Eagle bean muffin
By VicentaLakin
Made tofu, leftover tofu, make a little cake。
Recipe Recommendations
- chickpea bean dregs 30g
- sticky rice flour 60g
- glutinous rice flour 30g
- powdered sugar 30g
- water 50g
- raisins appropriate amount
- dried cranberries appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Eagle bean muffin
1
Powder materials other than water are mixed and evenly mixed in the main material。
2
While adding water, mix it with chopsticks, be careful to add a little bit to prevent the water from overloading. The amount of water added depends mainly on the humidity of your soybean slag, which, if it is wet, is less water added。
3
Noodles sifted。
4
After sifting pastries。
5
Take a square moon cake mold, add half of the pastry, a little flattening。
6
Join the raisins to shred。
7
Or join the shredded cranberry dry。
8
Put the other half of pastry on, just a little pressure on the plastic。
9
Using a flat plate at the bottom, the mold was pressed to the bottom of the plate and then turned over。
10
When pressure is pressed on the plate and transferred to the steam cake, it can also be pressed a few times, but without distilling it, to the steam cake before removing the mold。
11
The fire steamed for 20 minutes。
12
Eat it while it's hot because it's cold, it's hard, it's not so soft. Two of them were too low when I pressed them and changed the pattern. So there are two leaks out。