The first time I was a little excited, because I didn't have this practice for a long time. I had eaten a mung bean cake of a certain treasure, a small piece of 3 yuan, and the taste was super good, so I always wanted to do it. I recently tried corn oil and Maltose or honey is not right, it turns out to be cream
Soak the mung bean for several hours or overnight and steam the steamed water (the pressure cooker steamed for 15 minutes)
Squeeze or smash with a cooking machine, then pour into a non-stick pan and keep stirring to remove water.
Add the melted butter, mix well, pour in the cream and sugar after the harvest, stir fry and stir fry until the hands are sour, you can hold the pot and stick to the pot, small fire, tired old lady
After cooling, I think it is enough to take 20_30 grams of stamper, too thick and not good.
If you like Matcha, you can add 5 grams of Ruozhu or something. It is better to add more sugar. You can also add milk and yellow filling, bean paste, etc., etc.
In the end, of course, it is a concave shape, and all kinds of equipment are forced to send Weibo to the WeChat display. Hahahaha Don't forget to put the refrigerator! ! ! !
Be sure to fry the water, this is very tired, otherwise it will be too bad to eat, not too much oil.