When it comes to moon cakes, there are great differences between the north and the south. Most of the northern areas are filled with five kernels, and the crispy stuffing is chewy. I like the sweet-scented osmanthus sauce best, while the moon cakes in the south are soft in skin, delicate in taste, soft and waxy, soft to eat, but sticky and oily. Representative is the favorite egg yolk lotus seed cake of northerners.
I have loved this kind of moon cake since I ate it many years ago. Sweet, salty and spicy, and the taste is very colorful. But it's expensive to go out and buy, and there is more oil and sugar. It is best to make lotus paste stuffing at home, which can minimize the use of oil and sugar. Delicious and exquisite, the method is actually very simple. I made more than 800 grams of lotus paste with 200 grams of lotus seeds.
Prepare 200 grams of pitted lotus seeds in advance and rinse them with warm water. Although it is intentional, there will still be some people who are not neat. Try to pick out and remove the core below, otherwise the lotus paste filling will be very bitter.
Put the washed lotus seeds into the inner container of the rice cooker, add cold water until the lotus seeds are one finger high, and the rice cooker can press the cooking button. Lotus seeds do not need to be soaked, and soaked lotus seeds are not easy to rot. Lotus seeds are easily crushed, and this state will do.
Put the lotus seeds into a wall-broken health machine, add a proper amount of cold water, and stir with fruit and vegetable keys to make a delicate lotus seed paste. Don't add too much water, just rotate the equipment, otherwise it will take a long time to fry.
Pour the prepared lotus paste into a non-stick pan, without adding any oil, and stir fry continuously with low fire. When stirring, be sure to thoroughly stir the top to avoid sticking to the pot.
Stir-fry for about 5 minutes to reduce the moisture. At this time, add 100 ml of edible oil twice, and evenly for 5 minutes each time. Suck the oil and pour it in next time. Refueling can make the lotus paste filling brighter and more detailed.
After frying for about 15 minutes, the filling becomes very cooked. Add150g zero-calorie sugar (sweet, hot, fragrant and meatless), and white sugar should not be added too early to avoid frying white sugar and damaging the taste and color of the filling.
The whole process needs small and medium-sized hot speculation. Because sugar melts when heated, it will produce water, and the filling will become thinner, but it doesn't matter. If you fry again, collect the water, and finally close it without touching the pot, spoon, hands or caking easily, so that their lotus paste stuffing is ready.
Take it out and let it cool. When it is not hot, you can wrap it in plastic wrap, put it in the refrigerator or freeze it, and take it out and thaw it naturally when you use it.