Lotus leaf cake
Overview
Summer is here before you know it. It’s good to have some noodles at night when you don’t want to cook. I made this lotus leaf pancake according to the recipe in Manjie Huayu, and put my favorite meat sauce or pickles on it, and then have a bowl of egg drop soup. It’s also very comfortable! If you want to know more about the food making process with pictures and texts, you can follow the WeChat public account Ning You Tao, where new recipes will be released every week!
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Ingredients
Steps
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Prepare 3 grams of yeast.
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Dissolve the yeast with warm water.
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Pour appropriate amount of flour into the basin.
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Pour the dissolved yeast water into the flour and stir evenly.
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Slowly add an appropriate amount of water in batches. Because the water absorption of different brands of flour is different, the amount of water here must be controlled slowly by yourself. Add the water a little at a time. Use chopsticks to help stir the flour into cotton wool while adding. Then knead the dough with your hands. When "three lights" appear, namely the light of the hands, the light of the dough, and the light of the basin, it means that the dough is kneaded.
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The dough needs to ferment, so cover it with plastic wrap to prevent moisture from evaporating and the dough becoming hard.
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When the weather is warm, the dough will ferment faster. To judge whether the dough is fermented well, you can use the naked eye to observe that the dough is 2-2.5 times the original dough size, which means it is fermented well.
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In addition, use your hands to peel off the inside of the dough. If the inside is like a network, it means it is fermented.
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Take out the fermented dough and knead it on a chopping board. To prevent sticking, sprinkle some loose powder on the chopping board and roll the dough into a long strip of consistent size.
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Cut into equal-sized pieces. I cut about 12 pieces of this amount of dough.
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Press all the ingredients into a flat ball and set aside. Use a rolling pin to roll one of the ingredients into a round shape with a diameter of about 10 cm.
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Brush with appropriate amount of salad oil.
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Fold the dough in half.
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Use flower pieces to press out nice-looking patterns. If you don't have flower pieces, you can also use clean comb teeth to press the pattern. Press the pattern harder so that the pattern will not disappear when steaming.
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Press all the dough into a lotus leaf pattern in turn and place it on the chopping board to rise for about ten minutes. Fill a steamer with cold water, cover it with a steaming cloth, and put the lotus leaf cake in to steam.
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After the fire comes to a boil, turn to medium heat and steam for about 15 minutes. Don't rush to take the freshly steamed lotus leaf cake out of the pan, let it simmer for another 5 minutes.
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The steamed lotus leaf cake can be stuffed with some minced meat or pickles to create a fragrant "rougamo". In addition, I tried it. If you steam more than you can eat at one time, you can also let it cool and put it in the freezer. When you want to eat, you can take it out and steam it in a steamer.
