Lotus cake
Overview
This year I made lotus cakes several times when delivering mooncakes during the Mid-Autumn Festival. I really like making lotus cakes, not only because it has a graceful appearance like a lotus, but also because of the purple sweet potato inside. After cutting it with a rice-shaped knife, the purple sweet potato is also roasted to be particularly fragrant. Take a bite of the crispy outer skin and savor the sweet and soft glutinous filling. It is a double enjoyment of visual and taste...
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Ingredients
Steps
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Cut the purple sweet potato into pieces and steam them in a steamer.
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While hot, add condensed milk and caster sugar and squeeze in appropriate amount of lemon juice.
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You can see that the color becomes brighter where the lemon juice has been squeezed.
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Cut the purple sweet potato into pieces and steam them in a steamer.
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This will be more delicate.
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Shape into small balls of 20g each and refrigerate for later use.
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Now make the pastry: 150g of low flour forms a wall, and 75g of softened butter is placed in the middle.
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Knead gently and use a spatula to form a ball.
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Divide into 10 portions and roll into small balls.
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Oil crust: 150 grams of low flour form a wall, and put 47 grams of softened butter, 58 ml of water, and 28 grams of fine sugar in the middle.
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Rub gently to disperse.
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Knead into a smooth dough. Cover with plastic wrap and let rest for 15 minutes.
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Divide into 10 portions and roll into small balls.
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Take a small ball and flatten it. Wrap in puff pastry balls.
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Put your right hand against the ball with the tiger's mouth and slowly draw it upward.
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Finally seal the mouth.
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, place it on the chopping board and press it flat. Use a rolling pin to roll into an oval shape.
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Roll up from top to bottom.
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Roll up all the puff pastry in turn and cover with plastic wrap to rest for 15 minutes.
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Use the rolling pin again to roll into an oval shape.
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Roll up from top to bottom, cover with plastic wrap and let rest for 15 minutes.
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Take a puff pastry roll and flatten it by intersecting both ends and roll it into a round shape.
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Wrap in small purple sweet potato balls.
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Slowly round it.
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Use a knife to make "rice" shapes on it to reveal the purple potato filling. Don't cut too deep, otherwise it will collapse when baked (you can brush the egg wash before making the rice characters, I brushed it on the first plate, but not the second plate).
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Preheat the oven, upper and lower heat, 190 degrees.
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In about 8 minutes, the "lotus petals" have begun to open. Bake for about 30 minutes until the surface is slightly yellow
