Nowadays, Western-style pastries are loved by everyone because of their attractive taste and colorful appearance. In fact, many traditional Chinese pastries are also very distinctive, especially in color, aroma, taste and many other aspects have superiority, and some links are even more than many Western-style dim sum!
Today we will make a special mung bean cake, soft and soft, you can deeply appreciate the charm of the unique flavor at a glance. Especially if it is made into a flowing heart, it will really make people indulge in it after a bite! If it is done and then packaged into a souvenir, it will definitely be very popular. Teach you to make flowing mung bean cake, sweet and non-sticky teeth, give people more face, is a must-eat dessert in summer!
Traditional food also has a new way, sweet and seductive, eat more is not greasy, good looking and more relieved! This flowing mung bean cake, used to pass the time, or to entertain guests, is good! Paired with a drink, it's a great addition to the mid-summer season. Let's feel it too, it will definitely make you eat more and more hungry.
【Flowing Mung Bean Cake】
Ingredients: 250 g peeled mung beans 50 g sugar 30 g of water 50 g corn oil / butter 50 g
Flow filling: 3 salted egg yolks 35 g coconut milk powder 15 g sugar 20 g butter (melted) 20 g
Preparation Method:
1, first make the flowing filling, salted egg yolk steamed and crushed;
2, take 30 grams of salted egg yolks, add 30 grams of coconut milk and crush, pour in the pot, add milk powder, sugar, melted butter;
3, the sugar stir-fry until melted, the materials are all stir-fried evenly can be turned off the heat;
4. Squeeze in the silicone mold, freeze until completely solidified, then take it out and put it in the ice cube, and continue to freeze it;
5. Peeled mung beans are soaked in water for about 4 hours in advance, and then cleaned;
6, put in the steamer, boiling water steaming for about 30 minutes; mung beans can be crushed as soon as they are pinched;
7, put in the blender to crush, or with a mesh sieving can also be, the crushed mung beans poured in a non-stick pan, add sugar, corn oil or butter, water and stir-fry evenly;
8, do not add water to break the mung bean filling, do not need to fry for a long time, the material can be fried evenly;
9, cover the surface with a layer of plastic wrap, slightly cool until not hot;
10, then divide the filling into small agents of about 30 grams each;
11, and then divide the mung bean filling into 2 equal parts, first fill the bottom of the mold with a part of the mung bean filling, put on the flow heart filling, and then wrap it with the remaining mung bean filling, and press out the flower type;
12, our flowing heart mung bean cake is ready. This mung bean cake does not stick to the teeth, sandwiched with milky flowing heart filling, an ordinary mung bean cake instantly becomes high-grade, eat it yourself or give it to people well.
If you have any comments and suggestions, welcome to comment on the spit, if you feel that it is helpful to you, welcome to like and follow! Your support is our greatest encouragement!