Shaped like a lotus leaf, soft and delicious: [Lotus Leaf Cake]

Overview

Lotus leaf cake is a Hunan snack, named because its shape is very similar to that of a lotus leaf. The lotus leaf sandwich cake is very soft and sweet, and it goes well with meat and meat dishes. Bread and meat are eaten together. The two borrow flavors from each other and complement each other, making them taste even better! Although the appearance is very unique, the making of lotus leaf pancake is actually very simple. It is basically the same as our usual steamed buns, with just a few twists on the shape. If you can steam steamed buns, you must also be able to make this cake~ When I made the cake this time, in order to use up the freeze-dried pumpkin powder at home, I added some. The finished pumpkin is not strong in flavor or color, just light, so you can omit it if you don’t have it. The following quantities can make 9 cakes of about 50g.

Tags

• staple food
• pasta
• home cooking
• steamed bun hanamaki
• clear water
• instant dry yeast
• odorless liquid oil 1
• odorless liquid oil 2
• pumpkin powder
• white sugar
• plain flour

Ingredients

Steps

1. 1 Dissolve the yeast powder in water in advance and stir until the yeast powder dissolves;

   

2. 2 Mix flour, pumpkin powder and white sugar;

   

3. 3 Add odorless liquid oil and mix slightly;

   

4. 4 Slowly add the yeast solution, stirring while adding;

   

5. 5 Mix until there is no dry powder;

   

6. 6 Then knead it into a "3-gloss dough" with your hands;

   

7. 7 Put the dough into a basin, cover it with a lid or plastic wrap, and leave it in a warm place to ferment;

   

8. 8 Ferment until twice the original volume. Dip your fingers into dry powder and poke holes. If it does not shrink or collapse, the fermentation is complete;

   

9. 9 Sprinkle some dry flour (extra quantity) on the chopping board and knead it again into a smooth dough. The softness and hardness should be basically the same as before fermentation;

   

10. 10 Knead the dough into a long strip;

    

11. 11 Then cut into small pieces of 50g each;

    

12. 12 Sprinkle some dry powder and flatten the small dough;

    

13. 13 Take a small dough and roll it into a round shape about 5cm in diameter;

    

14. 14 Use a brush to apply a thin layer of oil (odorless liquid oil 2) on one side of the round pastry;

    

15. 15 Then fold the dough in half, with the oiled side facing inward;

    

16. 16 Use your thumb and index finger to make a small tip in the middle of the dough;

    

17. 17 Then use a comb or the teeth on the back of a knife to carve lines on the cake;

    

18. 18 Place in a steamer lined with steamer paper, cover with lid, and let it cook for 15 to 20 minutes;

    

19. 19 After the fire is on, continue to steam for 13 to 15 minutes. Turn off the heat and simmer without uncovering the lid for 3 to 5 minutes. Then slowly uncover the pot and let it cool slightly until it is warm before eating.