Lotus crisp
Lotus pastry is a Chinese pastry, which uses lard to open the pastry, making the final product hierarchical. In fact, I didn't make this cake many times. The reason is that it takes too much time. It takes half a day to make it every time. But when I finally see the finished product, I think it's worth all the hard work. This time, in order to highlight the color of the lotus, a little red pigment was used. As a result, the color was a little darker. I don't know if it was a hot day. There were some broken skins in the process of shortening. I have to continue my efforts next time.
Step 1 . Raw material drawing
Step 2 . Mix the oil skin materials and knead them into smooth dough. Take out 110 grams and add red pigment to form red dough. Wrap it with fresh-keeping film and put it in the refrigerator to refrigerate and relax for 30 minutes.
Step 3 . Mix the pastry materials into a ball, wrap it with fresh-keeping film, and refrigerate it in the refrigerator to relax for 30 minutes
Step 4 . After the pastry and pastry are loosened, divide the pastry into 10 grams of dosage, pastry into 5 grams of dosage, and red beans into 20 grams of dosage.
Step 5 . Take a portion of pastry, roll it out, and wrap it in a portion of pastry.
Step 6 . Make it into a ball shape, press it flat with the closing mouth upward, and roll the long strip with a rolling pin.
Step 7 . Roll up from top to bottom.
Step 8 . Wrap all the pastries in turn and relax for 15 minutes.
Step 9 . Roll out the relaxed dough again and relax for 15 minutes.
Step 10 . Take a portion of pastry, press it from the middle, push both sides to the middle, and roll it into a round ball with the smooth side up.
Step 11 . Roll out the pastry with white on the bottom and red on the top. Wrap it in red bean paste and round it with tiger's mouth. On the contrary, if you want red outside, put the red pastry underneath and white on top.
Step 12 . Put it into the baking pan with the mouth closed, brush the surface with egg yolk liquid, and evenly cut three times with a sharp knife into an open shape.
Step 13 . I made the rest of the white pastry into Bauhinia flowers.
Step 14 . Put it into the preheated oven, 185 degrees in the middle layer for 30 minutes.
Step 15 . The freshly baked lotus is sweet and crisp. It's delicious.
Step 16 . Completion diagram
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