How to make lotus leaf cake with meat and steamed buns
Lotus leaf cake, like flower rolls and flatbreads, is just a shape change of leavened dough. Of course, the shape is different, but actually the mood of eating is also different. This lotus leaf pancake is probably made just for filling meat. The two soft pancake skins are cut open, and the hot braised pork or braised pork is added. The deliciousness cannot be described in words alone. , have to take a bite for yourself.
Ingredients: 250g flour, 150g water, 1g yeast (1ml small spoon, 2 flat spoons; or 5ml small spoon and half spoon).
Method:
1. Melt yeast in water, knead the dough, and knead it into a smooth dough. Cover with plastic wrap and ferment until doubled in size. Remove the air and knead thoroughly.
2. Divide it into four parts, roll it into a round shape, press it flat, take one part, roll it into a shape of beef tongue, brush it with a thin layer of oil, and fold it in half.
3. Use a comb to press out the lotus leaf pattern, hold the handle with your thumb and index finger, stand up the comb, press down the edge of the pattern, put it in a steamer to ferment for 15-20 minutes, then steam for 20 About minutes, turn off the heat and simmer for 5 minutes before opening the lid and removing from the pot.
Tips: When using a comb to make indentations, make them deeper. Avoid leaving traces invisible after fermentation and steaming. Use a new comb, no need to talk about this. The steamed lotus leaf cake is cut open in the middle and stuffed with any meat you like. It is extremely delicious.
The perfect guide to rising dough
The difference between lotus leaf cakes and steamed buns is just a matter of shaping. It’s not difficult to make, but to start with the basic yeast dough. When the dough is ready, the lotus leaf cake is ready. Okay, let me talk about the process and points of attention in detail. These are all my own experiences, shortcomings and mistakes. You are welcome to share with me.
Baking is now popular, and many people can make bread. As for steamed buns, fewer and fewer people make them themselves. Just the opposite of bread, the softer the dough, the better, while the dough for steamed buns needs to be harder. The reason is very simple. Bread is baked, and a lot of moisture is lost during the baking process; while steamed buns are steamed, the humidity in the steamer can be imagined. After sufficient steaming, the steamed buns will be soft but not lose their toughness, and can withstand secondary heating.
An old man steamed steamed buns. He had a piece of old dough at home and used it to ferment every time. We now mostly use yeast. The amount of yeast is clearly stated on the yeast packaging bag. A bag of 15g of yeast can make 5-8kg of dough for making steamed buns. Therefore, after conversion, only 1-2g of yeast is enough for 500g of flour. In comparison, relatively little yeast is used in summer, but more can be used in winter. Adding more yeast will speed up the rise of the dough, but the steamed buns made in this way will have a strong yeast taste and are very unpalatable. Water accounts for 50-60% of flour. In other words, if we use 500g of flour and about 250g-300g of water, we can make slightly more dough for buns and flower rolls. The specific amount also depends on the degree of water absorption of the flour. Some flours are moist and some flours are very dry. In short, steamed steamed buns are slightly harder after kneading the dough, much harder than dumpling noodles, and slightly softer than hand-rolled noodles. Don't look so weak. There is a saying that goes like this: soft noodle dumplings, hard noodle soup (noodles), neither soft nor hard steamed dry food (steamed buns).
Second fermentation. Fermentation time is entirely dependent on temperature and there is no set time. When the temperature is higher, fermentation is faster. Therefore, in summer, it doesn’t matter whether you use warm water or cold water to ferment the dough, and where it is fermented. In winter, the temperature is lower. Use warm water to make the dough, and place the kneaded dough in a warm place, such as next to a heater. But the dough must be kept moist during fermentation. For example, cover the dough container with plastic wrap or a wet drawer cloth. The fermentation must be sufficient. The dough must be fermented until it doubles in size. When you press your fingers into the dough, it will basically not bounce back quickly. In this way, the first fermentation is completed. If the dough collapses when you press it with your fingers, it means it has over-fermented.
After the three basic fermentations have been completed, take out the dough and knead it thoroughly to remove all air bubbles. In this way, the surface of the steamed buns made after shaping will be smooth, and the tissue inside will be more uniform. After the dough has risen, it usually becomes slightly softer. Therefore, when the exhaust is kneaded evenly, you can add some dry flour in an appropriate amount.
After kneading it thoroughly, it can be divided into pieces and shaped.
The shaped steamed buns must undergo secondary fermentation before being put into the steamer. Fermentation time varies depending on temperature. This process takes about 20 minutes in summer and 30-40 minutes in winter. The steamed buns will be lighter when you hold them before fermentation, so that's fine. As for whether to use cold water or hot water for steaming, many people have debated this issue, but it is actually very simple. The purpose of steaming the steamed buns in a pot with cold water over medium heat is to slowly heat the steamed buns while the cold water is boiling, so that the yeast can fully ferment and the steamed buns will be very soft. If the secondary fermentation is sufficient, you need to boil the hot water in the pot, add the steamed buns directly, and steam them over high heat. Especially in summer, steamed buns ferment quickly when raw. After fermentation, add cold water to the pot and slowly boil the water. During the process, the steamed buns will undergo a slow fermentation process. The steamed buns will inevitably be over-fermented, resulting in excessive softness. It's also not tasty. Therefore, to measure the condition of the steamed bun itself, it is not necessary to do it rigidly. As for the steaming time, it varies according to the size of the steamed buns. It takes about 25 minutes for slightly larger steamed buns. Smaller ones take 15-20 minutes. After steaming for the specified time and turning off the heat, don't rush to take it out of the pot. It will be better if it is simmered for another 3-5 minutes.
5 This cake must be eaten with vegetables, otherwise it would be better to make steamed buns.
You can choose from six side dishes: fried shredded potatoes with green peppers, fried bean sprouts, beef, elbow meat, and fried eggs. They are all good for breakfast or dinner. Children should like it very much, it looks good, and they might be able to eat a few more.