a lotus root pound of lotus root
How will lotus root and bread crumbs be born? I was so curious about that, so I made a lotus root pound
6 serving
Within 90 minutes
쿠모우치
Ingredients
  • Soft flour
    240g
  • Butter
    200g
  • Sugar
    120g
  • Honey
    30g
  • egg
    4ea
  • Baking powder
    3g
  • lotus root
    200g
  • Milk
    80g
  • plum extract
  • lotus root
    suitably
  • Honey
    suitably
  • Sugar powder
    100g
  • Water
    20g
Cooking Steps
STEP 1/9
Peel the lotus root well, cut into appropriate sizes, and soak the mesil extract in water for about a day. Next, drain and grind lotus roots in a blender.
STEP 2/9
Slice the lotus root for topping very thinly and boil it in water. If you think the lotus root is cooked, pour out the water and add honey and boil it down well. The lotus root is thin, so it cooks quickly, and if it's too rummaging, it'll tear, so cook carefully.
STEP 3/9
In a bowl, mix well with a whisk of soft butter and sugar. If you mix it with a whisk, it becomes milky.
STEP 4/9
If you think the sugar has melted to a certain extent, separate the eggs and cream them together. You can add eggs one at a time like me and mix them. At this time, the separation phenomenon also happens.. To make it safer, mix the yolk and the white and then cream it little by little.
STEP 5/9
If creamy, mix BP and flour well, add sifted powder, and mix roughly as if cutting with a spatula. Mix roughly until the powder is slightly visible.
STEP 6/9
Add the amount of milk and mix slightly. Add the well-ground lotus root and mix well again.
STEP 7/9
If you keep mixing it with a spatula, it will become a rice cake pound in the middle, so mix it properly. If you mix it a little bit, you can see that it's slightly glossy.
STEP 8/9
I didn't put parchment paper on the pound mold, but I put butter on it, and I sprinkled strong flour and panned it into the prepared mold. Do not overdo the panning and bake at 170 degrees for 50 to 55 minutes.
STEP 9/9
I didn't want a big split, so I didn't do it in the middle of the pound. If it's cooked, cool it down well. After cooling it down well, pour the icing on the net to mix the sugar powder with water. Put the lotus root that has been boiled down for topping and stick it on.
I personally ground the lotus root completely. I chewed on the ground one by one, but I thought it would be better to add lumps to make it more chewy next time ~ Whether the lotus root tastes thick or it tastes weird? There's nothing like this ~
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