1. Prepared ingredients.
2. Boil the lotus seeds with clean water.
3. Let it cool slightly and puree it with a food processor.
4. Come on, stir-fry with sugar.
5. Add chopped cranberries, minced coconut, and maltose, mix well and refrigerate for later use.
6. Add all the ingredients for the crust.
7. Mix well and wake up for 20 minutes.
8. Put the pot on high heat and steam for about 20 minutes.
9. Then knead the dough evenly (I used the bread machine to beat it for half an hour), put it in a fresh-keeping bag and refrigerate it for 2 hours.
10. For the pie crust, divide the filling into equal parts.
11. Put plastic wrap on the top and bottom of the dough and squash it.
12. Pack the stuffing.
13. Then wrap it up with plastic wrap.
14. Wrap it with cooked glutinous rice flour.
15. Use a mold to press out the shape.
16. It tastes better after being refrigerated in the refrigerator.
Tips:After the dough is refrigerated, it is convenient for operation. The cling film is also used to prevent sticking to your hands, or you can wear disposable gloves.
