Ingredients: (finished product is about 1400g) 450g of dried lotus seeds, 300 ml of sugar, 300 ml of cooked peanut oil, 1 tablespoon of white or orange powder. Tools: filters, mixers.
Exercise:
1. Boil a pot of water, add lotus seeds after boiling, boil for about 5 minutes, turn off the fire, take out the lotus seeds and drain the water, and check whether the lotus plumule has been removed one by one (at this time, the lotus plumule is slightly soft and easy to open). If not, pick up the lotus seeds and remove the lotus plumule.
2. Return the lotus seeds to the pot, add about 8~9 cups of water, and continue to cook until the lotus seeds are cooked and broken when your fingers touch them. Put the lotus seeds into a blender (pulverizer) and mash them into paste. Press-filter the lotus seeds once with a sieve, and discard the coarse residue that cannot be filtered. Pour the filtered lotus seeds into a non-stick pan, then turn to high heat and continue to cook until the soup is dry.
3. Then add sugar, stir-fry over medium heat until it becomes thick, then add oil bit by bit (ensure complete absorption before each addition), and finally sieve in the ground powder, stir well and let it cool.
note:
1. Don't soak the dried lotus seeds in cold water. Cook directly after boiling. Lotus seeds will not rot in cold water.
2. It's best to choose oil that doesn't grab the taste, and don't overshadow the clear fragrance of lotus seed paste itself. Butter has a strong taste and is not suitable for lotus paste stuffing. When the oil is mixed into the filling, it should be added several times while heating to ensure that the oil is mixed into the filling, otherwise the filling will be difficult to form and affect the taste. If it is used to make Cantonese moon cakes, it is recommended not to reduce the amount of oil. Compared with the moon cakes on the market, the lotus paste stuffing of this formula is already very oily, otherwise too little oil will affect the oil return effect of the cake crust.
3. Cooked peanut oil: put peanut oil into a pot, heat it to the boiling point without smoking, turn to low heat, heat it for 5 minutes, and then turn off the fire to cool.