Basic Lotus Seed Paste Making 莲蓉馅

► Facebook Page: www.facebook.c...
► Blog: kathrinekwa.bl...
► Instagram: / katherinekwa
► Support my recipe book :kathrinekwa.com/
Ingredients 材料:
600g lotus seeds （湘莲子）
450g peanut oil （花生油）
450g sugar （白砂糖）
2 tbsp maltose （大匙麦芽糖 ）
1 tbsp alkaline water （大匙碱水）
Steps
1) Rinse lotus seeds and put into a pot of water. Bring to boil. Add in alkaline water and boil for another 15 minutes. Remove lotus seeds and place into cold water. Rub-off skin and discard stems.
2) Cook lotus seeds with sufficient water. Boil till lotus seeds have softened. Strain and blend into a paste.
3) Heat up a wok. Add in 150g sugar. Stir-fry sugar over medium heat till it turns golden. Add in lotus seed paste and remaining sugar. Stir-fry content till it has become dry. Pour in oil in several times and keep stirring until it turns almost dry. Lastly add in maltose, keep stirring until it does not stick to the wok.
Handmade Piggy Mooncakes 手工制作猪仔月饼：
• Handmade Piggy Mooncak...

[@shirleybennett2492]

绝对的高油高糖不可取。放150克油就足够了，加上还要麦芽糖来凝固它

[@quangtran8715]

沒有鹼水，可以用baking soda.來代替鹼水，其目的是快煑蓮子鬆軟，用量和鹼水份量就可以。市面上有售賣去皮衣和蓮芯的蓮子，不要忘記加麥芽糖，最好用黃冰糖加少許水，代替沙糖，冰糖的甜味不同於白糖。糖只是用增加甜味，蔗糖，片糖，紅糖都是糖，只是味道，甜味不同。

[@hellomate3080]

太多糖和油

[@waihungtong3002]

我看過咁多整蓮方法影片，你系最正宗做法，方法同步驟都冇錯畀多幾個👍👍👍👍👍你，不個如果蓮蓉再煮,企身小小就近好😃沙糖攞色深淺自己 決定 淺色的白蓮蓉深色啲就黃蓮蓉

[@justkookies6887]

How to get that transparency color? As I make mine but didn't have that transparency color.

[@huchyi2007]

"八月十五月正圆，中秋月餅香又甜", 基本上,它也算是亞洲國家- 包括中日韓越新馬菲等的國際節日; 一談到中秋假期賞月團圆之餘,月餅- 肯定是不可或缺的主角; 目前在世界華人圈銷售額仍是以’廣式月餅’一統天下, 所謂的月餅就是切開時一定要撥雲見月(蛋黃),所以有双黃.四黃或六黃的不同... 尤其以傳統的(白)蓮蓉素月.和棗泥核桃 公認為最'古典高貴'.... “春天祭日，秋天祭月”一般老外不懂中國文化, 認為月餅就像一個有餡料的甜甜圈,沒啥學問 ,其實一般的西式糕餅店也不一定會製作, 主要是因為工序複雜費時,餡料紮實,烘焙的失敗率高, 造型包裝講究(有QR code保證)等, 這也就是廣式月餅最終售價偏高反而暢銷的原因, 客倌們也當然不能拿平日吃的蛋塔.蛋黃酥.鳳梨酥來對比…. 舉頭望明月, 低頭吃月餅,在不增加自己身體負擔的情況下, 值此丹桂飄香,置酒賞月,佐以美食佳茗,闔家團聚, 其樂融融的時光 - 不禁迴響起蘇軾水調歌頭名句“但願人長久,千里共嬋娟.”其中溫馨的場景; 更祝福大家都能跨過千里青天,擁有無數美好回味的中秋團圓佳節…久久遠遠!

[@adaho551]

看到chow說, 煮蕉糖唔苦問佢, 一睇便知其人唔在行. 師父做得对, 其实仍可以煮燶些, 成品更加香, 色更加靓

[@phatwong1126]

謝謝分享

[@justkookies6887]

How to make the lotus paste become transparent after finish cooking?

[@listeningwatching1872]

Where's the paste ?

[@李少梅-u4g]

太多油了！

[@chauquach936]

Why did you use maltose for?

[@ylangylang6198]

使用这个方法给莲子脱皮真容易，谢谢分享。

[@justinlee3366]

ylang ylang

[@candacetam1286]

Katherine I followed below recipe and instructions why all the oil get separated from the paste at the end? Was it stir too long and does anyone know how to fix the problem? Thanks

[@vister6757]

Is this the same lotus seed used for making dessert or boiling soup? Or is this gingko? Looked like gingko too hmm..

