Soft-skinned mung beans How to make cake

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  1.Peel the mung beans in advance Soak for 6 hours, then add appropriate amount of water into the electric pressure cooker, select the steam button for 20 minutes, then put the steamed mung beans into the food processor cup, add milk and fine sugar, select the stir button to make bean paste

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  2.Pour the bean paste into the milk pot, add butter, and stir-fry over low heat until it holds together.state, add appropriate amount of cranberries and knead evenly

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  3. Then divide it into 25 grams per dose Knead into a ball

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  4. Pour the flour, caster sugar, oil, yeast, baking powder and warm water Put in the basin

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  5. Knead into a smooth dough and let it rest for 30 minutes

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  6.Then knead a few times to release the exhaust and divide it into 20 grams per dose

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  7.Make them all round and cover them with plastic wrap to prevent the skin from drying out

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  8.Take a pot, flatten it, and add bean paste filling

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  9.Use the tiger's mouth to slowly push up and tighten, and finally tighten it

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  10.Put everything into the baking pan

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  11. Place in the preheated oven and bake at 190 degrees and 180 degrees for 18 minutes, turning once halfway

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  12.After baking, take it out and let it cool.A soft-skinned mung bean cake that is refreshing and relieves the heat is ready

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  13.Finished product picture!