Lotus Cake
1.
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 and make a pink dough in one portion, wrap the 2 doughs in plastic wrap and relax for 30 minutes.
3.
Then mix 200g of low flour and 100g of lard into a shortbread dough, and also wrap it in plastic wrap and relax for 30 minutes.
4.
Divide the 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 oil crust dough, wrap a shortbread dough inside and close it.
6.
Then flatten the white water and oily dough and 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 loosened dough of the two colors into a circle, underneath the white dough wrapper and on the pink dough wrapper, and wrap it with red bean paste.
13.
After wrapping, close up and round.
14.
Use a knife to cut out the petals, the knife edge is just as deep as the filling.
15.
Put the oil in the pot and fry the oil at a temperature of 3-4%. Low heat for about 4-5 minutes.
16.
Just put 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.
