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Gâteau de lune au lotus
Recette traditionnelle de gâteau de lune pour la fête de la mi‑automne, avec une pâte à base de farine et une farce de lotus sucrée. Suivez chaque étape, du trempage des graines de lotus à la cuisson finale, pour obtenir des biscuits moelleux et parfumés.
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Cost Breakdown
Critical Success Points
- • Trempage complet des graines de lotus (au moins 2 h)
- • Cuisson des graines jusqu'à très tendres
- • Cuisson de la pâte de lotus avec maltose jusqu'à consistance lisse et brillante
- • Scellage correct du remplissage dans la pâte
- • Cuisson finale à 150°C pour obtenir la texture caractéristique
Safety Warnings
- • Manipuler l'huile chaude avec précaution pour éviter les éclaboussures.
- • Le four atteint 180 °C puis 150 °C – utiliser des gants de cuisine.
- • Le bicarbonate de soude doit être bien dissous dans l'eau avant d'être ajouté à la pâte.
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