Lotus Cake
1.
All the materials are ready
2.
Two kinds of oily skin materials and one kind of oily pastry materials, put them into a large bowl respectively
3.
Knead into smooth dough separately, cover with plastic wrap for 10 minutes and set aside
4.
Use the time of 饧面 to make coconut paste filling. Put milk, butter and sugar into a bowl first, and melt in water
5.
After the butter and milk solution is allowed to cool, add coconut paste, mix well, put it in the refrigerator
6.
Knead the white and red oily crust dough into long strips respectively
7.
After weighing, divide into 15 equal parts, knead round, cover with plastic wrap for 20 minutes and set aside
8.
Weigh the pastry dough into 30 equal parts
9.
Take one each of the white and red oily dough balls, roll them into a round piece, and place the two oily dough balls in the middle of the oily dough.
10.
Wrap the shortbread dough ball in it, close the mouth tightly, and round it
11.
Dispose of the other white and red oil skins and pastry balls in turn, cover with plastic wrap for 20 minutes and set aside
12.
Take one each of the white and red noodle balls, and roll them into a cylinder
13.
Roll into an oval
14.
Roll up from top to bottom, into a roll
15.
Dispose of the other white and red noodle balls in turn, cover with plastic wrap and relax for 20 minutes
16.
Take one white roll and one red roll, press flat
17.
Roll into a rectangle
18.
Roll from top to bottom
19.
Process the other dough rolls in turn, cover with plastic wrap and relax for 20 minutes
20.
Take the white and red noodles and roll one each, fold them in half, with both ends facing upwards
21.
Pinch both ends, then knead into a ball
22.
Process the other dough rolls into balls one by one, cover them with plastic wrap and continue to relax for 20 minutes
23.
When loosening the dough balls, take out the frozen coconut fillings in the refrigerator and divide them into 15 equal parts. If there is too much filling, you can reduce the amount of each coconut filling as appropriate.
24.
Take one of the loose white and red noodle balls, press flat, and roll them into a round piece with a slightly thicker middle and thinner periphery
25.
Put the red noodles on top of the white noodles, and put a coconut ball in the middle of the red noodles
26.
Close up, pinch tightly, into a ball shape
27.
Process the other dough balls and coconut filling in turn
28.
Use a sharp knife to make a six-petal flower on the smooth surface of the dough ball. If you use an oven or air fryer, you can pull the dough through to the middle filling; if it is fried in a frying pan, don’t cut it in the middle. For the filling part, it is better to leave two layers of red oil skin, so that the coconut filling will not be scattered into the oil pan during frying.
29.
Put more oil in the wok, heat it on medium heat until the oil is hot, put your hands on the top of the oil pan, and when you can feel the strong heat, place the puff pastry on the fence, put it in the oil pan, and take another With a spoon, keep scooping hot oil on the meringue until the petals are slightly scattered and some are slightly yellow.
30.
If you use an air fryer, you need to preheat the fryer for 5 minutes in advance, 180 degrees, and then bake at 180 degrees for 20 minutes.
31.
The air fryer version of the lotus cake is ready to be put
32.
One more piece
33.
Deep-fried method, the petals are spread out, more like a blooming state
Tips:
1. There is no sugar or salt in the dough of this pastry, so the filling in the middle can be considered richer;
2. If you want to have white lotus petals, you need a low temperature for a long time, and the oil temperature must not be high. If it is high, it will make the outer petals mature and zoom, while the inner petals are not yet ripe;
3. Don't use excessive force when making pastry, and don't repeatedly roll the pastry. Roll out the pastry as much as possible, so that the pastry will not be mixed and the pastry will appear as thin as a cicada-winged pastry. status;
4. It is not difficult to make pastry, but it takes a little longer to relax the dough after the operation is completed, but as long as you have the patience to make it, you can make a perfect pastry.
