Homemade Lotus Paste

Homemade Lotus Paste

1. After the lotus seeds are soaked in clean water for one night in advance, break the lotus seeds one by one to remove the lotus core!

2. Put the lotus seeds in a pot and add water to a boil. Turn to low heat and simmer for 10 minutes. Turn off the heat and cover for 30 minutes. Turn on the low heat and cook until the lotus seeds are fully bloomed.

3. Put the lotus seeds and the water used to cook the lotus seeds in the cooking machine to make lotus paste puree. Don’t add too much water to boil the lotus seeds. Add too much water to boil the lotus seeds. It will take a long time to fry the lotus seed paste afterwards. The amount of water in the lotus seeds is good.

4. Add the mashed lotus paste to all the sugar and stir-fry until the sugar melts. After the sugar melts, the lotus seed paste will become very thin, and the pot will be constantly pouring in the lotus paste mud splashing. At this time, turn on a low fire, and the spatula will quickly and constantly stir and draw circles so that the lotus will not be hot. The mud is hot. If you need more lotus seed paste, you can just double the amount of the formula. It is recommended that you mash the lotus seeds into a puree and then fry them in batches. Stir-frying bean paste and lotus seed paste filling is definitely a work to exercise your arm strength. If you stir too much at one time, it will not be stirred, and it is easier to be scalded when the lotus seed paste is stirred. Less frying at a time will reduce the possibility of being scalded. .

5. Stir-fry lotus seed paste on low heat, add peanut oil in 3 times in the middle, each time you have to fry until all the peanut oil is absorbed by the lotus seed paste before adding the next time. Add all the peanut oil and sauté on low heat until the lotus seed paste becomes dry. If the lotus seed paste is not fried dry, it is very sticky and cannot be used for filling. It is prone to cracking after baking. If the fried mooncakes are too dry and become slag-like mooncakes, they will not return to the oil and will easily crack. If you want to make a successful mooncake, don't reduce sugar and oil at will. It seems that the sugar and oil are very high, but the sweetness of the baked mooncakes is just right!