Steps of making lotus root cake

1

According to the recipe, add an appropriate amount of warm water to the raw materials of the water-oil dough to form a dough. Mix the ingredients of the pastry together, knead it thoroughly with your hands, put it on a flat plate and spread it into long slices of even thickness, put it in the refrigerator for 20 minutes to let the pastry solidify, and check during the period to make sure it is not too hard. Use your hands to freeze it. Pinch and move as well. Then take it out, roll out the water-oil dough, wrap it in puff pastry, roll it out and fold it in half, repeat three times. Leave ten minutes between each session to relax your muscles.

2

When the rolled puff pastry is cut across, the puff pastry layer must be clearly visible, otherwise the puff pastry layer will not be clear when fried.

3

Divide the pastry into wide strips of about 8 cm, spray a little water, stack 4 pieces on top of each other, and press lightly to stick them together.

4

Cut into 1 cm thick slices.

5

Use a rolling pin to gently roll it into thin slices.

6

Brush a layer of egg wash on one side of the filling so that it will not spread when fried. Roll the date paste filling into a long strip and put it in.

7

Wrap it up and make it into a slender lotus root shape, with the closing edge facing down. Brush a little egg liquid on the closing edge and dip it in sesame seeds so that it will not fall apart when fried. open.

8

Blanch the green onion leaves, then cut them into thin strips, and tie three knots on the lotus root.

9

Put in the oil when the temperature is 120℃. When the crispy embryo floats, the oil temperature rises to 150℃, fry until golden brown and remove.

10

Draw out and place on absorbent paper to remove excess oil.

11

The crispy and delicious lotus root cake is ready.