Chinese Food
Solar eclipse lotus cake
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It's Chinese Valentine's day. I want to teach you to do something nice. A few days ago, I watched Nezha. I saw the ending song of the movie. There was a lyric I'm a lotus. It's rustling and fairy. My mind is full of lotus cakes I made right now. I almost drool at the performer's watch. Lotus crisp has a thousand layers of pink petals, wrapped with the Yellow pistil of the sun. It blooms slowly in the oil pot. The petals are very fragile. It's easy to crumble when touched. You should be careful when picking them up. The inner filling is solid and dense. When it spreads in the mouth, it will give people a sense of satisfaction.
Cooking ingredients
Cooking Steps
Step1:Sprinkle a little white wine on the surface of 3 salted egg yolks (to remove the fishy smell of salted egg yolks). Bake in the oven at 150 ℃ for about 10 minutes until the oil comes out. Put it into the mesh screen and crush it. Sift out the fine salted egg yolk powder. Take about 20g for standby.
Step2:Soften 20g butter at room temperature. Mix it with 50g coconut, 20g sugar powder and 20g filtered salted egg yolk. Divide it into 10 parts (11g each). Wrap it into small balls with plastic wrap. Put it into refrigerator for freezing.
Step3:Dig a hole in the middle of 65g low gluten flour. Add 35g lard. Mix well. Use the palm root on the chopping board to repeatedly rub it into a pastry. Use a scraper to copy it. Repeat this step. Finally, cover with plastic wrap and refrigerate for 15 minutes. *In summer, the temperature is too high. The pastry will be sticky. It needs to be refrigerated and relaxed. In winter, it needs to be relaxed at room temperature.
Step4:Put 100g of low gluten flour, 10g of lard and 10g of fine sugar in a clean container. Then mix 3G of red vegetable head powder with 55g of water and mix well. Then slowly pour the rose red liquid into the container. Mix together to form a snowflake flocculent.
Step5:Pour it on the chopping board. Knead it into a smooth and elastic pink dough. Cover with plastic wrap and relax for 15 minutes. *The amount of water can be increased or decreased depending on the degree of drying. Finally, the dough is mixed into smooth and elastic dough.
Step6:Rub the flabby pastry and the pink tare into long strips, then cut them into 10 equal parts, rub the balls and cover them under the plastic film.
Step7:Take a round ball of pink tare, press it flat with the palm of your hand, roll it into a circle, wrap it in the pastry, close the mouth, and rub it into a circle. *In order to prevent the evaporation of water, the prepackaged pastry in this step, as well as the unused water pastry and pastry, should be covered under the fresh-keeping film all the way.
Step8:Press the wrapped crust gently and roll it flat. Fold both ends towards the middle. Put it into the plastic wrap and relax for a while. Take it out again. Repeat the same operation. Cover the plastic wrap and relax for 15 minutes.
Step9:Gather the flabby pastry joint and press it flat. Use a rolling pin to roll it into a circle.
Step10:Wrap in the frozen egg yolk filling. Rub it into a round shape. Place it with the mouth facing down.
Step11:Draw the meter knife at the top. The depth should be cut to the filling. Leave a distance of 1cm from the bottom of the embryo, do not cut to the bottom. And gently move the petals awa
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Cooking tips:There are skills in making delicious dishes.
