Lotus leaf like, soft and delicious: [lotus leaf cake]-You Are Foodie

By Elvis
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Lotus leaf like, soft and delicious: [lotus leaf cake]

"Lotus leaf cake" is a Hunan snack. It is named because its shape is very similar to the shape of lotus leaf."Lotus leaf cake" is very soft and sweet, which is very suitable to match with meat and meat food.Cake and meat are eaten together. They borrow flavor from each other and complement each other. The taste is better!Although the shape is very unique, in fact, the practice of "lotus leaf cake" is very simple, which is basically the same as that of steamed buns, except that some patterns are made in the shape.If you can steam steamed bread, you will also make this cake~This time, in order to consume the "freeze-dried pumpkin powder" in our family, we added some into the cake.The taste and color of the finished pumpkin are not heavy, but light. If not, it can be omitted. The following amount can be used to make nine 50g cakes.

Main Ingredients

Pumpkin powder 15g
plain flour 260g

Auxiliary Ingredients

1. personally, I prefer to use clear water to dissolve yeast powder first, so that the yeast powder can be distributed more evenly;2. after the fermentation, the dough must be kneaded smooth again to discharge the bubbles in the dough. A proper amount of dry flour can be added in the process. In this way, the surface of the steamed cake is smooth. I rubbed it for about 5 minutes;3. if you feel sticky during operation, you can sprinkle a little dry powder to prevent sticking;4. the size of the small flour dosage can be as you like. I think it is not small for 50g each. If the cake holder is small, steam it for a few minutes;5. after the cake is prepared, let it stand for 20 minutes, so that the steamed cake holder is more soft. Therefore, the engraved trace should be slightly deeper to prevent the trace from disappearing after fermentation;6. after steaming, do not open the lid immediately. After steaming for a few minutes, slowly remove the lid to keep the surface of the cake holder smooth.

Step 1 . Dissolve yeast powder in clean water in advance and stir until it dissolves;

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

Step 3 . Add odorless liquid oil and mix it slightly;

Step 4 . Slowly add yeast solution and stir while adding;

Step 5 . Mix until there is no dry powder;

Step 6 . Then knead it into a "3 smooth dough";

Step 7 . Put the dough in a basin, cover it with a lid or plastic wrap, and put it in a warm place for fermentation;

Step 8 . Fermentation to twice the size of the original volume, stick your fingers with dry powder to poke holes, do not shrink or collapse, and the fermentation is completed;

Step 9 . Sprinkle some dry powder (extra) on the chopping board, and knead it into a smooth dough. The hardness and softness are basically the same as before fermentation;

Step 10 . Knead the dough into strips;

Step 11 . Then cut into 50g small dosage;

Step 12 . Sprinkle some dry powder and flatten the small dosage;

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

Step 14 . Brush a thin layer of oil (odorless liquid oil 2) on one side of the round cake with a brush;

Step 15 . Then fold the pastry in half, with the painted side facing inward;

Step 16 . Use your thumb and forefinger to pinch a small sharp point in the middle of the cake;

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

Step 18 . Put the steamer covered with steamer paper, cover it, and leave it for 15-20 minutes;

Step 19 . After steaming over a large fire, continue to steam for 13~15 minutes. Turn off the fire and leave the lid open. Simmer for 3~5 minutes, then slowly open the lid of the pot. Cool it until it is warm and serve.

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