The method for making lotus paste pastry

Lotus leaf pastry is a dish that many people can make, with different methods resulting in varying flavors.Cooking Network Cooking Network shares the recipe for lotus leaf pastry. It's simple, delicious, and perfect for meals. By following this method, the finished lotus leaf pastry will be fragrant, sweet, savory, and spicy, with all five tastes.

Lotus leaf pastry Ingredients Introduction

Main ingredients:

Inner filling: Egg yolk (30g)Mixed cranberries(25g) Butter(30g) Sugar(25g) Coconut flakes (60g)Powdered milk(15g) Water-oil dough ingredients: Sugar (25g), water (60g)Lard(55g) All-purpose flour (150g) Oil dough ingredients: Low-gluten flour (120g) Lard (60g) Food coloring: Red yeast rice powder (2g)

Auxiliary materials:

Red Yeast Powder (2g)

Steps for making lotus leaf pastry:

Melt the butter in a water bath.

Cut the dried cranberries into pieces.

Mix all inner filling ingredients and refrigerate for one hour.

Place water-oil dough ingredients in a bowl and knead to form a dough until it reaches an extensible stage.

As shown, you can pull out a film.

Mix oil dough ingredients and shape into a ball. Cover with plastic wrap and let rest for 20 minutes.

Divide water-oil dough into equal parts; half add red yeast rice powder to color them. Cover and let rest for 20 minutes.

Rice the refrigerated inner filling into equal portions (12 pieces) and roll them into balls.

Divide oil dough into equal parts (24 pieces) and roll them into balls.

Divide water-oil dough white into 12 equal parts, colored into 12 equal parts. Roll each ball.

Take a piece of white water-oil dough, flatten it with your palm, enclose oil dough.

Seal the edges and cover with plastic wrap to rest for 10 minutes.

Roll the flattened water-oil dough into an ellipse.

Wrap it from top to bottom.

Roll and shape as directed. Cover with plastic wrap and let rest for 10 minutes.

Take one piece of white water-oil dough, fold both sides inward.

Flatten the dough and use your palm to roll it into a pastry sheet.

Lay two sheets on top of each other, add inner filling.

Pinch the seam with your left hand supporting it, seal tightly with your right hand's thumb.

Place on a baking tray. Cut in a cross shape using a bread knife, cut halfway but not too deeply.

Preheat the oven to 180 degrees Celsius and bake for 30 minutes from the middle rack.

22. Hold with the left hand, and gently rotate and press with the of the right hand to tighten and seal the opening

Tip:Preheat the oven for over 10 minutes. Cut the top in a cross pattern with a knife, cut halfway but do not cut too deeply

24. Place into a preheated Oven Middle rack, bake at 180 degrees for 30 minutes

2Tips:

Preheat the oven for more than 10 minutes beforehand