【Beijing】Lotus Leaf Cake
Overview
I have been busy preparing the New Year's Eve dinner recipes in the past few days. The vegetables and soups have been listed. The staple food has also been added today, which is lotus leaf cake. Northerners love to eat pasta, so the first choice of staple food for New Year’s Eve dinner must be pasta. I used to eat this kind of lotus leaf pancake in restaurants. I used it to hold pork with plums and vegetables, elbows or stir-fried vegetables. I could only eat one at a time, which was not enough. Yesterday, I studied how to make this pancake at home. It is simpler than steaming steamed buns. You only need one small tool to make authentic lotus leaf pancakes.
Tags
Ingredients
Steps
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Dissolve the yeast in warm water, preferably 30 degrees Celsius, which does not feel hot to the touch. Pour into the flour to form a dough. (If there is not enough water, use warm water to knead the noodles.)
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After the dough is smooth, cover it and place it in a warm place to ferment for about 1 hour.
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The fermented dough is twice as big as before, and there are honeycombs when peeled off.
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Take out the fermented dough and knead it again on the chopping board to deflate it. Knead until smooth.
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Take half of the dough and roll it into a long strip, about 5 cm in diameter.
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Cut into pieces of the same size, about 30 grams each. Sprinkle some dry powder to prevent sticking.
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Roll one dough into an oval shape.
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Apply a layer of cooking oil with a brush.
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After folding it in half, use a comb to press out the texture of the lotus leaf cake. The indentation should be slightly deeper to prevent the traces from being visible after steaming. Finally, pinch out the petiole at the bottom with your thumb and index finger.
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Place in a steamer, cover and ferment for 15 minutes.
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Turn on medium-high heat, steam for 15 minutes, turn off the heat, simmer for two or three minutes and take it out.
