Ingredients: 400g mung bean, 200g sugar, milk powder 100g, 2 egg yolks, 60g butter, 0/4 tsp salt/kloc-0, and appropriate amount of water (the final weight of bean paste is about 1030g, please adjust the raw materials as needed). Practice: 1, wash mung beans with water. 2. Put the cooked mung beans into a blender while they are hot, and add water to stir until they are turbid; 3. Put the stirred mung bean paste into a fine sieve for filtration; This is a time-consuming and laborious job. 4. Put the filtered thin bean paste into a stainless steel pot, add 200g of sugar,100g of milk powder and salt, and simmer until saccharified; 5. Add 2 egg yolks and stir well, then add butter and stir well; 6. After all the materials are added, the long boiling process begins. In the process of cooking, you must keep stirring, and you must adjust the fire to a minimum to prevent the pot from burning. Cook until a spoonful of bean paste does not drip on the spoon; 7. Cool the cooked bean paste naturally and put it in the refrigerator for 2 hours. At this time, the bean paste is moderate in hardness and can be shaped at will. The bean paste stuffing is exquisite and tastes excellent! Tip: 1. Don't throw away the coarse bean dregs left after filtration. Add butter, milk powder, sugar and egg yolk, heat and mix, and cool. It can be used as the filling of mung bean cake. 2. Mung beans will be sticky when they are stirred. The more they are stirred, the more sticky they will be. Be sure to add water and stir. The amount of water should be moderate, and if you add too much water, the cooking time in the later stage will be prolonged. 3, bean paste stuffing will splash around because it is very sticky during cooking, so pay attention to protect my hands, my hands will be scalded with a big blister by the spattered sticky bean paste. Then I brought rubber gloves for the kitchen to solve this problem. The production of this kind of green bean paste is a test of people's willpower, and the whole process takes about 3-4 hours. Especially in the later stage, it takes about 1 hour, and it needs constant stirring. If you are impatient, don't do it if you are not careful enough.