Net Red Liuxin Mung Bean Sorbet
1.
After washing the peeled mung beans, soak them in water for 6 minutes, changing the water several times in between.
2.
Drain the soaked mung beans, spread them on a baking tray, and steam in a steamer for 30 minutes until the mung beans are cooked through.
3.
Let the steamed mung beans cool, and grind them into mung bean paste with a wall breaker. I didn't add milk or water, so the time for stir-frying can be shortened a lot later.
4.
The Liuxin filling is squeezed into the piping bag and placed in the refrigerator for later use.
5.
Prepare the seasoning.
6.
Pour the butter into a saucepan and heat it over low heat until it melts.
7.
Add mung bean paste and stir until all the oil is absorbed.
8.
Add caster sugar and maltose syrup and continue to stir fry.
9.
Stir fry until the mung bean paste forms a ball and does not touch the spatula.
10.
Let the fried mung bean paste dry first, and remember to cover the surface with plastic wrap to prevent it from drying out.
11.
Divide the mung bean paste into 12 portions, each about 43 grams, and make rounds for later use.
12.
Poke a hole in the mung bean paste with your finger to make the hole a little deeper.
13.
Squeeze 7 grams of liquid filling.
14.
Finally, round the mung bean paste.
15.
Put the mung bean cake into the mold and press it slightly.
16.
. Then use the mold to press out the pattern.
17.
Put the prepared mung bean cake in the refrigerator to taste better.
18.
After the cut, you can see full of Liuxin, super content.
Tips:
1. If there is no steaming oven, steam the mung beans in a steamer.
2. If there is no maltose syrup, you can replace it with water, or maltose.
3. Refrigerate the liquid filling first to make it thicker and easier to wrap.
4. The prepared mung bean cake can be stored for about 5 days in cold storage.
