Bean paste cake with pine nuts

Bean paste cake with pine nuts

Introduction:

"Pine seed is rich in vitamin E, which has anti-aging effect. Vitamin E is a strong antioxidant, which can inhibit the lipid peroxidation in cells and cell membrane, protect cells from the damage of free radicals, protect the integrity of cells, and maintain the normal function of many important enzymes in cells. Therefore, vitamin E is known as" anti-aging vitamin ". Many animal experiments have also shown that the accumulation of lipofuscin in cells can be significantly reduced and the life span of experimental animals can be significantly prolonged by appropriately limiting the intake of heat energy and increasing the supply of vitamin E. Miao Xiyong of Ming Dynasty said that pine seed "can prolong the life span by taking Xianfang and baiting more of it."

Production steps:

Step 1: prepare the ingredients.

Step 2: mash the cooked purple potato into mud, add glutinous rice flour and make dough.

Step 3: divide the dough into small pieces and knead round.

Step 4: take a small ball and pinch it with your thumb and index finger to make it into a small socket. Put in the right amount of mung bean paste stuffing (although the color is not very good-looking, but you do it yourself!) And then the tiger mouth is rotated, and the closing mouth is tightened continuously, and finally sealed tightly and pressed into a cake shape.

Step 5: press a few pine nuts on each cookie and finish all the cookies one by one.

Step 6: put a little oil in the pan, heat the oil and put the cake into the pan

Step 7: fry on both sides.

Materials required:

Cooked purple potato: one

Glutinous rice flour: 150g

Mung bean paste filling: 150g

Pine nuts: right amount

Note: if there is no ready-made pine nut at home, you can use sesame instead.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: sweet