Shandong Lotus Seed Fu Pastry
Overview
In the Jiaodong area of Shandong Province, the most delicious thing during the Chinese New Year is eating the fat and white dumplings. Celebrate the Chinese New Year with steamed cakes and look forward to the coming year’s days being prosperous and prosperous. The pastry is made from fine powdered white flour. The best white flour, plus white sugar and eggs, coupled with old dough starter, you can imagine the deliciousness of the pastry. Jiaodong people can only steam one dumpling in a pot for the largest dumpling, and the smallest dumpling is only larger than a one-yuan coin. The dumplings that come out of the pot are already very beautiful, and the housewives will add makeup and red stamps on them. Each family will have a stamp, and the stamps will be different in each house. Applying the stamp paste is like putting yellow flowers on a beautiful woman, making her more charming. As a northwest person, I have never seen Shandong dumplings. Once in a while, I went to Corduroy Sister’s blog and got a glimpse of them. I was immediately attracted by this beautiful pastry. After reading the article in one breath, I was even more envious of Sister Deng’s well-behaved and sensible young man. The capable boy made a handmade impression for Sister Deng. It’s Shandong Pastry, I like that one! After drooling for a few days, I finally made up my mind to spend money. Thanks to the almighty Taobao, I have five beautiful dumpling cards. Finally, years ago, I also steamed Shandong dumplings, which was also a joy. The dumplings I took pictures of today were made using the leftover dough from steamed buns last night and kneading it into dry flour. The dough for the pastry is harder than ordinary steamed bun dough, and there should not be too much yeast, otherwise it will become too big and have no pattern. Both beauties said that it is best to have half-baked noodles. Look, my pastry has edges and corners and clear lines. Isn’t it beautiful? Haha!
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Ingredients
Steps
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Add yeast to flour.
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Then gradually add water to form a slightly hard dough, place it in a basin and let it ferment with a lid.
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The dough ferments into a honeycomb shape and is three times the size of the original dough.
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Sprinkle the fermented dough with dry flour and continue kneading it so that some flour is absorbed into the dough and the dough becomes harder. (Knead for more time, the steamed pastry will be very white) After kneading, divide into 70g pieces, knead into balls and let rest for a few minutes.
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Brush the clips with oil.
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Take a dough and knead it into a columnar shape, place it in the clamp and flatten it with the palm of your hand, so that the dough and the clamp are fully in contact.
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Turn the clip over and tap it hard on the chopping board (preferably once), and the dough will come out.
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Brush the steaming cabinet with thin oil, and place the pastry on the steaming cabinet with a larger distance to prevent sticking after expansion due to heat. Steam for 25 minutes, then turn off the heat and steam for 3 minutes before taking it out of the pot.
