Osmanthus Milky Lotus Seed Cake
1.
240g of water-soaked soft core-removing lotus seeds
2.
Cook in a pressure cooker, add 150 grams of milk and 30 grams of sugar after cooling, put it into a food processor to make a fine lotus seed puree
3.
Soak 2 slices of gelatine in advance, add 50g of milk insulated water and stir to melt
4.
Wait for the gelatin solution to cool slightly, then pour it into the lotus seed paste and stir evenly
5.
Pour into the mold, put it in the refrigerator for a few hours until it solidifies
6.
Take out the slices, top with sweet-scented osmanthus, and start eating! (Osmanthus osmanthus without sugar can not be poured, the lotus seed cake has been sugared)