Shaped like a lotus leaf, unique style, golden and soft, delicious and refreshing, simple to make, pumpkin lotus leaf clip

The lotus leaf clip is a Chinese pastry that is very versatile, and it is really both beautiful and practical. It is suitable for eating with dishes, both meat and vegetarian, and the flavor is better. Meat such as braised pork, button meat, braised pork, etc., lighter ones can be sandwiched with lotus leaf eggs, cold stir-fried vegetarian dishes...... It is fluffy and soft, and the elderly or small babies with bad teeth can't bite the tough dough cake, so they can replace it with lotus leaf clips.

The pumpkin I bought today is very old, the color is very dark, and the pumpkin puree and noodles are used, so the finished product is golden yellow. You can also add some corn flour to make it, and the pure white one also looks good.

Pure white also looks good, and you can also add some corn flour

Pumpkin lotus leaf clip

200 grams of plain flour, 130 grams of pumpkin puree, 2 grams of yeast

Here's how:

Cut the pumpkin into thin slices and steam it in a pan, let it cool and add yeast, flour, and a dough that is moderately soft and firm.

Ferment in a warm place until twice the size.

Sprinkle dry flour on the board to prevent sticking, knead the fermented dough evenly and exhaust, and knead it to its original size.

Divided into evenly sized small doughs, I was divided into six equal portions.

Take a piece of dough, press it flat with the palm of your hand, and roll it out into a round cake.

Brush an even layer of oil on a semicircle and fold it in half.

Pinch a tail with your thumb and forefinger right in the middle of the crease.

With the small tail as the center, a comb for the kitchen is used to print three comb-like patterns around the perimeter in a ray shape.

Then press out the slightly shorter lines evenly next to these three lines.

Make all of them in turn and put them on the steamer.

Secondary fermentation until it becomes slightly fatter (the water is boiled and the fermentation process is still there). Bring to a boil over high heat, steam over medium heat for 10 minutes, and remove the lid after 3 minutes.

Steamed lotus leaves sandwiched with poached eggs, meat dishes, and vegetarian dishes are all available, which is really beautiful and practical.

It also looks good when made into pure white, and you can also add part of the corn flour to make cornmeal golden lotus leaf clips.