Lotus Seed Paste Mooncake Filling
1.
Heartless lotus seeds purchased online. Take 250g and pour it into a bowl, add water to soak until it becomes soft (about three or four hours), and then clean it up. Many lotus seeds have lotus skin, and some lotus seeds have lotus cores. Take out the lotus cores and run them again. Wash the water several times. For white sugar, I choose white granulated sugar.
2.
After cleaning it, pour it into the pot. It will be faster with a pressure cooker. I cook it in a wok.
3.
It takes about half an hour to cook, and cook until it breaks when touched, leaving a little broth for easy breaking.
4.
Put the boiled lotus seeds into a food processor and beat them into a delicate paste. If the mixer can’t stir, add some lotus seed soup or cold water to start the mixer. You don’t need to add a lot of water, otherwise the frying time will be slower. Lengthen.
5.
Take 100g of white granulated sugar and 80g of peanut oil. Try to reduce sugar and oil as much as possible. Peanut oil can be replaced with salad oil or corn oil.
6.
Pour the beaten lotus seed paste into a non-stick pan, you must use a non-stick pan! Then turn on a low heat and slowly sauté the water.
7.
When the lotus paste becomes viscous, add white sugar. You can also add an appropriate amount of maltose if you like. I didn't add it, so the result is white.
8.
Add the oil in portions, and stir-fry each time until it is completely absorbed, then add the oil again until all is added, and stir-fry until it is fully integrated.
9.
Finally, stir-fry until it is sticky and non-stick. You can hug and turn off the heat.
10.
Take it out of the pot, knead it after cooling, and make a suitable mooncake filling according to the size of the mooncake you want to make. You can put the mooncake filling in the refrigerator if you don't need it for the time being.
