Lotus seed package is one of the traditional pastry snack Guangdong to face the semi-fermented cakes and heart (pastry) is folded for skin, lotus seed paste for filling into a round bag, steaming. Their skin color white, structured, soft and slightly cool and tough, sweet and delicious. Fruit powder with a starch flour wrapped fillings Bancheng shrimp, pork, creating angular steaming. Thin white, cool soft, semi-transparent, the visible angle fillings, Ganxiang tasty filling.

This product has a long history. Ming and Qing, Qu Dajun "Guangdong language" chronicles Guangzhou Customs diet book contains: "to dip to a half of rice, japonica rice into white which is the Chung for the powder to the pig oily, clear and thin that outside, Lu tea millet, bamboo fat (shoots), diced pork, Amanita full of thought within which, a powder horn, saying "the 1920s - 1930s, various restaurants, tea houses competing brand-name dishes to attract customers, tea room a female Ejie created by pastry chef of pink fruit champion, known as Ejie fruit powder. 1940s tea room out of business, the successor of Ejie go Datong Restaurant, Ejie fruit powder will become famous dim sum restaurant in Datong. After 50 years, the major tea houses, restaurants also put it as refreshments. Fruit powder has become one of the United States and Guangzhou point.

practice

raw material

Lotus 500 g, 500 g wheat flour, 355 g sugar, 50 grams of vegetable oil, 250 grams of water, 5 g of yeast, 5 g baking powder.

step

1. The flour, dry yeast powder, baking powder, 5 grams of sugar placed in a receptacle mixed, add 250 ml of water was stirred into blocks, hand knead vigorously, put chopping board repeatedly rubbing the dough until smooth, set aside.

2. Wash in cold water for the lotus pot boiled, ladle into sieve Shengyou Qing water on the basin, the wash hand Zhuanie lotus stiff portion to wash out the powder into the bag lotus Drain drain the water lotus bag powder poured out.

3. wok into the oil pan, stir into lotus powder sugar, after evaporation fry cooked.

4. After loading the fried lotus seed receptacle stand cooling.

5. subdividing the dough, then roll into a dough, filling the bag, kneaded well to a conventional method of steamed food.