Shaped Like A Lotus Leaf, Soft and Delicious: [lotus Leaf Sandwiches]

Shaped Like A Lotus Leaf, Soft and Delicious: [lotus Leaf Sandwiches]

1. Dissolve the yeast powder in clean water in advance, and stir until the yeast powder is dissolved;

2. Mix flour and pumpkin powder, white granulated sugar;

3. Add odorless liquid oil and mix well;

4. Slowly add the yeast solution, stirring while adding;

5. Stir until there is no dry powder;

6. Then knead it by hand to form a "3-light dough";

7. Put the dough in a basin, cover with a lid or plastic wrap, and leave to ferment in a warm place;

8. Fermented to twice the size of the original volume, poke holes with fingers with dry powder, without shrinking or sinking, fermentation is complete;

9. Sprinkle some dry powder (outside the serving size) on the chopping board and re-knead it into a smooth dough, the hardness of which is basically the same as before fermentation;

10. Knead the dough into strips;

11. Then cut into 50g small doses;

12. Sprinkle some dry powder and squash the small dose;

13. 13. Take a small dose and roll it out into a circle with a diameter of about 5cm;

14. Use a brush to apply a thin layer of oil (odorless liquid oil 2) on one side of the round dough;

15. Then fold the dough in half, with the greased side facing inward;

16. Use your thumb and index finger to make a small point in the middle of the dough;

17. Then use a comb or the teeth on the back of a knife to carve lines on the cake;

18. Put it in a steamer covered with steamer paper, cover it, and let it grow for 15-20 minutes;

19. After the high fire SAIC, continue to steam for 13 to 15 minutes, turn off the heat without removing the lid, simmer for 3 to 5 minutes, then slowly open the lid, cool to warm and serve.

Tips:

1. Personally, I prefer to dissolve the yeast powder with clean water first, so that the yeast powder can be distributed more evenly;

2. After the fermentation is over, make sure to knead the dough smoothly again to expel the bubbles in the dough. An appropriate amount of dry flour can be added during the process. In this way, the surface of the steamed cake is smooth. I knead for about 5 minutes;

3. During the operation, if you feel sticky, you can sprinkle a little dry powder to prevent sticking;

4. The size of the small noodles is up to your liking, 50g each is not too small for me. If the cake folder is made small, save a few minutes of steaming later;

5. After the cake base is ready, let it stand for 20 minutes, so that the steamed cake folder will be softer. Therefore, the carved marks should be slightly deeper to prevent the marks from disappearing after fermentation;

6. After steaming, do not open the lid of the pot immediately. After a few minutes of steaming, slowly uncover the lid to keep the surface of the cake holder smooth.