Pumpkin lotus leaf cake

Overview

How to cook Pumpkin lotus leaf cake at home

Steam the pumpkin in a pot, mash it into a puree, add flour and yeast water, stir it into a flocculent shape, and then knead it into a smooth dough with your hands.
Leave to ferment in a warm place until doubled in size.
Take out the dough and deflate it thoroughly, divide it into small dough pieces of 50-60 grams each.
Take a round piece and roll it out to about 1 cm thick, apply a layer of vegetable oil and fold it in half.
Arrange by hand into a fan shape.
Use a clean comb or pressing plate to press out three lines evenly.
Then press out slightly shorter lines evenly next to these three lines.
Make all the lotus leaf cakes in sequence, put them in a steamer for secondary fermentation for more than 15 minutes, steam for about 15 minutes, and then uncover the pot after 5 minutes.
Finished product pictures