Daimyo delicacies | lotus rolls lotus rolls

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Lotus rolls

Lotus rolls, also known as lotus buns, lotus rolls, and lotus buns, are a soft and sweet Han Chinese pasta dish in Daimyo. Made of wheat noodles, clearly layered, shaped like lotus flowers, beautiful and good-looking, with strong local customs and the inner spiritual pursuit given by people, it is a traditional food during the Spring Festival, such as the Spring Festival, made into "lotus" and "fish-shaped" flower buns, indicating "more than one year". Lotus scrolls are also a kind of family gift, and when the children of the daimyo and relatives marry and have children, they must send lotus scrolls to show congratulations. Therefore, the lotus scroll conveys a rich and warm humanity and yearning for a better life, conveys a long-lasting regional cultural information, and shows its unique cultural charm. The lotus roll flower type seems to be complex, but in fact, it is very simple to do, and the dough is rolled, cut and pressed to show a beautiful flower shape. The first step is to add the wheat flour to the yeast and water, make it into a soft and hard dough, let it sit, wait for the dough to bulge and knead the dough until it is smooth, roll it into several agents, roll the dough into a round cake with both hands, fold it into a semicircle, then fold it into a triangle, cut it into four knives at the top of the corner, stack it up on top, and press it on the back of the knife to make the two ends up to form a billet; or roll over the rolled round cake (that is, the side of the noodles is facing inward, in order to layer it obviously) into a fan shape. Cut the two sets of fans into two knives, into three pieces, and then the two groups of the largest face block cut opposite, the remaining two groups are the longest side opposite, stacked, with chopsticks to press horizontally, the raw blank turn 90 degrees, each side of the press, the chopsticks relatively tight, turn, take out, that is, into the lotus roll raw blank. The second step is to leave the gluttony for 10 minutes. The third step is to put the fermented raw blanks into the cage drawer, steam on the high heat for 15 minutes, turn off the heat, and after two or three minutes, you can get out of the pot (you can decorate the hearts with dates or colors).