Coconut lotus cake
Overview
A red and a green pair are pretty, a smile, a frown, a spring tide, a butterfly, a bee, a pool of water, a flower, a leaf, and a pond. Throughout the ages, people have been very fond of lotuses, and literati have even praised them. It is winter now, and the season for appreciating lotus has long passed, so today I learned to make this snack, lotus cake, which not only looks pleasing to the eye, but also tastes crispy and delicious. It is really a blessing for the eyes and a blessing for the mouth, the best of both worlds, let’s take a look. . . . . .
Tags
Ingredients
Steps
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Ingredients: Oil dough: 170 grams of cake flour, 40 grams of lard, 40 grams of sugar, 60 grams of water
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Pastry: 120 grams of cake flour, 50 grams of lard
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Coconut filling: 100g coconut, 50g sugar, 50g butter, 1 egg (about 40g)
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Coconut filling: 1. Heat butter over water until melted, add sugar and egg liquid and mix well
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Pour in grated coconut, mix well and refrigerate until hard
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Take it out and divide it into 15 equal portions
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Pastry: 1. Mix the raw materials for pastry and pastry into containers respectively
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Knead the pastry until it is slightly elastic, wrap it in plastic wrap and leave it for 20 minutes. Mix the pastry and form a ball
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Divide the dough and pastry into 15 portions
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Take a portion of the dough and wrap it in a portion of the pastry, tighten the seal
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Cover all
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Put the wrapped pastry with the seal facing up, roll it into a beef tongue shape, roll it up, roll it out, and roll it up again
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Finally, roll the rolled pastry into a round piece, put a portion of coconut filling and wrap it up
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After filling, seal with the seal facing down and shape into a round shape
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Use a knife to score the surface three times until the filling is reached
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Wrap all the raw embryos and place them on a baking sheet lined with greaseproof paper
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Preheat the oven to 180 degrees, upper and lower heat, middle layer, about 25 minutes
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Finished product
