Health benefits
Butter: low protein
Ingredients
Peeled mung beans (200g) | Butter ( 70g span> ) |
Fine sugar ( 60g ) | Maltose ( 40g ) |
Honey ( 20g ) | Cool white ( appropriate amount ) |
Cranberry Dried ( appropriate amount ) | raisins ( a little ) |
How to make cranberry and mung bean mooncakes
1. Add appropriate amount of cold water to soak the peeled mung beans overnight.
2. Steam the soaked mung beans on a cloth and steam over high heat for 30 seconds minute.
3.The steamed mung beans are already soft.
4.Put it into a juicer, add an appropriate amount of cold boiled water, and beat into mung bean puree.Mung beans can be beaten in three times, so that the mung bean puree will be more delicate.
5. Beaten mung bean puree.
6. Dried cranberries and raisins are cut into small pieces.
7.Weigh the fine sugar, maltose, honey and butter.
8.Put butter in a non-stick pan.
9. After the butter melts, add the mung bean paste and stir-fry.
10. Add fine sugar, maltose and honey and stir-fry over medium-low heat.
11.Add cranberries and raisins and stir-fry.(Turn to medium to low heat and stir-fry for about 30 minutes)
12.Specialize until Separate the mung bean puree from the pot and spatula.
13.When the fried mung bean puree is not hot, divide it into equal portions and roll them into balls.
14.Put in the mooncake mold.
15. Carve out the mooncakes.
16.Picture of the finished product.
Tips
If you like to eat mooncakes with fillings, you can also wrap them with bean paste filling.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
