Lotus root powder and osmanthus sugar are both famous Han snacks in Hangzhou, Zhejiang, so this is an exquisite pastry with Jiangnan flavor

Method 1

Ingredients: fresh lotus root , bagged lotus root starch, flour, yeast, dried osmanthus

Method: Cut the fresh lotus root into pieces and add water to make a puree. Mix it with the lotus root starch, flour, dry yeast, and osmanthus into the dough; after the dough has risen, steam it in a pot for 20 seconds minute.

Method 2

Ingredients: milk, lotus root starch, flour, sugar, osmanthus sugar, baking powder

Method:

1. Milk After mixing evenly with the baking powder, add lotus root starch, flour, osmanthus sugar and white sugar and stir again;

2. Brush a layer of oil into the mold, pour the batter into it, make it about 6-7 minutes full, and then put it in Ferment in a warm place until 8-9 minutes full;

3. Put the fermented batter into the steamer and steam over medium or low heat for about 40 minutes.