Ingredients: 300g mung bean, 85g butter, 80g sugar100g; Maltose;

Accessories:

Handmade mung bean cake

1. Wash mung beans and soak them in hot water for at least 4 hours.

2. Peel.

3. After mashing the peeled soymilk machine, melt the butter into liquid, pour it into the bean paste with white sugar and maltose, mix well, cover it to prevent moisture from entering, and steam it in the pressure cooker for about half an hour.

4. After steaming, in order to make the color of the bean paste more uniform, stir fry in the pot. After frying, the cooking machine breaks it again and screens it. Although the screening process is very painful, the taste will be more delicate and delicious after screening, so be patient.

5. After screening all the red bean paste, take 20g packets of 5g red bean paste (red bean paste is also fried by yourself, so I don't write down the production steps because it is very casual), and press and shape it. You can eat it while pressing it, and it will be delicious in the refrigerator the next day.

skill

1. There is a small door for peeling mung beans, that is, the beans should be peeled and boiled, and then washed with tap water when the water temperature is slightly hot. With such a small program, peeling will be much faster.

2. If you think the whole butter will be too strong, you can change the corn oil to 80g. I think the whole butter tastes acceptable. I'll try some butter and leftover corn oil next time.