Moon cake ~ lotus paste filling

Overview

The soul of egg yolk and lotus paste mooncakes.

Dried lotus seeds, washed and soaked overnight in advance.
Remove the lotus seed core and bad lotus seeds (the ones that are softer after soaking are bad).
Rinse the processed lotus seeds, put them in a pot and cook until they are easy to crush and become powdery.
Put the boiled lotus seeds into a wall breaker, add peanut oil and sugar.
Beat until smooth (add some water as appropriate during this process, otherwise the beat will be uneven).
Put the pot on low heat and slowly simmer out the excess water (I forgot to take a picture of this, be sure to stir constantly, and it is best to wear a sleeve to be careful of burns). The more you stir-fry, the drier it will be. Basically, the shovel will not stick to it, and it is almost done.
Fry until it holds together, add maltose and continue frying quickly to fully combine the maltose and filling and evaporate the last moisture.
Non-stick pot, non-stick spatula, non-stick gloves, you can turn off the heat at this level. Then stir it every 10 minutes until it is no longer hot, then you can wrap the egg yolks.