Pumpkin lotus leaf cake

250g flour, 60g pumpkin puree, 2g yeast, add 90g water and mix into a smooth dough.

Cover with plastic wrap until the volume increases, about 1.5 times. The internal pores are full.

Place the dough on the chopping board and knead it until smooth. The longer you knead, the softer the finished product will be. Roll into long strips and cut into evenly sized pieces.

Roll the dough into a round shape. Cover each piece with plastic wrap to prevent the dough from drying out.

Take a dough and roll it into an oval shape. Spread a thin layer of oil on 1/2 of the dough sheet.

Fold in half

Use a comb to print out leaf veins

Stand up the comb to gather the front end of the leaf vein into a wavy edge, and use a thin bamboo skewer to poke a few small holes for decoration. Use the hollow stick of a lollipop to make the eye look more three-dimensional.

Pinch at the intersection of leaf veins.

Let it rest in a warm place until it becomes lighter

Boil the water in the pot, turn down the heat after it is steamed up, keep the steam overflowing, and steam for 13 to 15 minutes.

Turn off the heat and simmer for one or two minutes, then lift the lid.

Golden lotus leaf cake.

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