Coconut Lotus Cake

Coconut Lotus Cake

by Sally loves to cook

4.7 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

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Delight yourself with coconut lotus cake: crisp, sweet and fragrant. A feast of visual taste...
I made the butter version. The red yeast rice powder I bought is too colored, so I need to put less next time

Ingredients

Coconut Lotus Cake

1. Prepare the materials for making lotus cakes, and make red yeast rice oil skin and white water oil skin respectively. First, pour the raw materials of the red yeast rice oil skin to be made into the bread machine, start the kneading process, and knead the film, which is the expansion stage, which has the advantage of not easy to break. Knead the bread machine to round, take it out and let it sit for 30 minutes. Use the same method to make white oily leather. (Hand kneading method is available without bread machine)

Coconut Lotus Cake recipe

2. To make pastry: Mix butter and all-purpose flour and knead well, then round and set aside

Coconut Lotus Cake recipe

3. Divide the awakened red yeast rice skin into 9 parts, and the white water-oil skins are also divided into 9 parts.

Coconut Lotus Cake recipe

4. Divide the shortbread into 18 equal parts

Coconut Lotus Cake recipe

5. Squeeze the red yeast rice oil skin by hand, pack a portion of shortbread, pinch tightly and round the mouth. The white pastry is made in the same way.

Coconut Lotus Cake recipe

6. Take a small dough, flatten it with your palm, and roll it into a beef tongue shape.

Coconut Lotus Cake recipe

7. Roll up into a small roll.

Coconut Lotus Cake recipe

8. Squash the roll vertically and roll it into a tongue shape.

Coconut Lotus Cake recipe

9. Roll up the beef tongue from top to bottom to form a roll.

Coconut Lotus Cake recipe

10. The white water oil leather is also made in the same way.

Coconut Lotus Cake recipe

11. Roll out all of them in turn, cover with plastic wrap and relax for 10 minutes.

Coconut Lotus Cake recipe

12. Soften the butter, put the filling and other ingredients into the container and mix well.

Coconut Lotus Cake recipe

13. Divide the reconciled fillings into 9 small balls and put them in the refrigerator for more than one hour to make them better.

Coconut Lotus Cake recipe

14. Flatten the loose dough with your palm and roll it into a circle. The middle is slightly thicker and the edges are thinner.

Coconut Lotus Cake recipe

15. Fold the rolled white dough and red dough on top of each other, and put on the rubbed filling.

Coconut Lotus Cake recipe

16. Closed, rounded. Close your mouth down.

Coconut Lotus Cake recipe

17. Use a sharp knife to cut into a rice shape.

Coconut Lotus Cake recipe

18. Make them one by one, and preheat the oven.

Coconut Lotus Cake recipe

19. Bake the upper and lower levels of the oven at 160 degrees for 35 minutes

Coconut Lotus Cake recipe

20. The finished product is out.

Coconut Lotus Cake recipe

Tips:

This recipe can also be made with lard instead of butter. The shortening effect of lard will be better than butter, but I like butter.
The coloring situation of different red yeast rice powder is different. If you want to make a pink lotus, you have to master the amount of red yeast rice powder. The red yeast rice powder I bought this time is colored heavily, and the color of the finished product is not ideal.
When the oily skin is kneaded to the expansion stage, it will not break easily if there is a film.
The temperature of each oven is different, and you can adjust it according to your own oven temperature when baking.

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