Lotus Seed Thousand-Flower Cake

Overview

Chinese puff pastry is divided into large puff pastry and small puff pastry. Large puff pastry is similar to making Western puff pastry, with large puff pastry wrapped in a large puff pastry. It is fast, efficient and suitable for mass production. However, it is not easy to roll out evenly. The puff pastry has fewer layers and poor crispiness. Therefore, our usual method is to make small puff pastries, which is to divide the dough and pastry into small doughs and then wrap and roll them separately. In this way, the layers are clear and the puffiness is good, but the speed is slow, the efficiency is low, the output is low, and it is not suitable for mass production. The fat used for puff pastry can be lard, butter, white oil, ghee, etc. Among them, lard has the best ductility, and liquid oil is not suitable. When the pastry is baked, it is heated, and the water in the oil evaporates, forming gaps between the powder particles, and the air in them expands, thus forming layers. There is a certain emphasis on the ratio of oil crust and puff pastry in puff pastry. Generally, when the oil crust is 100%, the proportion of puff pastry is often 66%, 60% or 50%. If there is too much oil crust, the skin will be hard and the puffiness will be poor; if there is too much puff pastry, the skin will easily break and become exposed, so friends should pay attention to this situation when making.

Tags

• pastries
• baking
• afternoon tea
• all-purpose flour
• clear water
• egg yolk
• lard
• low gluten flour
• black sesame
• fine sugar
• lotus paste

Ingredients

Steps

1. 1 First make the oil crust, add lard and fine sugar to the sifted all-purpose flour.

   

2. 2 Knead into crumbs with your hands.

   

3. 3 Slowly add water and knead into a smooth dough.

   

4. 4 Knead the pastry with appropriate amount of flour and lard into a ball.

   

5. 5 Put the dough and pastry in a plastic bag and let it rest for half an hour.

   

6. 6 Divide the relaxed dough into 18g pieces, and cut the pastry into 12g pieces.

   

7. 7 Flatten the dough and wrap it in a piece of pastry.

   

8. 8 Pinch it together, with the seam facing up.

   

9. 9 Make it all at once and cover with plastic wrap to prevent the dough from blowing.

   

10. 10 Take a piece of dough and roll it into a shape of beef tongue.

    

11. 11 Roll into a tube shape with the seam facing up.

    

12. 12 Finish everything in sequence, cover with plastic wrap and let rest for 15 to 20 minutes.

    

13. 13 Take a portion of the dough and continue to roll it into a beef tongue shape.

    

14. 14 Roll it up from top to bottom, with the seam facing down.

    

15. 15 Complete them all in sequence and relax for 15 to 20 minutes three times.

    

16. 16 Take a piece of loose pastry, with the seam facing up, press it from the middle with your thumb, then tighten the four corners toward the middle into a ball shape, and finish in sequence.

    

17. 17 Prepare lotus paste and bean paste in advance.

    

18. 18 Take a piece of oil dough and roll it into a round shape, wrap it with fillings, tighten it, and seal it downwards.

    

19. 19 Completed in sequence.

    

20. 20 Take one portion and roll it into an oval shape.

    

21. 21 Arrange them on a plate, brush with egg yolk, and sprinkle with black sesame seeds.

    

22. 22 Place in the preheated oven and bake at 160 degrees for 150 minutes.