Chinese Food
Red bean cake with xylitol
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I used to make red bean and mung bean cakes with lard. It's delicious but high in calories. Try to make it with xylitol and corn oil this time. It's not only too much to eat, but also for diabetics. It refers to the recipe of (I of shuangyuhu). On this basis, it has been modified. Although the taste is not as crisp as lard, it is also quite good.
Cooking ingredients
Cooking Steps
Step1:All the ingredients of the water oil dough and the pastry dough are respectively mixed into dough. Wrap the fresh-keeping film to wake up the hai
Step2:Mix the bean paste stuffing with 30g xylitol. Divide it into 20g small dosage form
Step3:Pastry dough is divided into about 20 grams of dosage. Pastry is divided into 11 grams of dosage
Step4:Water, oil, skin, pastry, and firm mout
Step5:Take a wrapped dose. Turn it on
Step6:Dow
Step7:Flatten in another directio
Step8:Turn it on. Roll it up again (the phone is taking a picture horizontally. Please look in another direction
Step9:After all, cover with plastic wrap and let stand for 15 minutes. Roll the skin and wrap with bean paste
Step10:All packed with bean paste. Preheat the oven at 200 degrees, flatten it, brush the whole egg liquid, dip sesame seeds in it, and keep the middle layer at 200 degrees for 25 minute
Cooking tips:The last step is to roll the skin slowly. Otherwise, it's easy to make dishes layer by layer.
