Lotus Cake

Name: Lotus Cake
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g Low powder; 125g water; 25g Sugar; 40g lard; 200g Low flour (shortened noodles); 100g Lard (puff pastry); 100g Red bean paste filling

by Leyla REIRA

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Lotus pastry is a traditional Chinese dessert in Suzhou. Beautiful in shape and sweet in taste, it is suitable for all kinds of banquets, tea parties and early breakfast. Do it for the first time, not so delicate. Although the technique is a bit clumsy and the cutting is not good, they still look elegant. Because of its shape, you can call her lotus cake,
You can also call her lotus crisp. Because the method is simple, it is very suitable for novice players.

Ingredients

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.