Lotus flower with thermomix

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25 June, 2023

This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello companions. Finally, another Saint Friday Pastry Maker, to sweeten the entire group. I bring you a new recipe. I love masses, and making different shapes with them.

Today’s is a brioche flower filled with Lotus cream… It’s as fluffy as a cloud. And what to say, its juiciness, the aroma, its sweetness in its right measure,,,, a delight.

As always, a pleasure to be able to share my work. I encourage you to do it. let’s mess

Lotus flower with thermomix

People

Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Lotus flower ingredients with thermomix

MASS

525 grams strength flour
15/18 grams fresh yeast
240ml milk
40 grams sugar
40 ml invert sugar
Orange zest
25 ml aged rum (if you do without it, subtract its weight in flour)
80 ml sunflower oil
pinch of salt
1 egg

STUFFED

Lotus Cream (CN)
OTHERS
Beaten egg (for brushing)
15 grams melted butter
Walnuts (in decoration)
Sugar glass

Lotus flower preparation with thermomix

MASS

We tempered the milk for a few seconds and diluted the yeast in it. We let it rest for 10 min.
Egg, sugar, rum, zest and oil in a glass,
10 seconds / speed 4
Add the milk with the yeast
5 seconds / speed 4
Finally the flour and salt
10 seconds / speed 4
Let rest for 20 min (in the fridge, so that the flour particles hydrate)
Then we knead
4 minutes / spike speed
We stop 5 min and then we knead others
4 minutes / spike speed
Transfer to a lightly greased bowl and cover.
We let it increase in size (about 1 hour, or hour and a half, depending on the temperature of your kitchen)
Then, we degas (remove the air created after leavening), kneading for a minute by hand.

FORMED AND BAKING

We weigh the dough and divide it into 11 portions.
We round each portion, cover it and let it rest for 10 min (so they can relax)
After the rest, in 8 balls, we will flatten each one and place the cream in the middle.
We close and pinch the dough so that it does not open. we bowled
Line the base of the mold (28 cm), with baking paper.
We are depositing the 8 balls around.
Now with the 3 balls that we have left, we stretch with a roller.
Melt the butter and brush each disk of dough. We put one on top of the other.
So that we have a uniform circle, we will help ourselves with a dessert plate, place it on the dough and cut its circumference.
(do not discard the clippings, as we will need them)
Now, done this, we cut into 8 triangles.
We shape each triangle on top of each ball, simulating a leaf.
We will stretch the dough carefully and we will place the tips under each ball
With the cuts, I used half, we rolled it up and left it in the center of the mold.
With the other piece, I have made a ball and baked together with the cake.
We cover and let them increase in size (20 min)
Meanwhile, we turn on the oven at 180°, heat up and down
Brush with the beaten egg and place the nuts (optional)
We bake about 25 minutes
Turn off, and remove to cool on rack.
Once cool, sprinkle the leaves with icing sugar.
ONLY LEFT TO ENJOY, GOOD APPRECIATION.