Lotus cake
Overview
Lotus cake is a traditional snack. I’ve made the oven-baked version before, and today I’m going to make the fried version. Friends who don’t have an oven can also make it, and it tastes even crispier.
Tags
Ingredients
Steps
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Mix 150 grams of flour and 75 grams of lard to form a puff pastry.
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Knead 100 grams of flour, 15 grams of lard, and 50 ml of water into a white dough.
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Knead 100 grams of flour, 15 grams of lard, and 50 ml of water into a red dough.
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Roll the two kinds of dough into long strips.
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Divide the dough into pieces according to the size you need and roll into balls.
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After dividing the pastry into the same amount as the dough, take a piece of white dough and flatten it, wrap the pastry inside, and close the dough into a round shape.
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Flatten the white dough wrapped in pastry and roll it into an oval shape.
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Roll the oval dough sheet from top to bottom and let rest for 10 minutes.
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Wrap all the dough in the pastry according to the above method, roll it into a roll and leave it for 20 minutes.
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Place the dough roll upright and roll it into a long strip.
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Roll the rolled out dough from top to bottom.
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Follow steps 10-11 to complete all dough, cover with plastic wrap and leave for 20 minutes.
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Place the roll upright and fold the top and bottom ends toward the middle.
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Form the dough into a round shape and roll it out
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Place the red dough piece on top of the white dough piece and roll it out gently.
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Mix 100 grams of coconut milk, 50 grams of butter, 50 grams of sugar and 50 grams of milk evenly to make the coconut filling.
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Place the coconut filling in the middle of the dough sheet.
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Wrap the dough around the filling, close it, and form into a round shape.
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Use a knife to cut out flower petals on the surface of the dough. The cuts are one or two layers deep enough to reach the coconut filling.
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Heat the oil to 120 degrees, put the lotus cake into the oil over medium-low heat and fry until the petals unfold.
