil to let an appropriate amount of flowers bloom first, then add it in and fry over low heat until all flowers bloom.
