Mung bean paste tea towel(lv dou rong mo cha cha jin jiao )

Mung bean paste tea towel

Introduction:

"It's one of the Japanese fruits. It's very easy to do. Looking at the remaining bit of mung bean paste, I was a little at a loss. Suddenly, I had an idea. Japanese fruit is good. Take advantage of the success of pumpkin and fruit to bring the interest of soaring, this bit of mung bean into and fruit, tea towel wring, simple method, no trouble. Matcha skin, with mung bean filling, can also be regarded as compensation for the failure to make mung bean paste green. Not willing to add more Matcha powder, afraid the color is too deep. However, the color is somewhat unexpected. It's a little gray. It's not as green as you think. It's even more different from the green of Matcha fruit on the market. "

Production steps:

Step 1: material 1

Step 2: pour glutinous rice flour, corn starch, sugar and water into a bowl

Step 3: mix well

Step 4: put it into the pot and steam it over high heat

Step 5: take it out and cool it slightly

Step 6: prepare material 2

Step 7: pour the white bean paste into the steamed flour

Step 8: knead into smooth dough

Step 9: add Matcha powder

Step 10: knead well

Step 11: divide the stuffing into 20 grams each

Step 12: take a piece of skin, press it flat on the plastic film, and put in the stuffing

Step 13: wrap up with plastic wrap

Step 14: tighten the film

Step 15: untie the plastic wrap

Step 16: decorate the surface with a sweet potato

Step 17: complete

Materials required:

Glutinous rice flour: 12g

Corn starch: 12g

White granulated sugar: 5g

Water: 40g

Oil free white bean paste: 30g

Matcha powder: 1 / 4 teaspoon

Mung bean paste: 100g

Note: size can be adjusted as you like. Matcha powder can be changed into powder of other colors to make different colors.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Lv Dou Rong Mo Cha Cha Jin Jiao