Hydrangea cake

Overview

When I saw the round Chinese knot on the street, I thought it was small and cute. I happened to buy a duck egg, so I made a pastry with egg yolk and lotus paste filling. It has a crispy crust, sweet and salty filling, and a cup of Vietnamese drip coffee. I read a book leisurely and a comfortable afternoon passed slowly~~~~

Tags

• baking
• children
• afternoon tea
• butter
• dried lotus seeds
• low gluten flour
• salad oil
• salted duck eggs
• white sugar
• whole egg liquid
• salt
• water

Ingredients

Steps

1. 1 Soak dried lotus seeds for more than 12 hours,

   

2. 2 Cook until soft and tender,

   

3. 3 Use a food processor to add a small amount of water to make a puree. (The amount of water is just enough to stir the lotus seeds.)

   

4. 4 Mix the oil and sugar evenly,

   

5. 5 Pour in lotus paste,

   

6. 6 Fry until the pan is non-stick, place in a bowl and refrigerate for more than 2 hours,

   

7. 7 Pour the cake flour on the chopping board, make a nest, add salt, 20g butter and 3g white sugar,

   

8. 8 Pour in water,

   

9. 9 Slowly make peace from the outside to the inside,

   

10. 10 Use a scraper to bring all the surrounding surfaces together toward the middle,

    

11. 11 Finally, knead into a smooth dough,

    

12. 12 Roll out the dough, cut 80g butter into thin slices, and spread it flat in the middle of the dough sheet,

    

13. 13 Wrap the left and right sides,

    

14. 14 Seal the top and bottom sides as well, (be sure to seal tightly,)

    

15. 15 30% off,

    

16. 16 Turn over,

    

17. 17 Roll it out,

    

18. 18 30% off,

    

19. 19 Fold again and again,

    

20. 20 Fold the dough into three, turn it over, and roll it out,

    

21. 21 Repeat the above actions five or six times,

    

22. 22 Wrap the rolled out dough in plastic wrap and refrigerate for 1 hour,

    

23. 23 The refrigerated lotus paste does not stick to your hands and is easier to handle. Peel the duck eggs well.

    

24. 24 Divide the lotus paste into equal portions, roll it out, and wrap in half of the salted duck egg yolk,

    

25. 25 Wrap into smooth balls,

    

26. 26 Roll out the refrigerated dough and cut into long, even strips,

    

27. 27 Make it into a cross,

    

28. 28 Wrap the egg yolk and lotus paste filling,

    

29. 29 Close up,

    

30. 30 Place on oil paper, brush with whole egg liquid, 180 degrees, about 30 minutes, the surface will be golden,