Pumpkin green bean cocoons
By VicentaLakin
For the Mid-Autumn Festival, the most thought is the moon cake. I'll make two or three simple monthly cakes this time of year for my friends and family. The material is also hand-in-hand, and ordinary foods can become unexpectedly delicious through simple processing and matching. There are many vegan moon cakes on the market, which include, in addition to animal products such as meat and seafood, low fat, low sugar and low-heat health concepts. But it's the best thing you can do. It's the healthiest。
Recipe Recommendations
- pumpkin 150 grams
- potatoes 150 grams
- mung bean paste 150 grams
- glutinous rice flour 120 grams
- coconut 20 grams
- milk powder 30 grams
- corn starch appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Pumpkin green bean cocoons
1
Pumpkin and potatoes are placed separately in the containers。
2
Pumpkin, potatoes in the steam pan, evaporate the fire for 40 minutes to ripe。
3
In the past few years, the country has been able to combine evaporated pumpkins and potatoes with 15 grams of milk powder, which has been crushed into mud。
4
In the boiler, a small fire of rice powder goes up to yellow。
5
The rice powder is poured into the pumpkin mud and made into a pumpkin skin。
6
When the remaining milk powder is washed with 25 grams of boiling water, the coconuts are added to the green soybean sand to be modulated into a plume reserve。
7
Corn starch is used in a microwave for two minutes before being removed from the cold face。
8
Take 25 grams of melon paste and put 25 grams of pie on my pumpkin noodle。
9
And wrap it into the skin and roll it round, and make a little thin。
10
Put the noodles in the moon cake. Just pull them out。