White lotus paste(bai lian rong xian )

White lotus paste

Introduction:

"When it comes to making moon cakes, besides Wuren and Dousha, lotus seed paste is also a must. Lotus paste is divided into red lotus paste and white lotus paste. Although I made both kinds of fillings, the method is similar, so I only made the white lotus paste. The lotus seed paste made by this method has a delicate taste. Because of the butter added, it has a good milk flavor. It's a wonderful filling for moon cake. I decided not to adulterate it. It is said that almost all the products sold are adulterated, but the adulterated products vary in number. If you want to eat pure lotus seed moon cake, you can make it yourself

Production steps:

Step 1: select the lotus seeds without the core, so that there is no need to remove the core. Soak lotus seeds in water about 3 hours in advance to soak them. It's easy to boil them

Step 2: put water in the pot to boil lotus seeds, or add a little butter to steam, which will be softer and rotten. I cooked lotus seeds below and steamed rice above, so I used the method of cooking. Lotus seeds are soft and rotten after boiling for 30 minutes.

Step 3: take it out and put it into the cooking machine,

Step 4: if the cooking machine doesn't stir, you can add a little lotus seed soup, and use ultra-fine grinding to stir it into paste. If there is no ultra-fine grinding function, you can use the mixing function to stir 2-3 sides, which can make the lotus seed paste more delicate.

Step 5: pour lotus seed paste into the pot and add sugar. It's best to fry in a non stick pan. You can't pick up the pan. It's very economical

Step 6: stir fry until the lotus seed stuffing is thick and into a ball. Add butter twice. Stir fry until the butter is completely absorbed and then add the next time

Step 7: after the butter is completely absorbed, add the cake powder. Cake flour is the flour of cooked glutinous rice. If not, stir fry it with glutinous rice flour instead.

Step 8: stir well.

Materials required:

Lotus seed: 250g

Sugar: 150g

Butter: 80g

Cake powder: 20g

Note: the amount of sugar can be according to their own preferences, if you like sweeter can add a little more. But I think it's sweet enough. If I usually use lotus seed stuffing to make steamed buns, I always add a little sugar. Considering making moon cakes, the amount of sugar is already quite large. But it's a little less sweet than the market.

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: sweet

Chinese PinYin : Bai Lian Rong Xian