Lotus cake

Overview

Make the remaining chestnut puree of Mont Blanc and prepare some pastry. I remembered seeing the beautiful lotus cakes before, so I tried to make them. There is no red pigment, so I squeezed some amaranth juice instead. The amaranth juice turned out to be very light in the end, no different from white. The double color failed, but it is still relatively crisp. I'll try strawberry powder next time.

Tags

• baking
• cake flour
• flour
• lard
• red amaranth juice
• sugar
• chestnut puree
• water

Ingredients

Steps

1. 1 Blanch red amaranth in hot water and take 62 grams of juice.

   

2. 2 Use 120 grams of ordinary flour, 62 grams of red amaranth juice, 20 grams of lard, and 18 grams of white sugar to make a smooth pink dough.

   

3. 3 Use 120 grams of ordinary flour, 62 grams of water, 20 grams of lard, and 18 grams of white sugar to make a smooth white dough.

   

4. 4 Put 200 grams of low flour and 100 grams of lard in a basin, knead into a shortbread dough and set aside.

   

5. 5 After the white dough has rested for 20 minutes, divide it into 12 small dough figures.

   

6. 6 After the white dough rests for 20 minutes, divide it into 12 small doughs.

   

7. 7 After the pink dough rests for 20 minutes, divide it into 12 small dough figures.

   

8. 8 After the pink dough rests for 20 minutes, divide it into 12 small pieces of dough.

   

9. 9 After the pastry has rested for 20 minutes, divide it into 24 small balls.

   

10. 10 Take a dough ball and flatten it, put a ball of pastry paste on it, pinch the seal tightly, and place it on the chopping board with the seam facing down.

    

11. 11 Knead the wrapped dough into a long strip, roll it into a ox tongue shape, roll it up, and let it rest for 20 minutes; then flatten it, roll it into a ox tongue shape, roll it up, and let it rest for 20 minutes.

    

12. 12 Roll out the white and pink dough twice each.

    

13. 13 Roll them into round cakes separately, and place the pink oil crust on top of the white oil crust.

    

14. 14 grams of chestnut puree, divided into 12 small balls. Wrap in the two-color oil leather and pinch the closing edge downwards. Use a knife to make cuts in each dough dough, the cuts should be as deep as the filling.

    

15. 15 Preheat the oven to 170 degrees and bake for 30 minutes. It’s enough to see the finished product puffing up in layers.