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Buttercream
Methods
Measurement
Monday, 30 November 2015
豆蓉馅
Ingredient
Method
300克绿豆瓣,
60克黄糖,
60克幼糖,
8大匙植物油
1 tsp 盐
3香兰叶, 打结
1。绿豆瓣浸水4个小时
2。放入蒸锅蒸与香兰叶一起蒸至30-40分钟,倒去多餘水份,取出。
3。趁热加入糖、盐和植物油拌匀。
4。放入食物搅拌器打成泥。
*makes apprv 840g
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