#aca烤明星大赛#lotus Pastry
1.
Prepare ingredients. All-purpose flour: 200g, sugar: 20g, water: 100ml, low-gluten flour: 150g, white oil (lard): 105g, bean paste filling: 300g, food coloring: appropriate amount.
2.
To make water and oil noodles: take all-purpose flour: 100g, sugar: 10g, water: 50ml and white oil 15g, and make a white dough. Take all-purpose flour: 100g, sugar: 10g, water: 50ml and 15g of white oil, appropriate amount of pink pigment to form a pink dough. After mixing the dough, cover with plastic wrap for 20 minutes.
3.
To make shortbread noodles: take 150g of low-gluten flour and 75g of white oil, and mix them into a dough. Knead and place in a basin, cover with plastic wrap and make for 20 minutes.
4.
Make red bean paste filling core. Each filling core weighs 20g, divided into 15 equal parts, and grouped into round balls for later use.
5.
Divide the white and pink water and oil noodles made by 饧 into 15 parts each. Cover with plastic wrap after preparation to prevent the epidermis from drying out.
6.
Divide the shortbread noodles into 30 portions. Cover with plastic wrap after preparation to prevent the epidermis from drying out.
7.
Take a piece of water and oil noodles, press it into thin slices, and wrap the shortbread in it.
8.
After wrapping, gather the tail and tidy it up a bit.
9.
In this way, pack all the two-color doses.
10.
.Take a packaged agent and roll it into a beef tongue-like dough.
11.
Roll the dough sheet from top to bottom, making it as tight as possible. Roll into small sticks.
12.
Roll up all the sticks in this way. Cover it with plastic wrap and let it rest for 10 minutes.
13.
Take a small stick and place the side with the interface upwards on the panel vertically.
14.
Continue to roll it into beef tongue-like dough, this time it will be slightly longer.
15.
Follow step 11 to roll the dough sheet from top to bottom, making it as tight as possible. Roll into small sticks. Roll up all the sticks in this way. Cover with plastic wrap after preparation and continue to relax for 10 minutes.
16.
Take a small stick and press it flat, put the side with the joint upward, wrap the two ends toward the middle, and wrap it into a ball.
17.
Press the flat jelly and roll it out into a thinner sheet around the middle and a thicker sheet. Roll out one piece each of the two colors of powder and white, put them together, and put the filling core on the center of the dough.
18.
Wrap the filling core.
19.
After wrapping, gather the tail and tidy it up a bit.
20.
Use a sharp knife to cut a "m"-shaped knife edge on the wrapped dough.
21.
Preheat the oven up and down to 150 degrees. Bake the middle layer for 40 minutes.
22.
The successful lotus crisp has many and distinct skin layers and is as thin as a cicada's wings.
23.
The lotus cake made in the oven resembles a lotus flower.
24.
Lotus, the lotus that hasn't bloomed yet.
25.
The ancients once wrote the elegant sentence "Only the green lotus and red stalks can be unfolded and unfolded to be innocent." The elegant sentence was given to lotus.
26.
It can be seen that the appearance of the lotus when it is about to bloom is the most beautiful.
27.
The half-flowered flowers are the most beautiful, and the whiteness is the strongest.
28.
There are tens of thousands of flowers and trees in the world, and there are no more than two branches.
29.
Perhaps, a snowy summer flower is enough to make people fall.
Tips:
1. The filling core is a purchased bean paste filling with high sweetness, so I don't use much sugar, and the taste is moderate. If you like sweetness, you can increase the amount of sugar according to your preference.
2. The draught of each type of flour is different, please increase or decrease the amount of water according to your own flour situation.
3. I use an ACA oven, please set the temperature and baking time according to your own oven conditions.
