Pumpkin honey bean marfen
There was an old pumpkin at home and the honey red bean I made last night, so I had the idea of making a pumpkin honey bean marfen. I wanted to taste what a pumpkin and honey bean pairing tasted like, and the result was great.
Recipe Recommendations
- honey red bean 60 grams
- firewood eggs of 3
- low-gluten flour 160 grams
- cinnamon powder 1/2 tsp of
- baking powder 1 tsp
- salad oil 100 grams
- milk 70 grams
- pumpkin puree 200 grams
- baking soda 2 tsp
- fine sugar 100 grams
- salt 1/4 teaspoon
- sweetening
- baking
- an hour
- ordinary
Steps for Pumpkin honey bean marfen
1
Peel and seeds the pumpkin, cut it into small pieces, and steam it in the microwave.
2
Press the steamed pumpkin into a puree with a spoon.
3
Add 70 grams of milk into the pumpkin puree in portions and mix well. Set aside.
4
Add fine sugar and salt to the whole egg and stir well with an egg beater, then add salad oil and stir well. Add the milk pumpkin puree in portions and mix well into a uniform liquid. Add sifted flour, cinnamon powder, baking powder, and baking soda powder, and use a rubber spatula to cut and mix into a uniform batter. Finally, add the honey red beans and mix well. Use a spoon to scoop the batter into the paper film until about 70% full.
5
After preheating the oven, use high and low heat, heat air, and bake for 25 minutes.
6
I made my own honey red beans with iced red beans.