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Mung bean bean paste filling how to do Mung bean bean paste filling practice
1, raw materials: 400 grams of mung beans, 200 grams of sugar, 100 grams of milk powder, 2 egg yolks, 60 grams of butter, 1/4 tsp. salt, water (the final weight of the finished bean paste is about 1030 grams, please adjust the ingredients according to the needs of the appropriate)

2, mung beans washed and soaked overnight in water, the soaked mung beans into a stainless steel pot with water and cook for 8 minutes on high heat and remove; the cooked mung beans while hot into a blender with water until pureed;

3, the puree will be put into a fine sieve and filtered. The green beans while hot into the blender with water to puree;

3, will be stirred into the green bean puree into a fine sieve filtration;

4, will be filtered into the diluted bean paste into the stainless steel pot to add 200 grams of sugar, 100 grams of powdered milk, salt and simmer over low heat until saccharine;

5, add the 2 yolks stirred well, and then add the butter and stir evenly;

6, add the All the ingredients after the beginning of the long process of simmering, simmering during which must be constantly stirring, the fire must be adjusted to the minimum to prevent paste pot, has been simmering until scooped up a spoonful of bean paste in the spoon does not drip until;

7, will be simmered bean paste filling naturally cooled, placed in the refrigerator for 2 hours, at this time of the bean paste filling is soft and hard, you can feel free to do modeling.