Lotus Paste Custard Crispy

All-purpose flour (water-oil skin) 75g	White sugar (water and oil skin) 15g
Water (water-oil skin) 30g	Lard (water and oil skin) 20g
Low-gluten flour (pastry) 65g	Lard (pancake) 30g
Custard filling:	Butter 40g
White sugar 60g	Milk 120g
Whole egg liquid 70g	Custard powder 15g
Chengmian (wheat starch) 40g

How to make lotus paste and custard cake

Step 1

First, make the custard filling. Soften the butter at room temperature. Add the sugar in three batches and beat until evenly~

Step 2

Then add the egg liquid in two batches and beat well

Step 3

Pour in milk and mix well, add noodles and custard powder and mix well

Step 4

Put it into the pot and steam for about 25 minutes, stirring every 10 minutes until the custard solidifies ~ let it cool and knead into a ball for later use

Step 5

Knead the pastry and water dough into smooth dough. Wrap in plastic wrap and rest for 30 minutes.

Step 6

eachDivide into six parts~

Step 7

Roll the water-oil dough into a round shape and wrap the pastry in the middle

Step 8

Shut up~

Step 9

Then roll the edge downwards into a shape of beef tongue

Step 10

Roll up from top to bottom ~ relax for 10 minutes

Step 11

Then roll it into ox tongue shape again

Step 12

Roll up from top to bottom and relax for 10 minutes

Step 13

Then fold the two ends toward the middle, flatten it, and roll it into a round piece.

Step 14

Wrap in custard filling and close with tiger's mouth~

Step 15

Then apply egg yolk liquid and sprinkle with white sesame seeds

Step 16

Place in the preheated oven at 170 degrees for about 35 minutes

Step 17

It’s out~

Step 18

Delicious~ Recipe for cooking lotus paste and custard cake