Cooking Steps

1. 

   Step1:Take a proper amount of yeast and boil it with warm water. Add sugar, milk powder and flour and mix well. (the dough should be moderate in hardness and softness. It's too soft and shapeless.)

2. 

   Step2:The dough is kneaded and fermented in a warm place. Ferment the dough to twice its size. Thoroughly mix with exhaust gas to make a smooth dough.

3. 

   Step3:Cut it into 5060 grams. Press flat. (this one is 55g

4. 

   Step4:Roll it into an oval shape. Dip the cooking oil with a brush and brush with a thin layer of oil. (I use olive oil

5. 

   Step5:The dough should be folded in half. Use a clean comb or serrated knife to press out the lines of lotus leaves. The indentation should be properly pressed deeper. Avoid that the marks cannot be seen after fermentation and steaming.

6. 

   Step6:Thumb and forefinger pinch out petiole

7. 

   Step7:Press the edge of the grain inward. The lotus leaf is finished.

8. 

   Step8:Put it in the steamer for about 20 minutes. Then turn to medium heat and steam for 20 minutes. Empty steam for 3 minutes.

9. 

   Step9:Leave the pot to coo

10. 

    Step10:Lotus leaf cake with marinated meat and rice porridge. It's great.