[@elenakuek5935]

請問可以用豬油代替嗎？

[@cijkgcijkggg7967]

不冷藏可以放多长時間.我想放存6个月落什么可以保存啦?

[@jeferryking1927]

請問用還帶衣的蓮子跟已去衣的有不同嗎?

[@brandaleews]

請问老师，炒的时候已经落了450g糖，应該足夠甜，尾后再加麥牙糖的出發点是？

[@leannshel638]

让馅料更容易固形，不易松散，口感更润

[@mamabmaurer6508]

good day... i can use the golden syrup instead of maltose?

[@fantasyyume7456]

Is it too sweet? I will make this tomorrow, follow your recipe. But can i reduce the sugar? Because i don't like too sweet.

[@chauquach936]

Why not English subtitles? We don’t understand your language

[@carolpeh]

500克白莲子要用多少糖和油谢谢

[@freenatarcadia4855]

炒好了，松松散散的，怎么補救😅老师请指导。谢谢

[@在水中央]

太多油，不健康。

[@nicolechew767]

买了材料看了过后觉得好像太累了，有点想放弃直接买便货。哈哈

[@yokefenlow2118]

你好，要怎样炒馅料才不会出油，虽然油我是分几次放但到最后一定会出油可以教教我吗？

[@chauquach936]

Why not English subtitles?

[@kaisanchow6273]

全非專業煮蓮蓉蓉乾夾散?唔識煮當她是神级?

[@玄魂]

请问煮好的成品有多少克?

[@xinli8786]

怕怕太多油

[@kaisanchow6273]

冷卻後必出油?又焦糖，又麥芽糖?

[@amandakoh6842]

忘了放麦芽糖，可以不放吗？如果要放从抄再放可以吗?

[@huchyi2007]

一定要湖南某地的蓮子才好 ?

[@elenakuek5935]

你好，請問做完後的蓮蓉陷有多少斤？

[@chewleiyeap6327]

Please add in English subtitles Thanks

[@ericawu6577]

There is a subscription box and it’s in English

[@BlackPhoenix461]

Hi Katherine,我按照你的比例做了莲蓉馅，但是做出来的莲蓉馅很软，烤了的月饼都变形了，莲蓉馅都挤了出来，是否花生油放太多呢？

[@Dave-km4ws]

油的確太多了，而且有外衣的蓮子，要去掉外衣，浪費時間，如果買沒有外衣的蓮子，簡單得多，做蓮蓉餡最好的方法，是不要弄那麽多，吃不完放在冰櫃，占地方，也不新鮮。我一次只是弄150克蓮子，洗乾净，放進壓力鍋，加水約400克，壓25分鐘，拿出來用food processor打爛，倒進不粘鍋，加熱，這個時候可以調整糖與油的量，如果想要弄白蓮蓉，就用白糖，如果想要弄黃蓮蓮蓉，就用黃糖（外國的dark brown sugar)，根本無需炒糖；在油方面，我喜歡用牛油(unsalted butter)，炒到蓮蓉比較硬些的時候就可以了。祝成功。

[@BlackPhoenix461]

@@Dave-km4ws 谢谢分享

[@judymeow2241]

請問 可用去衣後的白連子代替連衣的嗎?

[@joannechun3459]

可以用菜油吗

[@flolim3988]

Why no English recipe content

[@chauquach936]

What is maltose? Is it honey?

[@falanke1]

Ms Katherine, why do we add maltose and alkaline water?

[@kaisanchow6273]

妳自己做D月餅睇下?

[@kaisanchow6273]

煮焦糖加蓮浆去煮唔苦問我?

[@ying2212]

想请问老师莲蓉馅可以存放多久？

[@ngvince6034]

老师，请问为什么我跟着你的方法做，成品为何那么粗，然后会出油呢？

[@leileili]

做的真好真没想到用着呢多糖，。。。

[@shereneong]

May I know how long may I keep the lotus paste in the fridge?

[@hendriktjoano6741]

Haii....can i subtitute peanut oil with vegetabel oil

[@bonnieding-karaoke]

Yes, you can

[@hendriktjoano6741]

@@bonnieding-karaoke thankyou

[@hoannsf]

是否一定要落這樣多的油 ，可否減少份量？

[@KathrineKwa]

Ann Ho 油是需要這麼多的，如果要減的話，只能減50g

[@hoannsf]

Kathrine Kwa 謝謝

[@mosqkm9718]

好厉害,很考功夫的内陷

[@nguyenthanhhuong8089]

Perfect

[@thugiangtran4820]

Thank you so mach :)

[@floralsweets2433]

When did you put alkaline water into the paste?

