Lotus leaf clip

Overview

The lotus leaf clip is small and cute, and is a favorite for filling with meat and vegetables. It is also easy to make and highly recommended! Make a pork belly with pickled vegetables and attach a few lotus leaf clips, it’s also delicious...

Tags

• staple food
• home cooking
• old man
• breakfast
• lunch
• baking powder
• high gluten flour
• warm water
• white sugar
• yeast

Ingredients

Steps

1. 1 Put the yeast powder in warm water for 10 minutes to activate. After the yeast has dissolved into flakes, use the method of beating eggs to disperse it. Add baking powder and sugar to the flour and mix well, then add yeast water little by little to form a slightly softer dough. Cover with plastic wrap and ferment at room temperature. It will take more than 2 hours to double in size during this season

   

2. 2 After the dough has been mixed, pull it apart and take a look. It is ready to rise

   

3. 3 Place the dough on the chopping board and knead until smooth

   

4. 4 Take a piece and shape it into a long strip

   

5. 5 Cut into pieces slightly larger than the dumpling mix and flatten

   

6. 6 Roll out the skin, make it slightly thicker, and apply vegetable oil to half of the skin

   

7. 7 Close it and pinch out the stem of the lotus leaf

   

8. 8 Extrude the texture of the lotus leaf

   

9. 9 Use chopsticks to press out the shape of a lotus leaf, and the lotus leaf clip is ready

   

10. 10 Put water in the steamer, grease the drawer with oil, make the lotus leaf clips one by one, leave a gap in the middle, cover the pot, let it rest for 15 minutes, turn up the heat and bring to a boil, according to the size of the lotus leaf clips, turn off the heat after 12 to 15 minutes of steaming, do not open the lid, wait another 3 minutes and it is ready to serve

    

11. 11 The steamed lotus leaves are white and plump, soft and elastic, and feel very light

    

12. 12 Appreciate the finished picture of the lotus leaf clip!