Lotus Cake

Lotus Cake

1. Mix all the ingredients of the water and oily skin, knead into a smooth dough, wake up for 20 minutes, divide into 2 portions, add in various colors of food colorings

2. Mix the ingredients of the oil core and knead into a ball for later use

3. The ratio of water, oil skin and oil core is 3:2

4. I use each 30g water oil skin, 20g oil heart, and 30g lotus seed paste filling

5. Roll out the water and oily skin, add the oily scented wrapper, press and roll it up, press it, and then roll it out after 3 folds, wrap in the lotus seed paste filling, and then press it for shaping.

6. Brush the surface with oil, and bake at 180° for about 20 minutes