Improved mung bean cake milk flavor mung bean cake(gai liang lv dou gao nai xiang lv dou gao )

Improved mung bean cake milk flavor mung bean cake

Introduction:

"I made the old mung bean cake a few days ago. It's oily. So I want to make a light, bakery milk flavor of mung bean cake. Suddenly, I have a fantastic idea. What's the effect of adding cream and milk powder to the formula

Production steps:

Step 1: mix the salad oil and light cream, heat to boiling and remove from the heat.

Step 2: pour in the sifted mung bean powder and milk powder, pour in the sugar powder, and stir well.

Step 3: divide the bean paste 10 g / piece and mung bean peel 20 g / piece.

Step 4: flatten the mung bean skin by hand and wrap the bean paste stuffing.

Step 5: put the wrapped mung bean cake into the mold and prepare to press out the flower shape.

Step 6: pressed mung bean cake.

Materials required:

Mung bean powder: 250g

Tasteless salad oil: 130g

Powdered sugar: 80g

Cream: 110g

Milk powder: 25g

Red bean paste: 300g

Note: 1. The whole process with disposable gloves, clean and sanitary, non stick hand oh. 2. The pressure should be moderate. 3. Don't make the dough too wet.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Gai Liang Lv Dou Gao Nai Xiang Lv Dou Gao