[@eunicejade9592]

Alkaline water is for boiling the lotus seeds to soften it.

[@lisachung6667]

When the lotus seeds n water starts to boil, add the alkaline water n boil for about 15 minutes

[@thgay8233]

请问可以用已经脱好衣的莲子吗？放alkaline water的目的是什么？没有气压锅可以用水用煤气火煮到柔软吗?

[@KathrineKwa]

thgay 82 无衣的莲子没这么香，放碱水是要让莲衣容易去除，普通锅煮莲子需要长一点时间。

[@choommoileong9101]

Most

[@meiwing12]

If I soak the lotus seeds overnight first will i be able to remove the skins without needing to boil them first and adding alkaline water?

[@rebeccafoo]

You have to boil them to tender before blending it even you soaked them overnight. To add in the Alkaline water so that the skin can be removed easily she said.

[@chauquach936]

Yes you can do that, I did that before

[@谷歌皮皮]

好奇怪為什麼剛出鍋時放進這麼大的容器裡，緊接著又換成碟子！為什麼不從一開始就放進碟子裡？

[@shirleylimlaypoh5002]

哇皮皮 我猜大碟子比较容易散热吧

[@sininv1]

Hi Is it ok to reduce the sugar and oil? Thanks

[@marycheong8829]

半公斤的莲子，麥牙糖份量放多少？

[@sandyzhai671]

半斤莲子：糖125克、麦牙糖125克、油100克

[@小甜甜-z8k]

請問老師，糖可以用黃蔗糖嗎？

[@小甜甜-z8k]

餡料可以放多久？

[@KathrineKwa]

Lisa Fong 可以

[@KathrineKwa]

Lisa Fong 炒好的馅最好二，三天用完，因为放入冰箱冷藏后再取出，馅就会出油

[@小甜甜-z8k]

Kathrine Kwa 明白，謝謝老師回答

[@gigilin5197]

請問兩天後才用，可以先冷藏，用不完再放冷凍嗎？

[@KathrineKwa]

GIGI LIN 用盒子装好再抹上一层薄薄的油，放在室内可放三天左右，如果放入工作冰箱冷藏取出后会馅出油

[@gigilin5197]

@@KathrineKwa 那如果放到冷凍，等到要用拿出來回溫再使用，可以嗎

[@gigilin5197]

@@KathrineKwa 真的有出油內

[@foreverwing12345]

請問老師有沒有低糖版？

[@KathrineKwa]

樂羊曼青♡ 可自己减糖

[@qundicen6306]

樂羊曼青♡ 对啊！你问这问题好搞笑！

[@foreverwing12345]

@@qundicen6306 因為我怕減少糖會影響了蓮容的味道。

[@Smarglenargle]

Ah, I was wondering why my seed paste wasn't brown enough. It was too light and didn't look like peanut butter. I didn't have enough oil and sugar caramelized dark enough. I'm going to need to do another pass on lower heat to render out the liquid to make it more elastic and chewy like. I did cheat and use honey since some recipes said it was okay but I don't think honey has the same binding powers as maltose. Since honey isn't stretchy like maltosed sugar. Sadly, my batch will probably be too sweet since I have to redo it with some more procedures.

[@mhcst]

Same problem here. Did you find a solution?

[@CeCiLiA2601]

@@mhcst Hello, under the instruction, it says to brown 150g of sugar then add the paste. By caramelizing portion of the sugar, it adds to the colour. Hope this help.

[@yookkew]

除了花生油，可以使用什么油

[@KathrineKwa]

yookkew 可以用刀标油

[@wjlim7498]

Omg. Thanks for keeping me away from mooncake forever after seeing how the paste is made. So much fats..

[@selestyah0310]

That’s why you one have one once a year

[@ringofsolomon268]

One regular size mooncake has approximately 2000 calories, of course you only eat these once a year. Not healthy but it's our tradition.

[@susanzhao1460]

好多油呀

[@kahchinlai1555]

请问老师，炒莲蓉的过程大约需时多久呢？谢谢😊

[@KathrineKwa]

Kah Chin Lai 一个小时多

[@kahchinlai1555]

Kathrine Kwa 谢谢老师😊

[@juher0221]

一定要花生油嗎？橄欖油可以嗎？

[@shunxin7289]

橄榄油有味吧，不合适