Brown sugar mung bean paste popsicle(hong tang lv dou sha bing gun )

Brown sugar mung bean paste popsicle

Introduction:

"It's hot in dog days, so I often use popsicles to relieve the heat, especially mung bean sand popsicles, which is my favorite. But my constitution was a little bit cold, and I didn't dare to eat more ice products, so I added brown sugar to the popsicle, and used the warm tonic function of brown sugar to offset the chill of the popsicle. Ha ha, to eat is to try every means to eat. "

Production steps:

Step 1: wash and soak the mung beans in advance, and boil the mung beans to blossom with a little soup.

Step 2: put brown sugar and milk powder while it's hot. I used 2 spoonfuls of milk powder to make the milk taste stronger. Stir evenly to melt brown sugar and milk powder

Step 3: finally add pure milk, the amount of pure milk can be adjusted according to their own mold.

Step 4: pour all the ingredients into the cooking machine and stir them into a paste. The mixed bean paste paste is easy to mix

Step 5: because mung bean is used more, it is very thick

Step 6: cool in the air, then put it into the mold and freeze it in the refrigerator for more than 4 hours.

Materials required:

Mung bean: 50g

Pure milk: 200g

Milk powder: 30g

Brown sugar: 30g

Note: the frozen popsicle can be easily demoulded after 1 minute at room temperature

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Hong Tang Lv Dou Sha Bing Gun