Catalog

Recipe: Beibei pumpkin honey red bean mochi soft soft bag

Beibei pumpkin is more suitable for dessert than ordinary pumpkin, because the sweetness is big, the water is not so much, and it is easy to control.

Babe pumpkin peeled to the sac, cut into pieces and steamed and sieved
The sieved pumpkin mud is weighed 150 grams and is allowed to cool.
Then weighed 45 grams of the pumpkin juice from the sieve and let it cool.
Mix materials other than butter and filling to expand, then add butter to the full stage
After being placed at room temperature for half an hour, the dough is placed in a fresh-keeping bag and placed in the refrigerator for 8-12 hours.
During this period, you can prepare the mochi: milk, glutinous rice flour, corn starch, fine sugar and mix it evenly, then add butter to the simmer until it is absorbed.
After the dough is refrigerated and fermented, the dough is divided into 8 equal parts and relaxed for 15 minutes.
Mashed potato is divided into 8 equal portions, each of which is wrapped in honey red beans
Put it aside and put it aside
I used four packs of daily nuts, broken with a kneading stick.
Roll the dough into a round shape, take a portion of the potato and pour it a little, slightly smaller than the dough, and lay the potatoes and nuts on the dough.
Closing
Put a plate of hot water on the bottom of the oven, turn on the fermentation function, and carry out the final fermentation.
End of fermentation, dusting and cutting, the knife is not sharp enough, the ugly cut
Preheat the oven for 185° baking for about 20 minutes, and color the tin foil with satisfaction.
Cool down