#家庭烘焙尚巧厨 #
By Still Smart Kitchen Baking
<h2>Royalties</h2>
Anjia butter 50 g
250 grams of mung bean paste
120 grams of red bean paste filling
<h2>Practice steps</h2>
1: Heat and melt the butter first
2: Then pour the mung bean paste into the pot and stir-fry continuously
3: Sauté until the oil is completely absorbed away from the heat
4: Wrap in plastic wrap and set aside after cooking
5: Divide the bean paste into 15 grams and roll them into rounds
6: Divide the cooled mung bean paste into 35 grams and roll them into rounds
7: Put a bean paste filling in the middle of the mung bean paste and wrap it in and roll it into a circle
8. Use mung bean paste mold to press the round embryo out of the shape
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