By admin 
Petals bloom slowly in cascades
As thin as cicada wings and not sticking
Among the crispy snacks, the traditional lotus cake is difficult. It has very high requirements for modeling techniques and oil temperature control, and it takes a lot of oil to make.
Today kaoker teaches you an oven version, which is equally beautiful when made. Not only healthy and less oil, but also saves trouble and worry 。
Coloring material: red velvet liquid or food coloring
2. Rub into eight small balls and put them in the refrigerator.
-crust and puff pastry-
1、 Oily skin : Mix medium gluten flour, water, lard, and caster sugar evenly, knead into a smooth dough, cover with plastic wrap, and relax for 1 h.
2、 Puff pastry : Pour lard into medium gluten flour, mix evenly, and knead into a ball.
3. Divide the puff pastry into two parts, one of which is turned pink with a little red velvet liquid or food coloring.
5. Take half of the relaxed oily skin and turn it pink.
2. Roll out the dough of the two colors to the front and roll it up again. Relax for 15 min.
3. Loose the roll, with the mouth facing up, roll it out for the second time and roll it up. Continue to relax for 15 minutes.
-roasted-
Place in a non-preheated oven and bake at 180 degrees for 30 minutes. (Non-preheat-free ovens need to be preheated in advance.)
Send a friend lotus cake during the Mid-Autumn Festival!
Beautiful, unique and delicious!
Thank you for your constant company
In the future, let’s live together in baking life
Capture more fun and love