Shandong Lotus Seed Fortune Cake

2024-10-18 14:59:07 301

In the Jiaodong region of Shandong Province, the most festive experience during the Chinese New Year is undoubtedly eating those plump and white buns. On the occasion of the Chinese New Year, steamed buns are in high demand, looking forward to the days of steaming rising and thriving in the coming year. Bobo is made from refined flour and white flour. The best white flour, combined with white sugar and eggs, and served with aged dough starter, the deliciousness of the pastry can be imagined. Jiaodong people can only steam one of the largest cakes in a pot, and the smallest cake is only slightly larger than a one yuan coin. The steamed buns that have been cooked are already very beautiful. Housewives will even apply makeup to them and put on red impressions. Each household will have an impression, and each household's impression will be different. Tapping on a pressed pastry is like putting a yellow sticker on a beautiful woman, making her even more charming< br>

Details of ingredients

Technique

difficultybeginner
workmanshipsteam
tasteLight
timeThree hours

Steps to make Shandong Lotus Seed Fortune Cake

1. Add yeast to flour.
2. Gradually add water to make a slightly hard dough, and place it in a bowl with a lid to ferment.
3. The dough ferments into a honeycomb shape, with a volume three times that of the original dough.
4. Sprinkle dry flour on the fermented dough and continue kneading, allowing the dough to absorb some flour and make the dough harder. (Rub for more time, the steamed buns will be very white) After kneading, divide them into 70g pieces and knead them round to relax for a few minutes.
5. Brush the clip with oil.
6. Take a piece of dough and knead it into a cylindrical shape, then place it in a clamp and flatten it with your palm until the dough and clamp are fully in contact.
7. Turn the clip upside down and make a strong tap on the cutting board (preferably one), and the cake will come out.
8. Brush a thin layer of oil on the steaming pot, and place the cakes on top of it with a larger distance to prevent them from sticking due to thermal expansion. After steaming for 25 minutes at SAIC, turn off the heat and steam for 3 minutes before removing from the pot.