The delicious Hangzhou dim sum lotus cake on the tip of the tongue, a must-have recipe for a banquet

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  1.Soften unsalted butter at room temperature

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  2.Pour the softened unsalted butter, grated coconut, powdered sugar, and egg yolk into a basin, stir evenly, and divide into small balls of about 15g each



3.Make it into a round shape by hand, put it in the refrigerator to freeze and set, and set aside

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  4.Pour low-gluten flour, water, lard, powdered sugar, Red yeast rice powder, kneaded into dough

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  5.Knead the dough until Just make sure the surface of the dough is smooth

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  6.Cover with plastic wrap and place Chill in the refrigerator for 20 minutes

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  7. Then divide the dough into Each small piece of dough, about 17g, is rounded by hand, covered with plastic wrap and set aside

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  8.Pour low-gluten flour and lard into the basin in sequence, knead thoroughly evenly, cover with plastic wrap, and let rest for 10 minutes

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  9. Divide the pastry into dough of about 10g each, roll it into a ball with your hands, cover with plastic wrap and set aside

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  10.Take a piece of water-oil dough and roll it out, wrap it in pastry and roll it into a ball

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  11. Gently flatten it, use a rolling pin to roll it out into a long strip, and fold it 30% off

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  12.Continue to roll out into a round cake, 30% off

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  13. Roll it into a ball again and add coconut paste Wrap the stuffing with a tiger's mouth

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  14. Use a sharp tool on the surface Use a knife to divide the surface of the dough into 6 equal parts, leaving a quarter of the bottom without cutting

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  15. Pour an appropriate amount of corn oil into the pot.The amount of oil should be enough to cover the lotus cakes.The oil temperature is 120°C.Turn to the minimum heat and continue to heat.At the same time, add the lotus cakes and fry the petals until they are turned outwards.Take it out once it's set