[Lotus Leaf Cake]
Ingredients: 200 grams of flour, 1 gram of salt, 90 grams of water
Make:
1. Put 200 grams of flour and 1 gram of salt in the basin and mix well, then pour 90 grams of water, add and stir to form a flocculent shape without dry powder, and finally mix into a hard dough and let stand for 15 minutes.
Note: Use a dough sheeter to press the dough, and the dough must be firm.
2. Lay the dough and smooth, and press it over and over again with a dough sheeter from thick to thin, and finally the smooth thin dough sheet.
3. Press out the discs with a large cup.
4. Use a small brush to brush a thin layer of oil on each disc.
5. Stacked one by one, I stacked 14 sheets, and brushed a thin layer of oil around the perimeter, and pressed a few times with a rolling pin to fix it.
6. Roll out again and roll thin.
7. Boil the water in the pot, put a plate on the steaming grate, put 14 cakes in, cover the pot and steam; Then roll out 14 more skins, put them on top of the previous 14 cakes, and continue to cover the pot and steam; Until the part is complete, steam for about 3 minutes.
8. Immediately after the cage is released, tear it one by one to see if it is very thin.
Small Whispers:
1. Brush oil not only on the surface of each layer, but also on the four sides of the stacked together.
2. It is easier to uncover the oil between the cakes, but you should also be careful, tear it hard and it will break.
3. Use a dough sheeter to press the dough, the dough must be hard, and the hand-rolled dough should be particularly soft and hot.
4. The operation is the same with commercially available dumpling wrappers or hand-rolled dumpling wrappers.