Chinese Food
Four kinds of lotus and coconut crisp
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Lotus cake is a famous traditional snack in Hangzhou, Zhejiang Province. Out of mud but not dyed is people's praise for the elegant and beautiful quality of lotus. The lotus cake made of pastry is like lotus. The crisp layer is clear, the appearance is beautiful and moving, the food is crisp, fragrant and sweet, with unique flavor. Lotus cake is a kind of flower style midpoint commonly used in banquets. It gives people beautiful enjoyment. Because there is no Matcha powder, this time I made the original taste, purple potato flavor, red koji powder flavor, cocoa flavor, four kinds of lotus crisps.
Cooking ingredients
Cooking Steps
Step1:Pour medium gluten flour, lard, sugar and water into the bread barrel. Start and mix the flour procedure thoroughly.
Step2:Knead it into a smooth dough, that is, a dough made of water, oil and skin. Put the plastic wrap on it and refrigerate it for 1 hour.
Step3:Put the medium gluten flour and lard in the bowl. Mix well and form the dough.
Step4:The mixed pastry is divided into four parts on average. Three of them are added with cocoa powder, red koji powder and purple potato powder and kneaded evenly. The pastry is wrapped with fresh-keeping film and refrigerated for 1 hour.
Step5:Melt the butter in hot water, then put the sugar powder, milk powder, whole egg liquid and coconut into a ball. Put the wrap on the plastic film and refrigerate for 1 hour.
Step6:Divide the coconut stuffing into 48 parts and knead.
Step7:Divide the flabby oil into 48 parts on average.
Step8:Divide the flabby pastry into 48 portions and 12 portions for each color.
Step9:Take a piece of oil skin and press it flat. Wrap it in a pastry. Then put it at the tiger's mouth on your left hand. While turning, wrap the oil skin up. Finally, tighten the mouth.
Step10:Wrap all the pastry one by one. Cover the whole process with plastic wrap.
Step11:Take a dough and roll it into an oval shape.
Step12:Roll up from top to bottom.
Step13:Finish 48 servings in turn. Cover the whole process with plastic wrap.
Step14:The relaxed dough rolled into strips again.
Step15:From top to bottom.
Step16:Finish 48 servings in turn. Cover the whole process with plastic wrap.
Step17:Press the finished product of the second rolling with your thumb in the middle, and clamp the roll up with the tiger mouth position.
Step18:Press flat with your hands in the direction of the clamp. Then use a rolling pin to roll the dough into a round cake with thin edge and thick middle. Wrap the stuffing into it, and then fold the dough up. Finally, squeeze the closing repeatedly to prevent the meat stuffing from bursting out during baking.
Step19:Put the dough on the baking tray with the mouth closed down.
Step20:For the original souffle, use a brush to brush the whole egg liquid on the surface. Use a sharp knife to cross all souffles. Use the force to cut into the coconut stuffing.
Step21:Put the baking tray in the middle layer of the preheated oven. Bake at 180 ℃ for 30 minutes.
Step22:Finished drawings.
Step23:Finished drawings.
Step24:Finished drawings.
Step25:Finished drawings.
Step26:Finished drawings.
Step27:Finished drawings.
Cooking tips:1. I've made a little more of this component. I can make 48. Too many can reduce half of the formula. 2. Lard can be replaced by corn oil. Butter can be used. 3. I cut it a little shallow. It's not cracked too far. Remember to cut it until you see the coconut stuffing. There are skills in making delicious dishes.
