Bean salmita
By VicentaLakin
The towers are made today with very healthy materials, with more oil in ordinary plumes, and I have replaced ordinary plumes with rice powder with milk, with homemade soybean salves with low sweetness, with nutrient-rich molyme, sweetness of the finished product, bottom and inner plumes, condensation of the top floor, advice for hot meals as snacks or breakfast, and no burden on health。
Recipe Recommendations
- glutinous rice flour 90 grams
- sticky rice flour 20 grams
- milk appropriate amount
- Home-made osmanthus bean paste filling appropriate amount
- Momi appropriate amount
- rose sugar appropriate amount
- salad oil appropriate amount
- sweetening
- baking
- ten minutes
- simple
Steps for Bean salmita
1
Mormi was soaked one day earlier (heated cold bubbles), and Gabi cooked a little bit more water than he cooked. (Looks at the sweetness of the bean sand and the lack of sugar, my homemade soy sand, not so sweet, so a little homemade rose candy was mixed in the rice.)。
2
Powder and powder powder are mixed, with an appropriate amount of milk and a slightly soft mass。
3
A layer of oil in the mold。
4
Getting a proper amount of rice powder is covered with molds and can be pushed by hand。
5
In a 200-degree oven pre-heated for five minutes, a layer of homemade soybean sand is removed。
6
And a layer of rice。
7
And a thin rice puff。
8
It is painted with a salad oil of 200-210 degrees for approximately 12 minutes. The end product is sweet, the bottom and the internal cork, the top layer is corky, the hot taste is good。
9
Done
10
Done