Lotus Paste Filling
1.
Wash the lotus seeds, put them in an appropriate amount of water, and soak overnight in advance.
2.
The soaked lotus seeds swell in size and are easier to ripen. Pour them into a pressure cooker with water. The water is about 1 cm below the lotus seeds and press for 20 minutes.
3.
Pour out the excess water and use a spoon to grind it into a puree. It is easy to grind while it is hot.
4.
Put the crushed lotus seed paste into the wok, and stir fry on low heat to prevent the pan from getting stuck.
5.
Pour the sugar into the pan and continue to stir fry.
6.
Add corn oil several times, and wait until the oil is completely absorbed each time.
7.
When the water in the lotus seed paste is completely evaporated, the lotus seed paste can form a dough.
8.
Very tiring process. . .
Tips:
1. Stir-fry the lotus seed paste as much as possible, otherwise it will expand and crack the crust.
2. If it is muddy in the food processor, it must be beaten with water, otherwise the food processor will not turn, so there is no need to add water in the mixer.
3. It can also be fried with red lotus, depending on personal preference.
4. This lotus seed paste filling is less oil and sugar, if you think the taste is light, you can add it accordingly.
