Grin - The Lotus Cookbook: The best 50 recipes of Lotus cookies and spread; For original delicious desserts

The Lotus Cookbook The best 50 recipes of Lotus cookies and spread; For original delicious desserts By Ron Grin Copyright 2015

Guests arrive, and everything is almost ready ... except for the dessert. What shall you cook? Brownies? Chocolate mousse with ice cream? Cheesecake? Boring. When was the last time you made a truly original dessert, that made the guests admire the creativity and the wonderful taste, and at the end of the evening beg for the recipe? The Lotus cookbook will give you all this, and much more. The book contains dozens of original recipes for various desserts, based on the beloved lotus spread and cookies with the addictive caramel flavor. Lotus Cookbook is a must have for confectioners and bakers of all levels, for every host, and for anyone who enjoys the great taste of Lotus.

The book was written by Ron Grin: entrepreneur, writer, enthusiastic baker and an avid food lover, who labored for months gathering and creating the 50 best and most original recipes that the magical world of lotus can offer. With 50 original, delicious and incredible recipes you cant find anywhere else, and with special bonus chapters including things you didnt know about Lotus and worm recommendations for other cookbooks you will admire, there is no doubt that this is exactly the cookbook you are looking for. "I cant remember the last time I encountered so original cookbook, with recipes so tasty! "Before the Lotus Cookbook I have always sought for recipe that will make guests ask for it ... Now I get so many requests that it's already starting to annoy!" "My son has always been a big fan of Lotus biscuits ... his smile when he saw the special birthday cake I made for him was priceless" "I bake for 30 years, and there's only one thing I want to say about this book. Buy it now!" Perfect for events and parties! "So many recipes ...

This book is an unending source for fabulous desserts! Pretty sure I became the best hostess in our neighborhood ..." I promise you, if you'll get the book, you will never run out of ideas for desserts again, and you will be known for your special recipes. Suddenly everyone will offer to visit for coffee and cake...If you wont get this book; you can continue to bore your family and guests with the same old recipe of chocolate cake... Read on for the special things you did not know about the lotus, followed by the 50 best recipes of lotus desserts you cant find anywhere else.
Table of Content

We all love them like sons, but what do we really know about the cookies and spread that changed our culinary life?

1. The Lotus story begins at 1932, Belgium, where the brothers Boone founding the Lotus Bakeries

1. The brothers sold the special cookies from door to door, moving around town with their red truck (that soon became their trademark color).

1. The mix between coffee and two Lotus cookies was shown by the company at 1050, and since than this combination became standard in hotels, restaurants, and coffee shops throughout Belgium.

1. 1960 was the year when the Lotus trend started spreading across Europe, and the international history begins.

1. Hello Uncle Sam! At 1985, the madness comes to America, and spreads the Lotus love all over the United States.

1. The Lotus spread originally started when 2 inventors showed it in a Belgian TV competition in 2008. Right away, a rights-war started between the Lotus Company and two other companies. Everyone lost at the end, when the court found out that the recipe was existed from 2002, when it was posted on baking website.

1. The company currently includes about 1850 employees, and its products can be found almost anywhere in the world.

The Cards: 150 g (1/2 cup) lotus paste 50 g (table spoon less that cup) powdered sugar 300 grams of milk chocolate, chopped 200g butter 1 teaspoon of instant coffee powder 150 g (3/4 cup) sugar 4 eggs 175 g (11/4 cups) flour Pinch of salt The Magic: 1. Preparing Lotus pellets: Sift icing sugar into a bowl. Add lotus paste and mix well with a spoon until the mixture is like dough: comfortable, soft and not sticky. 2. Create little balls, 2 inches in diameter, and place in a baking paper lined. 3. 3.

Preheat oven to 170 degrees. Place baking paper template. 4. Prepare the brownies: Melt chocolate, butter and powdered instant coffee in a microwave. Mix well. Add sugar and mix well.

Cool for 10 minutes. 5. Add the batter eggs one at a time and beat well until they assimilated. Sift over the flour mixture, add salt and mix well, until the flour batter is assimilated. 6. Pour the beaten brownies format.

Court levels the surface with a spatula. Consult the batter lotus Bunnies random dispersion, so that their faces a little sprouts. 7. Bake for about 30 minutes until a toothpick stuck in the center of the pan comes out with moist crumbs. 8. Remove from oven and cool it completely.

Transfer the pan to the refrigerator for two hours to facilitate cutting. 9. Remove the rim with a long, serrated knife, cut the brownies into x 3 cm squares. 10. Keep in a sealed box at room temperature up to 3 days, or in the refrigerator up to a week.

The Cards: 500 g (3.5 cups) sifted flour Teaspoon of salt 25 g fresh yeast or 10 grams (1 tablespoon) dry yeast 100 g (1/2 cup) sugar 1 egg 100g soft butter, cut into cubes 240 ml (1 cup) warm milk 300 g (3/4 jar) lotus paste 60 ml (1/4 cup) water 50 g (1/4 cup) sugar The Magic: 1. Prepare the dough: Place flour, salt, yeast and sugar in the bowl of a mixer with dough hook, and blend a few seconds. Add egg and butter cubes while kneading. Pour warm milk gradually and knead on low speed, for about 8-7 minutes, until the dough is soft and smooth. 2. Transfer the dough in a lightly greased.

Grease the dough in a little oil until entirely be expected. Cover with plastic wrap and let rise for about an hour and a half or two. The dough will increase in volume by 50 percent. 3. Assemble the cake, let rise again and bake: Line a mold with baking paper and grease the sides. 4.

Place the dough on a lightly floured surface. Roll out the square with a size of 50 cm and thickness of 1/2 cm. Lotus Spread. Spread it thin, even layer with a knife. Roll up the dough. Remove the edges with a sharp knife.

Cut the roll into 12 slices, 2 cm thick. 5. Place the slices with spaces between them formed, with the cut side up. Cover with plastic wrap and let rise for about 40-30 minutes, until the slices will increase their volume by 50 percent and will cling to each other. 6. 7. 7.

Bake for about 30 minutes until the cake is golden beautiful. 8. While the cake is in the oven, Boil water and sugar in a small saucepan, cook for 3-2 minutes, and remove from the stove. Cool. 9.

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