Lotus Leaf Cake

Lotus Leaf Cake

1. The yeast powder is dissolved in warm water, slowly poured into the flour, stirred clockwise to form a flocculent shape, and then kneaded into a smooth dough. Cover the lid and ferment to 2 to 3 times larger.

2. Mix half a gram of soda ash in the 20g flour outside the formula, and sprinkle it evenly on the dough. Take out the fermented dough and knead it smoothly, divide it into 40g doses, and wake for ten minutes.

3. Take a small dough, roll it into a dough with a diameter of 12cm, and apply a thin layer of oil with a brush.

4. Fold the dough in half into a semicircle, use a clean comb (the teeth should be denser), press down to make 5 patterns, and divide the semicircle into six equal parts.

5. Pinch out a lotus stalk at the center of the semicircle. At the midpoint of the 6 equal arcs, use a small spoon handle to press inward the wavy lotus leaf edge.

6. Let the water boil and steam on high heat for 10 minutes. Take it out and put it in a fresh-keeping bag for storage.

Tips:

The amount in the recipe can make 9 medium-sized lotus leaf cakes, and the size and total amount of the cakes can be adjusted randomly.