"Dou Zhi C is a big summer, and the weather is very fierce than the small summer, so it is called the big summer." The great summer, the last solar term of summer, is also the twelfth of the twenty-four solar terms.
When the earth is moist, when it rains heavily, everything is luxuriant, and the summer is the hottest time of the year, and it is also the most difficult time to survive.
In the summer of the south, there is always a touch of bitterness that belongs to the lotus. After the lotus flowers are gone, you can pick fresh lotus seeds. So, at this time of year, Renko has been on the market one after another. Fresh lotus seeds can be eaten raw, fragrant and delicious, and cooked with a smooth taste. Today I will use fresh lotus seeds to make a pastry to try~
ingredient
Fresh lotus seeds 350g (weight of shelled, peeled and cored), 40g white sugar, 100g pure milk, 50g light cream, 12g corn starch, 10g osmanthus nectar
method
1. After shelling the fresh lotus seeds, soak them in water for 1 hour before peeling and coring.
2. Pour the peeled lotus seeds into the steaming drawer, steam in cold water for 30 minutes, and steam until cooked thoroughly.
3. Pour corn starch into a bowl, add milk and stir into starchy water for later.
4. Pour the steamed lotus seeds into a blender, add sugar, milk and light cream and stir into a delicate lotus paste, pour into the pot and then add starch water to mix well, cook over low heat until non-stick.
5. Divide into 90g / piece, put into the mold to press the shape, cover with plastic wrap and refrigerate for 1 hour to release the mold, after demoulding on the plate poured with osmanthus nectar can be.
The handle is upside down, full and solid. Dig out with a spoon, slightly sticky spoon, very fine, not even sandy, is "pure cotton".
The taste is glued, the taste of lotus seeds is lighter, and the milk flavor is more prominent. But between one sip and one roll, the smell of lotus seeds always comes out and seduces you, so that you have to use your tongue to find the taste