Cranberry green bean cake
Step 1. Preparing ingredients:
Cranberry Dry 50g
Butter 60g
Peeling Green Beans 250g
Honey 50 g
White sugar 50 g
Light cream or pure milk 50 g
Step 2. Soak the green bean in water for more than six hours (the amount of water is twice that of green bean)
Step 3. Dried cranberry chopped spare
Step 4. Boil the soaked green beans in a pressure cooker for 20-30 minutes (added to the water slightly higher than the green bean)
Step 5. Pour the cooked green beans into the blender and add the light cream or milk. And Mix the green bean to a smooth state
Step 6. Put the butter in the pot and heat it on a small fire. And the put the butter in the pot and heat it on a small fire. And pour the green bean paste and stir fry with a small fire.
Step 7. Wait until the green bean puree has completely absorbed the butter and is slightly dry. Put in sugar and honey and continue to stir fry. About 20 minutes or so, the green bean mud is completely evaporated and is in a dough state.
Step 8. After placing the green bean puree at room temperature, mix well with the cranberry. Divide the green bean mud into uniform dough according to the size of your mold (63 grams of mold I used, each dosage is 50 grams, divided into 14 parts)
Step 9. To place the stick, you need to brush a little cooking oil in the mold. Then put the mung bean paste into the mold, take it out after compaction, and the cranberry bean paste is ready.
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