This lotus leaf cake is nutritious, coarse grain fine processing, healthy and delicious. Very good breakfast, you can casually with fried eggs, meat, vegetables. Especially delicious! 250 grams of plain flour, 80 grams of buckwheat flour, 4 grams of yeast, 2 tablespoons of milk powder, 1 tablespoon of sugar, 1 tablespoon of cooking oil, about 250 milliliters of pure milk. Mix buckwheat flour and medium gluten flour, melt the yeast in warm water, add warm water, mix with chopsticks to form a flocculent dough, then knead it into a smooth dough, cover with plastic wrap, put it in a warm place, and let it ferment until it doubles in size, dip your fingers into the dry flour and poke it. If it doesn't shrink or collapse, it's ready. Knead the dough, vent, divide evenly into 8 doses, take one dose, roll it out into a long strip or circle, and brush the surface with corn oil.

Fold in half and use a clean comb or the back of a toothy knife (mine happened to have teeth) to press out the pattern. The pattern should be pressed y to avoid flattening the pattern after the second fermentation. Place in a steamer basket, do not turn on the heat, cover and ferment until 1.5 times its size. Usually ferment for about 20 minutes at room temperature around 20 degrees. (If the temperature is too low, heat the water in the steamer to about 45 degrees, then turn off the heat and cover.) Turn off the heat and steam for 12 minutes. Don't rush to open the lid after turning off the heat, let it simmer for 5 minutes before opening the lid.

Because of the added buckwheat flour, the toughness and strength is less than all white flour. You can't add more buckwheat flour, or the lotus leaf cake will break from the root due to lack of toughness. If you want that soft and sticky texture, it is best to use plain white flour to make hoecakes. Buckwheat is rich in vitamin E and soluble dietary fiber, can promote metabolism, enhance the body's ability to detoxification, dilate small blood vessels, reduce blood lipids and cholesterol, soften blood vessels, protect vision, prevent cerebrovascular hemorrhage. Buckwheat protein rich in lysine, iron, manganese, zinc and other trace elements, and rich in dietary fiber, is generally 10 times the refined rice.

Therefore, buckwheat has a good nutritional and health functions. Buckwheat is a rare medicinal crop in nature. Buckwheat is a combination of seven nutrients. It is not a drug, nor health products, but can be eaten as food. Buckwheat because of its special growing environment, rich in selenium, can naturally supplement the body with selenium. Has excellent nutritional health value and extraordinary therapeutic effect, especially suitable for high health and weight loss people. In fact, buckwheat is not bitter, there is a light alkaline taste, and the color is also very nice. Today it is called lotus leaf cake, in fact, it is more like the ginkgo biloba in the fall, golden and lovely.