Lotus Cake
1.
The main materials are ready
2.
Mix 250 g of flour, 125 g of water, 25 g of sugar, and 40 g of lard to form a watery oily skin dough. Divide the dough into 2 equal portions, add pink food coloring to one portion and make a pink dough. Wrap the two doughs with plastic wrap and relax for 30 minutes.
3.
Then mix 200g of low flour and 100g of lard into a shortbread dough, also wrap it in plastic wrap and relax for 30 minutes
4.
Divide the good pink oil pastry and white oil pastry into 10 equal parts, and the pastry dough into about 20 equal parts
5.
Flatten the pink water and oily skin dough, wrap a shortbread dough inside and close it
6.
Then flatten the white water and oily skin dough, wrap a shortbread dough inside and close it
7.
Flatten the wrapped red dough and roll it into an oval shape
8.
Flatten the wrapped white dough and roll it into an oval shape.
9.
Roll up all from top to bottom and relax for 10 minutes
10.
Roll the dough 90 degrees and face yourself upright
11.
Roll it into an oval shape, the same goes for the white roll, roll it up from top to bottom, and relax for another 10 minutes. It is best to wrap it with plastic wrap when it is slack to prevent it from drying out. Repeat this 3 times
12.
Roll out the loose dough of the two colors into a circle, under the white dough pad and on the pink dough pad, and wrap it with red bean paste.
13.
Close up and round after wrapping
14.
Use a knife to cut out the petals, the knife edge is just as deep as the filling
15.
Then you can fry in the pan or bake it in the oven. If you fry in the pan, the petals will spread out and put some oil in the pan. The oil temperature is 3-4% and deep-fried in the pan. The low fire is about 4-5 minutes.
16.
Let it cool and place it on the plate
Tips:
1. It can be beaten several times when mixing with the dough to make the petals more distinct;
2. The key to frying is to use a low fire.
