Скачать с ютуб 白莲蓉月饼馅 Homemade White lotus seeds paste / How to make lotus seed paste (白莲蓉馅） в хорошем качестве

白莲蓉月饼馅 Homemade White lotus seeds paste / How to make lotus seed paste (白莲蓉馅）

烤了好几年的月饼，都是外买商业内馅。尝试好几次炒莲蓉馅终于成功炒出品相、口味、质感、色泽像外面卖的透亮的白莲蓉馅。 外面商业莲蓉馅的价钱一年比一年高，自己炒只需用一半的价钱或更少（还可以自行调甜度），何乐而不为。 其实炒馅没有想像的复杂困难， 但是。。。 需要有一点耐心，慢工出细活。 所以，先给自己准备一副好心情， 边听歌，边耐心的掰开莲子去莲芯，搅拌，翻炒...... 然后哒哒.... 新鲜, 香味十足, 甜度适中，透亮的莲蓉馅就美美收获咯！ ------------------------- 自制白莲蓉馅 材料: 200克去核磨皮莲子 细沙糖60克 麦芽糖40克 花生油100克 （出锅加10克） 100克煮莲子水 120克 玉米糖浆 技术总结： 1.) 莲子一定要趁热搅拌，否则无法获得柔软顺滑的口感。 (2.) 如果我们在搅碎的过程中不加适量的水，你会发现一小部没打碎的莲子，这样我们莲蓉将达不到光滑柔软的质感。 (3.) 整个烹饪过程应以中火或小火进行，并持续搅拌避免粘锅、焦低、起疙瘩。 (4.) 重要的是要确保在炒的过程中锅的每个个区域都有搅拌。 (5.) 如果我们的莲蓉炒得不够熟，这样将难以进行塑形或面临月饼塌陷，泄脚。 (6.)如果你发现莲蓉馅很粘稠，粘锅，粘铲子难于翻拌时可以加入一小茶匙的花生油，你会发现莲蓉行成团而且不粘锅不沾铲子。 (7.)当莲蓉馅开始慢慢变得有阻力及成团，用硅胶刮刀兜起不会掉下来，就大功告成了。 (8.)最后阶段以文火或用锅子余温翻炒折叠（这样能够避免莲蓉变粗糙）。 保存期：保险膜包着放入密封盒冷藏收纳可耐两个星期。冷冻可收纳一到两个月。 ---------------------------------------------------- Homemade mooncake filling (White lotus seed paste) I have been baked homemade mooncake for several years and it's filled with commercial lotus paste. After trying several times to stir-fry lotus paste filling, finally satisfied with the final result. It’s smooth and silky, and while it’s sweet, it’s not too sweet and a gorgeous transelut light golden color. If you make this lotus seed paste yourself to craft these sweet treats at home, you’ll save some money AND have pure lotus seed paste to boot. Plus, you’ll know exactly what went into it. In fact, fried stuffing is not as complicated and difficult as imagined. but. . . It takes a little patience and work. So, first prepare yourself a good mood, While listening to the song, opened the lotus seeds remove the lotus core, blend and stir-fried. . . Then. . . Da da. . . Fresh, delicious, fragrance, moderate sweetness, the lotus paste filling is ! -------------------- Ingredients for about 650g White lotus seeds paste: 200g Lotus seeds 60g castor Sugar 40g Maltose 100g peanut oil (final add 10g) 100g cooked lotus water 120g Light corn syrup Notes: (1.) Lotus seeds should be blended while they are still hot , otherwise, we will not abtain a velvety texture. (2.) If we do not add water during the processing, we run the risk of not obtaining a smooth cream, in additional to finding small portions of unprocessed seeds. (3.) Whole cooking process should be carried out at medium or low heat and stirring consistently. (4.) It is important to make sure that no area is left unstirred during the process. (5.) Lotus paste will be ready when we observe that it comes together in one piece and is perfectly removed from the sides of the pan. (6.) If we undercook the paste it will not allow us to shape or shape it. (7.)In the final stage, stir-fry and fold with lowest flame or with the remaining heat of the wok (this can prevent the lotus paste become rough). (8.)If you realized that the lotus seed paste is very sticky, stick to the pan, and difficult to mix with a spatula, add a small teaspoon of peanut oil. Conservation: We can keep it refrigerated for 2 weeks or up to 1 - 2 months if we freeze it. *************************** 你或许会喜欢其它美食食谱： Love authentic food? Check out these You may also like my other video: Dim sum/Asian dissert 点心，糕点：    • Kuih, Kueh, Dim Sum, Asia Dessert 糕点点心   Chinese cuisine recipes 中华美食料理：    • Chinese Cuisine Recipes 中华美食   Asian Cuisine 亚洲料理：    • Asian Cuisine 亚洲料理   Yoon’s Bakery 烘烤系列：    • Yoon's bakery 烘烤系列   CNY dishes 年菜： https://youtube.com/playlist?list=PLm...