Lotus root cake

Overview

Traditional Chinese pastries are crispy on the outside, soft and elastic on the inside, layer by layer, and have a layered texture. Nowadays, butter is used to replace part of the lard in the recipe, and the taste is more crispy and fragrant. However, it is a bit troublesome to make, and fewer and fewer people are willing to spend time making it.

Tags

• pastries
• good looks
• butter
• custard powder
• date paste filling
• egg
• lard
• low gluten flour

Ingredients

Steps

1. 1 According to the recipe, add an appropriate amount of warm water to the raw materials of the water-oil dough and mix it into a dough. Mix the ingredients of the pastry together, knead it thoroughly with your hands, put it on a flat plate and spread it into long slices of even thickness, put it in the refrigerator for 20 minutes to let the pastry solidify. During this period, pay attention to check that the pastry is not too hard and can be pinched with your hands. Then take it out, roll out the water-oil dough, wrap it in puff pastry, roll it out and fold it in half, repeat three times. Leave ten minutes between each session to relax your muscles.

   

2. 2 The rolled puff pastry should be cut across and the puff pastry layer can be clearly seen, otherwise the puff pastry layer will not be clearly layered when fried.

   

3. 3 Divide the pastry into wide strips of about 8 cm, spray a little water, stack 4 pieces on top of each other, and press lightly to stick them together.

   

4. 4 Then cut into 1 cm thick slices.

   

5. 5 Use a rolling pin to gently roll it into thin slices.

   

6. 6 Brush one side of the filling with egg wash so that it won't spread when fried. Roll the date paste filling into a long strip and put it in.

   

7. 7 Wrap it up and make it into a slender lotus root shape, with the seam facing down. Brush the seam with a little egg wash and dip it in sesame seeds so that it will not fall apart when fried.

   

8. 8 Blanch the green onion leaves, then cut them into thin strips and tie three knots on the lotus root.

   

9. 9 Put it in when the oil temperature is 120℃. When the crispy embryo floats, the oil temperature rises to 150℃, fry until golden brown and take it out.

   

10. 10 Remove and place on absorbent paper to remove excess oil.

    

11. 11 The crispy and delicious lotus root cake is ready.