Lotus leaf cake, just listening to the name is already beautiful. The semi-circular cake is white and fat, and it is scattered with even lines, like a delicate lotus leaf, which makes people's appetites open just by looking at it. Take a bite, fluffy and soft, the more chewy the more fragrant, if you add some meat and vegetables, the taste is more beautiful.
The beautiful shape of the lotus leaf cake can arouse people's appetite, especially children. However, if you think that it is just a good look, it is a big mistake, although the material of the lotus leaf cake is unremarkable, it is no different from the steamed bun, but it is very different in terms of color, taste and taste. If you don't believe me, why don't you try it with me?"
【Material】
Flour 250 g, warm water 140 g, yeast 2 g, a pinch of vegetable oil
【Directions】
1: Take an appropriate amount of flour and pour it into the basin, pour 2g of yeast and stir evenly, then pour warm water into a small amount several times, stir all the flour into flour and knead it into a slightly soft dough. The amount of yeast can be adjusted, if you want the noodles to develop faster, you can add 2g of white sugar to the flour and increase the amount of yeast appropriately. I used it the night before and the next morning.
2, the next morning up the dough has been fermented, the volume is about 2-2.5 times the original size, pull open to see that the inside is uniform honeycomb-like.
3: Re-knead the dough, arrange it into a round shape, press it flat with your hands, and then use a rolling pin to roll out a flatbread with a thickness of about 1.5mm.
4, find a bowl of the right caliber and the edges are as thin as possible, press out a circle on the cake with force, and then buckle out the small round cake, and the remaining noodles are re-kneaded and rolled into a large cake, repeating this operation.
The small cakes made by this method are uniform in thickness, regular in shape and consistent in size. Of course, you can also cut the dough into evenly sized dough and roll out small round cakes that resemble the skin of a bun with a rolling pin.
5, prepare some vegetable oil, dip it with a silicone brush, and brush the surface of each cake evenly with a layer of oil in turn, paying attention to the edges should also be smeared.
6, the small dough cake folded in half, with a clean comb on the surface of the force to press out the pattern, as shown below, and then slightly pinch at the bottom, forming the appearance of the lotus leaf handle, the lotus leaf cake blank is ready.
Pay attention to the embossing pattern to force, if the pressure marks are too shallow, the cake after the awakening steaming expansion, these indentations are not obvious. Because the middle is greased, even if you press the two slices of cake hard, they will not stick together. In addition, the pattern is pressed deeper is not only good-looking, but also has another great role, please see the explanation later in the article.
7: Add water to the steamer, heat until warm and turn off the heat. Put the ruffle cake blank in, cover and let it rise for about 10 minutes. Turn on medium heat to bring the water in the steamer to a boil, turn it off on high heat, steam for about 12 minutes, and continue to cover the lid and steam for 3-5 minutes.
The lotus leaf cake is white and shiny, fluffy and soft, just open the two slices of cake with a light touch, and sandwich your favorite dish to eat, not to mention how delicious! Today, I paired it with garlic stir-fried beef and a bowl of red date soy milk, which is a nutritious and delicious breakfast. You can also eat it without picking vegetables, and it is also very delicious, and the more you chew, the more fragrant it is.
1, make lotus leaf cake dough should be soft and hard moderate or slightly soft.
2, before folding the cake must be evenly oiled on the surface, the edge should not be leaked, otherwise the upper and lower pieces are easy to stick together.
3, when pressing the pattern, you should use appropriate force to print the pattern deeply, so that the steamed lotus leaf cake pattern is obvious, more beautiful, and more fluffy.
4, lotus leaf cake is easier to cook than steamed buns and buns, do not steam for too long, about 10-12 minutes or so.
Lotus leaf cake is not only a few more patterns of good looks, it is also particularly white, soft, the more chewy the sweeter. Why? Because we smeared a thin layer of oil on the cake and folded up, this layer of oil can not only prevent the two pieces of cake from sticking together, but also lock the moisture in the cake, the pattern and oil film that are pressed down make some small gaps formed in the middle of the upper and lower layers of cake, and the air in these gaps is heated and expanded in the process of steaming, and the squeeze of the cake by the heat inside and outside will also increase the outward expansion, so the lotus leaf cake is particularly white and soft.
The material of the lotus leaf cake is the same as making steamed buns, but steamed out is better and more delicious than steamed steamed buns, if you feel that you are always steaming bad steamed If you have small children at home, learn to make this lotus leaf cake, which can make children willingly eat it.