If you ask what flavor of mooncake you like to eat, probably many people will say "lotus egg yolk" stuffing. But it seems that when it is not the Mid-Autumn Festival, I can't remember, and this stuffing, I can't think of eating.
Today, we will give you a wake-up call. After you do it, you don't have to wait until the festival, and you can eat it whenever you want.
Moreover, it can also be used as a lotus paste filling and made into lotus egg yolk puff pastry. Of course, this is the next story.
Let's make lotus today!
ingredient:
The lotus seed that goes to the core (we all know that the phrase "the lotus seed is bitter in the heart" The lotus heart is very bitter, buy the core directly, otherwise, you can't get it) 250 grams
White sugar 70
Maltose 85 g
Corn oil 125 g
You look at the ingredients, there are no additives, is it all natural?
steps:
Soak the lotus seeds overnight. Mine is a lotus seed with a skin, and you can also buy a polished lotus seed, which is a white one. But this one with pink skin, the lotus cake made is pink. The taste is also very soft and sticky. So, with or without leather, nothing matters.
The next morning, put the soaked lotus seeds into a pressure cooker, add a little water (as much as cooking rice) and press a hoof button to let it stew more.
This picture is stewed.
Then pour them into the blender, grind them, stir (if there is a lot of water left, you can pour some) Most of the blenders need to add water, so we can just add the water of the stewed lotus seeds. If your blender can grind without adding water, then you can drain the water.
Beat into the shape of a paste
Just make it into this shape. Then pour it into a non-stick pan, medium heat, and sauté the lotus paste dry (you now know why I don't let you pour all the water in it)
Put in the white sugar
Continue to fry until the sugar melts completely. (At this time, you will find that the lotus paste, which was originally a little dry, is wet again!) Don't collapse, continue to fry, fry to the ground)
After the sugar has melted, add the maltose and continue to fry!
Do you think I'm a little irritable? At this time, stick to it, and the lotus paste will be fried soon
Okay, okay, that's it. The specific reference standard is that they can be kneaded into a ball.
(I put maltose to make the lotus paste have a better stickiness, because I am a pink lotus seed, so, add brown maltose, you can also add corn syrup, that is white)
Once cooled, take out a small ball and press them with abrasives into various beautiful patterns.
At this time, it is already edible.
The mill I bought has 6 patterns. Do it one by one, all beautiful.
The taste is slightly sweet, with the fragrance of lotus seeds and soft stickiness.
summary:
Production difficulty: 0 level, but labor intensity level 2 (fried lotus seeds really require patience and arm strength)
Advantages: Not only can you eat fresh lotus cake, but also you can make lotus paste filling.
Storage time: If you do too much, you can freeze them in the refrigerator, and when you use them again, you can thaw them in advance.
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