Fried Lotus Cake

Fried Lotus Cake

1. Divide the oily skin and dough into two parts, add red yeast rice powder to one part and knead well, cover with plastic wrap and let it stand for half an hour;

2. Divide the two oil skins into 10 equal parts (the fried one should not be too small, the oven one can be smaller), and round it for later use;

3. Put the pastry ingredients into a basin and knead into a uniform dough, divide it into 20 equal parts. Round up and set aside;

4. Take a white water oily skin and place it in the palm of your hand, press it flat, and wrap it in a piece of shortbread;

5. Close down

6. Rubbing into long strips;

7. Roll it out into a bull tongue shape (you need to tap it when you roll it), roll it up from top to bottom; roll it out again, and roll it up. Use the same method to make the red water oil skin;

8. Press it down vertically and put it aside and cover it with plastic wrap for later use;

9. Put the white and red water and oil rolls upright on the chopping board and press them flat; roll them into round pieces with a rolling pin;

10. Overlap two water and oil skins of different colors;

11. Pack a lotus paste filling of about 10 grams, and tighten the mouth upwards (don’t pinch the buns);

12. Cut three crosswise cuts with the mouth facing down. The depth is appropriate to expose the bean paste filling

13. Bring the oil to 60% heat on a low heat, and fry it. The petals can be opened with a spoon. The flowers are opened and can be fished out when they are fried until they are white and yellowish.