Red kidney bean paste(hong yao dou sha ba weng )

Red kidney bean paste

Introduction:

"When I saw this dessert for the first time, I kept murmuring in my heart. Raw eggs must taste fishy. How can they be delicious? Even at the beginning, they were holding the wasted eggs and wasting time to finish the preparation for dumping. Did not expect to finish a taste, taste surprisingly good, simply can not eat a little egg smell. There is no Cinnamon Twig, only cinnamon powder, the taste is stronger than the red kidney bean cooked by Cinnamon Twig, so we must put less. Shabaon is another famous Italian dessert besides tiramisu

Production steps:

Step 1: prepare the ingredients, wash the red kidney beans (I use canned red kidney beans instead), wash and peel the oranges.

Step 2: cook red kidney beans first: put cloves, sugar 50g, orange peel and water into the pot.

Step 3: add cinnamon (I use cinnamon instead, 1 g cinnamon), bring to a boil over high heat, then bring to a boil over low heat until the red kidney beans are soft. Turn off the fire and let it cool.

Step 4: make another shabaon: put the egg yolk in the bowl.

Step 5: beat the yolk with the beater until it turns light yellow.

Step 6: add sugar to the yolk.

Step 7: beat the egg yolk with the beater until the egg yolk and sugar are fused. The bubbles are fine, delicate and thick.

Step 8: put the cooled kidney beans into the cup.

Step 9: pour the prepared shabaon in again.

Materials required:

Red kidney beans: 500g

Egg yolks: 4

Cloves: 3

Orange peel: 1 / 2

Cinnamomum cassia: 1 branch

Sugar: 50g

Water: 200ml

Note: red kidney beans can be replaced by canned red kidney beans.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Hong Yao Dou Sha Ba Weng