Mung Bean Filling, Snowy Moon Cake Filling Three

Name: Mung Bean Filling, Snowy Moon Cake Filling Three
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Peeled mung beans; 125g butter; 150g maltose; 250g White sugar; Some Shimizu; 100g cranberry

by Maggie

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This formula is a recipe for mung bean cake. Cranberries are added on the basis, so the taste is very delicate, the taste is sweet and slightly sour, smooth and not greasy!

This amount can make 55-60 50g snowy mooncakes

Ingredients

500g Peeled Mung Beans
125g Butter
150g Maltose
250g White Sugar
Some Shimizu
100g Cranberry

Mung Bean Filling, Snowy Moon Cake Filling Three

1. Soak the peeled mung beans for 2 hours after washing (or not soaking)

Mung Bean Filling, Snowy Moon Cake Filling Three recipe

2. Add mung beans and an appropriate amount of water to the pressure cooker, and run a program of boiling beans

3. Cook until the mung beans are cooked through

4. Put it into the food processor/breaker and beat until smooth and smooth

5. Non-stick pan, medium heat/medium temperature, put butter in it

6. After the butter has melted, add bean paste and stir-fry evenly

7. Add sugar and maltose, and stir-fry until the filling is formed into a dough but not cracked

8. Turn off the heat and pour in the chopped cranberries

9. Just stir evenly

Tips:
1. If the knife head cannot turn after being put into the food processor, it should be suitable for adding some clean water
2. It is not suitable for frying, it just can form a dough, because as the filling of snowy moon cake, it must be put in the refrigerator after it is finished. If it is fried, it will taste like flour, hard and firm.