How to make white lotus paste in mooncakes
As the Mid-Autumn Festival approaches, mooncakes, as a traditional festive food, have once again become the focus of heated discussions online. Hot search data in the past 10 days shows that consumers’ attention to healthy and handmade mooncakes has increased significantly. In particular, the number of searches for the production method of the classic white lotus paste increased by 45% year-on-year. This article will combine traditional craftsmanship with modern household practices to explain in detail the production process of white lotus paste, with a key data comparison table.
1. The core raw materials of white lotus seed paste mooncakes
The quality of white lotus paste depends on the variety and ratio of lotus seeds. The following is a comparison of mainstream formula data:
| raw materials | traditional proportions | Low sugar version ratio | function |
|---|---|---|---|
| Xianglian (dry) | 100% | 100% | basic raw materials |
| white sugar | 60% | 30% | sweetener |
| peanut oil | 40% | 35% | Lubricating and flavoring |
| wheat flour | 15% | 10% | Thickening and setting |
2. Standardized production process
1.Lotus seed pretreatment: Use peeled macaroni and soak it for 4 hours, then add water in a ratio of 1:5 and cook until thoroughly cooked (the pressure cooker can shorten it to 25 minutes).
2.Grind and sieve: Use a wall-breaking machine to beat the lotus seeds into a fine pulp, and filter it through an 80-mesh screen to ensure there is no graininess.
3.The key to frying: Adopt staged temperature control method:
| stage | temperature | duration | Status determination |
|---|---|---|---|
| initial concentration | 120℃ | 15 minutes | thick yogurt-like |
| Add sugar mid-term | 100℃ | 20 minutes | Sugar is completely dissolved |
| Late oil recovery | 80℃ | 10 minutes/time | Oil is completely absorbed |
3. Data Analysis of Frequently Asked Questions
According to statistics from the Baking Forum in October, the main difficulties in home production are:
| Question type | frequency of occurrence | solution |
|---|---|---|
| Oil filling separation | 32% | Add oil in 5 portions, fully absorbed each time |
| Uneven sweetness | 28% | The sugar is turned into sugar water in advance and added |
| Short shelf life | 19% | Add 0.3% citric acid to inhibit bacteria |
4. Comparison of innovative processes
Comparative data between the recently popular freeze-dried lotus seed powder method and the traditional method:
| Process type | Time consuming | cost | Taste score |
|---|---|---|---|
| traditional wet method | 4 hours | 28 yuan/jin | 9.2/10 |
| Lyophilized powder method | 1.5 hours | 35 yuan/jin | 8.7/10 |
The key to making the perfect white lotus paste istemperature controlwithStaged operation. It is recommended that first-timers prepare an infrared thermometer gun and control the error within ±5°C. On the eve of the Mid-Autumn Festival, data from an e-commerce platform showed that sales of home stuffing tools increased by 67% year-on-year, reflecting the popular trend of home-made mooncakes. Whether you choose traditional or modern craftsmanship, the unique and delicate fragrance of white lotus seed paste is the best carrier of the Mid-Autumn Festival flavor.
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