Put the wrong thing.

1, making lotus seed paste filling first of all, fresh lotus seeds (peeled, core removed) 230 grams, 90 grams of sugar, 80 grams of corn oil

2, fresh lotus seeds peeled off the outer skin, and then a peeled in two halves, you must remove the heart of the lotus seed, because the heart of the lotus seed is bitter.

3, put the clean lotus seeds into the pot, add the right amount of water, large fire boil, medium-low fire slowly simmer to be able to use your hands to crush the lotus seeds to the extent of the fire.

3, slightly cooled, the cooked lotus seeds and soup, if there is no soup can add a small amount of water, together into the blender, blending into lotus seed puree.

4, pour the lotus seed puree into the frying pan, add sugar, slowly simmer over low heat, stirring diligently.

5, with the sugar melting, lotus seed puree will become more thin, it's okay, take out your patience, slowly simmer, diligently turn.

6, in the process of frying lotus seed puree in three times to add corn oil, each time to wait for the lotus seed puree thoroughly to the corn oil absorbed after pouring once. Try to fry the lotus seed paste filling dry some, otherwise the food made in the baking easily dry cracked, deformation.

7, when you see the lotus seed puree in the water completely evaporated, lotus seed puree become shiny into a ball that is lotus seed paste filling. Finished product is three times as much as the dry lotus seeds, if the skin is still separated from the filling can be added in the last step of a little cake powder to absorb moisture, remember to be a little Oh.