Rose pie, green beans
By VicentaLakin
Green bean cakes can be made of the original taste, roses, etc., and it's better when the fridge is frozen. Green beans, I'm using skinless green beans that I can't buy, but the colours are different
Recipe Recommendations
- peeled mung bean 200 grams
- corn oil 50 grams
- white sugar 20 grams
- Eagle condensed milk 20 grams
- maltose 15 grams
- sugar rose 20 grams
- sweetening
- fried
- several hours
- ordinary
Steps for Rose pie, green beans
1
Leather green beans are washed clean and immersed for more than four hours with appropriate water。
2
It's pouring out water (a little more than beans) into the high-pressure pan with a cap and a valve
3
The original juicer is fine with an empty filter
4
Fill in green beans
5
The mashed greens are so delicate, they don't need to be sifted
6
Into a non-club pot, with corn oil, white sugar, milking little fire
7
Let's get the green bean sand out of the pot
8
Until malt sugar is absorbed and cooled out
9
Some 200 grams of green bean sand left in the pot
10
When the bean is not hot, the original bean is divided into 30 grams and rose bean is divided into 20 grams. Circle
11
Take the original and make it a little bowl
12
Pack a rose soy sauce
13
Take it slow and round
14
Put it in the mold
15
Squeeze the mold and get rid of itRose pie, green beans Make Tips
1: Do not use too much water when steaming the mung beans; otherwise, the resulting mung bean paste will be too watery and difficult to stir-fry.
2: Since condensed milk is added, do not use too much sugar. If the rose filling runs out, you can make the original flavor directly. The size (30-50 grams) is up to you.
3: Once the mung beans are steamed, you can mash them using a blender or similar. You can also crush them with a spoon, though it requires a bit more effort.