Lotus cake tradition

Shui Pi's making process: First, put two kinds of flour into a dough mixer, add sugar, butter and eggs, and slowly add water in the middle until the sugar melts, and polish at high speed. Don't beat for too long, because lotus petals are easy to blister if fried for too long. Try not to take a white oil-in-water roll to stand on the chopping board after taking it out, flatten it, roll it into a round piece with a rolling pin, and then take a red oil-in-water roll, flatten it and round it to make the stuffing: take 50g coconut, 20g powdered sugar, 20g egg yolk and 20g butter softened at room temperature, mix and knead it evenly to form a block, divide it into 65,438+00 portions, knead it into small balls, and put it in the refrigerator.

Then make water-oil skin, add pork and sugar to the low-gluten flour, dig a hole in the middle, add pink pigment, and then mix the flour. When the dough becomes smooth and soft, wrap it with plastic wrap and let it relax for a while. I believe many people have eaten it. When you think of lotus, you will find it beautiful. It's really beautiful. It is not only beautiful but also delicious. Crispy and delicious. Everyone has different ways to make lotus cakes: roll a handful of salted egg yolk in Chinese liquor (which can sterilize and remove fishy smell), dip it in a little Chinese liquor, put it in a preheated oven, bake it at 150℃ 10 minute until the egg yolk is oily, take it out, crush it, sieve it, and leave 20g of fine salted egg yolk powder for later use.

Mix 40ml of water with pink food pigment, mix100g of low-gluten flour,10g of lard and10g of sugar, add pink water in the middle, alternately knead into dough with smooth surface, cover with plastic wrap, and let stand for15min; Roll salted egg yolk in Chinese liquor for a circle, dip it in a little Chinese liquor, put it in a preheated oven, bake it at 150℃ 10 minute until the egg yolk is oily, take it out, put it in a sieve, crush it, sieve out fine salted egg yolk powder, and take 20g for later use; Mix the ingredients into dough, then slowly knead them into long strips with the palm of your hand, fold them up and continue kneading the dough, repeat several times until the dough becomes smooth, and finally cover with plastic wrap to relax 15 minutes.