Ingredients
Lotus paste filling ( 380g ) | Pastry: low-gluten flour ( 100g ) |
Corn oil ( 45g ) | Water and oil: flour ( 140g ) |
Corn oil ( 40g ) | White sugar ( 20 grams ) |
Salt (optional) ( 1,5 grams ) | Clear water ( 60 grams ) |
How to make lotus paste cake
1.Materials
2. Add corn to low-gluten flour Oil,
3.Knead into a ball
4. Stir flour, salt and sugar evenly, add corn oil and water, knead into a ball and let it sit for 20 minutes
6.Tuck the mouth downward
7.Use a rolling pin Roll it into a large piece, as shown in the picture
8. Then fold it slowly, cover it with a plastic bag and let it rest.Leave for 20 minutes
9.After 20 minutes, continue to roll into a tongue shape
10.Roll up again and let it sit for 20 minutes
11.Cut the rested dough into 11 pieces
12.The lotus paste filling is also divided into 11 portions
13.Take a dough Press gently
14.Roll into skin
15.Put in the lotus paste filling and slowly wrap it up,
16.After wrapping, place the seam downwards, press it gently with your hands, and then roll it out evenly with a rolling pin
17. Prepare all the cake bases in sequence, place them on the baking sheet, and place them in the oven with the seams facing down
18. Preheat the oven for 5 minutes in advance, set the upper and lower heat to 180°C, bake the middle layer for 10 minutes, then turn over and bake for another 10 minutes
20.Baked and beautiful
21.Finished product
22.Wow, so delicious
5.Put the pastry batter into the water and oil noodles
19.Baked lotus seed cake, crispy and delicious
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