Green bean cake in the private room

1

Boiled green beans, evaporated and cooked, with emphasis on soft water。

2

a small box of light cream (250 ml) to heat in the pot, which can be replaced with 80 g-100 g butter (and corn salad)。

3

Green bean mashed, ice cream powder in the pot, little fire heating, constant mixing to prevent the pan from being made。

4

One pack of coconut powder, once the sugar, cream and green bean mud are fully integrated, certainly does not. Personally, I think coconut tastes like green beans and makes green beans taste like milk

5

Dried, the state is almost flat, and this is when we put malt sugar on it, and then we're going to go back to the full integration of malt sugar with green pea mud

6

Put it in the mold, press it in the shape you like。

7

The boxes are then sealed and the freezer can be kept for three to seven days。

8

With cranberry green beans。

I made the green beans, they were very soft, and I did it again with light cream, so I didn't sift, I didn't break them, and I'm gonna get more and more nuanced in the later part of the job. If you didn't add light cream but butter or other oil advice, it would be better to break or sift. As for the shelf life, if it's in place and the dampness is right, under the conditions of the freezer in the sealed packaging, I'll spare up to a week, and the next day the cranberry will produce some water, so I'll eat the whole of it the next day. In general, the humidity of green bean mud determines its storage time. If you want to extend the warranty period, try putting more oil in it! Refrigeration can extend the shelf life. It can freeze for a month