1, bean paste pot cake
Ingredients: 2 cups of flour; Baking powder 1/2 teaspoons; Soda powder 1/2 teaspoons; Sugar 1/4 cups; 2 tablespoons cream; 1 cup of milk; Red bean paste is suitable.
working methods
Mixing flour, baking powder, baking powder and sugar, sieving, adding cream and milk, and stirring to obtain batter; Dip your hands into the water, squeeze the red bean paste into small balls, and then squash them separately. Heat the pan, put it into the mold and spray a thin layer of oil. Scoop a little batter into the mold, put a bean paste filling in the middle, and scoop a layer of batter.
Fry slowly with low fire, and when the paste in the mold stops flowing, you can turn the cake upside down with the mold and fry it. The bean paste filling must be flattened, so that it can be evenly sandwiched in the cake, and it will not taste half powder and half filling.
2. Bean paste cake
Material: mung bean; Foreign powder, sweet-scented osmanthus sugar; Sugar and water.
working methods
Remove impurities from mung beans, clean them, put them in a pot, add a proper amount of water, cook them thoroughly, wash the foreign powder in the bowl, put the mung bean paste in the pot, add white sugar, sweet-scented osmanthus sugar and water, mix them evenly, boil them on high fire, then add the melted foreign powder solution, continue to cook them on the fire for 3 minutes, pour them into a deep porcelain plate to cool, then put them in a refrigerator, and cut them into rhombic pieces when eating.
thick
Bean paste, or chopped bean paste, is a commonly used dessert material in East Asia. It is made by mixing ground beans with sugar. Red beans or mung beans are usually used as fillings. The method of filling bean paste in northern China is to peel red beans, break them and boil them, add sugar, and then fry them in oil.