Homemade Lotus Root Pastry Recipe

There came a pile of lotus seeds.Some were cooked, some raw. After being tasted, they were thrown aside. Looking at this pile of dark lotus horns felt rather helpless. With so many lotus horns just sitting there, something had to be done. This lotus seed puff pastry looked very appealing with its golden and crispy appearance, making it tempting to act on the spot. However, the amount of lotus horns was too small, only two pieces, which when crushed looked like a large portion. The result was quite good; it was crisp and sweet with a subtle hint of lotus seeds. The effect is excellent, crispy and fluffy with a sweet aroma, subtly hinting at the lotus seed flavor...

Ingredients:Corn 40 grams of oil, 35 grams of white sugar, 10 grams of whole egg liquid, 97 grams of low-gluten flour, 25 grams of cooked lotus seed meat, 1 gram of baking powder, 0.5 gram of sodium bicarbonate,sesame seeds a little bit

Steps:

1. Remove the shells from the lotus seeds and crush them. Beat the egg liquid, sugar, and oil in a bowl. Mix until well emulsified.flour mix the flour, baking powder, and sodium bicarbonate, sift into the sugar-oil mixture, and stir evenly. Add the lotus seed paste, mix to form an even dough.

2. Take an appropriate amount of the dough and shape it into small round cakes. Place them on a baking tray, brush with egg liquid, sprinkle with sesame seeds, then put in the oven, middle rack, bake at 180 degrees for about 20 minutes. The surface turns golden yellow when done.

3. Very crispy....