Recipe: Meringue mung bean cake

Home Cooking Recipe: Meringue mung bean cake

Notes:

The most unbearable thing is to do things in half and find that the other ones are not the same. It is really the rhythm of anxious people. . Combine the various recipes to organize yourself to see ~

Ingredients:

Steps:

  1. Home Cooking Recipe: Add the water to the pressure cooker, add the water to the pressure cooker for 10 minutes, remove the flowered mung bean into the blender, and try to dry it a little. Stir it into mung bean paste (the amount of mung bean is almost 400g).

    Add the water to the pressure cooker, add the water to the pressure cooker for 10 minutes, remove the flowered mung bean into the blender, and try to dry it a little. Stir it into mung bean paste (the amount of mung bean is almost 400g).

  2. Pour the green bean paste, butter and sugar into a pan and simmer into a relatively dry bean paste.

  3. Mix the oil skin material, mix the dough, and let stand for 10 minutes.

  4. Mix the pastry material, mix the dough, and let stand for 10 minutes.

  5. Divide the oil skin and the pastry material into 10 equal portions, wrap the oil in the oil skin, then use a rolling pin to grow into strips, roll up and let stand for 10 minutes.

  6. Long, roll up, let stand for 10 minutes

  7. Take each agent, press it flat, turn it into a circle

  8. Take a proper amount of bean paste and put it in like a bun.

  9. Put the mouth down and put it into the baking tray with oiled paper, slightly flattened

  10. Preheat the oven, 190° middle layer for 20 minutes, turn the cake over the middle

Tips:

1. Adding butter to the bean paste is not easy to stick to the pan, and it will be more fragrant. 2. When I do it, there is no sugar in the oil skin. I feel almost taste, I can add some


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