Black whole wheat flour has a new way to eat, made into lotus leaf cakes, the wheat is rich, and the coarse grains are more delicious

Lotus leaf cakes are generally made of ordinary flour, fluffy and chewy, you can sandwich your favorite dishes, today I will share with you a lotus leaf cake made with black whole wheat flour and flour, coarse grains will not only not affect the nutrition of the food, but also make it taste deeper

In the production process, because the gluten of black whole wheat flour is relatively poor, the dosage can not exceed 50% of the amount of flour, otherwise it will be more difficult to operate, the size of the agent can be decided according to the preferences of the family, generally 50-80g each is OK, the size of the agent determines the time of steaming later, the larger the agent, the longer the steaming time, this lotus leaf cake can be made more at one time, put it in the refrigerator preservation layer, so that the next day's breakfast is available, like friends can try!

[Ingredients] 150g of black whole wheat flour, 350g of flour, 260ml of warm water, 15g sugar, 5g of yeast, 10g of lard;

【Directions】

1. Add 5g of yeast and 15g of sugar to the prepared 260ml of warm water, stir until it dissolves, and the sugar can promote yeast fermentation;

2. Pour the prepared 150g black whole wheat flour into 350g of flour and stir well;

3. Then use the melted yeast water to mix the dough, stir while pouring, stir into a dough flocculent, the water absorption of each flour is different, the amount of water can be adjusted appropriately, and the water demand of black whole wheat flour will be slightly more than that of ordinary flour;

5. Then add the prepared 10g lard, the lard can make the lotus leaf cake softer, and it is not hard when cool, knead it into a smooth dough, knead it for a longer time, the longer the kneading time, the more chewy and delicious the finished product;

6. After the dough is kneaded, cover the lid, and rise the dough to twice the size, the volume of the awakened dough becomes significantly larger, with rich honeycomb hole organization, poke a hole in the middle of the dough with the middle finger, do not collapse or retract;

7. Knead the dough again, drain the air inside, knead it to the size before it rises, then knead the dough into long strips, divide it into about 60g of dough, knead it into a circle, and let it stand for about 10 minutes;

8. Then take an agent to roll it out, not too thin, to avoid the dough can not get up, if you can't grasp the size of the dough, you can use a large bowl to buckle the shape, and then brush it with cooking oil, fold it in half, and sort out the shape a little;

9. Use a fork or a clean comb to press out the lines of the lotus leaf on the surface, press a little harder, so that even if it is fermented twice, the lines are still clearly visible, and then use the comb to push it slightly at the top of each leaf vein, which will be more vivid, and use your thumb and index finger to pinch out the shape of the petiole in the middle of the bottom, and tidy it up a little, so that the cake blank is ready;

10. Put the finished cake blank on the steaming drawer and ferment it twice for 30 minutes, and then steam it in the pot when the volume becomes significantly larger;

11. Steam in a pot on cold water, boil the water and steam for another 15 minutes, turn off the heat and simmer for 5 minutes before coming out of the pot, so that the fluffy, soft and chewy black whole wheat lotus leaf cake will be steamed;

12. Sandwich your favorite side dishes, meat and vegetables are available, and today it is paired with shredded potatoes, which is delicious and appetizing, very delicious!

Tips:

1. If you like a larger one at home, you can make about 80g of a dose, and if you want to be about the same size as the restaurant, you can use about 50g of a dose;

2. The lines should be pressed deeper, otherwise the lines will disappear after proofing;

3. Black whole wheat flour can also be replaced with other ingredients you like, such as: cornmeal, soba noodles, etc.;