Noodles that Novices Can Make---lotus Leaf Cakes

Name: Noodles that Novices Can Make---lotus Leaf Cakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 2g yeast; 15g Odorless Salad Oil; 180g Cold water

by Qianhui Baking

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

It is said that people from the north can cook noodles and like to eat them, but this doesn't work in our house. Because neither my husband nor my son likes noodles very much, they only like rice, so my pasta making skills are naturally not very good.

Once I went to a restaurant run by my relatives, and occasionally ordered a plate of lotus leaf cakes. I didn't expect it to be popular with my son. Since then, I have been thinking about trying it out, and I bought a book dedicated to making steamed buns and steamed buns to learn.

First try, success! The cake is bulky and soft, and it is very elastic when you bite it. "

Ingredients

Noodles that Novices Can Make---lotus Leaf Cakes

1. Put the flour, salad oil, and yeast into the bread machine, add 2/3 of the water, and start the dough mixing program. Observe the water absorption of the flour and add the remaining water little by little until the flour forms a dough and no dry flour can be seen. Continue to knead for a few minutes to form a smooth dough. (Of course you can knead the noodles by hand, and it’s very simple, but I’m lazy and let the machine do the work.)

Noodles that Novices Can Make---lotus Leaf Cakes recipe

2. Take out the dough, spread a thin layer of oil on the bottom of the basin and the surrounding area, put in the dough, cover with plastic wrap, and ferment at room temperature to 2 times its size.

3. Divide into small doughs, each about 50g, flatten them, and roll them into round cakes.

4. Spread a little salad oil on the surface of the round cake and fold in half.

5. Use a toothed tool to press out the pattern on the surface of the cake. Use a little force to prevent the pattern from disappearing after steaming; use your thumb and index finger to pinch out the stalk of the lotus leaf.

6. Make all the cakes in turn.

7. Put a proper amount of cold water in the steamer, put a damp cloth or non-stick paper on the curtain, if both are not, apply a layer of salad oil on the surface of the curtain; put in the lotus leaf cake, leave for 15-20 minutes, then steam for 20 minutes; When the time is up, turn off the heat immediately, turn it on after about 1 minute, and take it out of the pot.