夏季消暑佳品：绿豆糕销量激增

用料

原材料：

干绿豆

200克

黄油

40克

玉米油

30克

白砂糖

60克

黄桃果干

适量

展艺红豆沙

适量

绿豆糕（含绿豆去皮方法）的做法

1. 绿豆浸泡24小时，要多次更换泡豆的水。如果天气热就放冰箱冷藏。
   绿豆泡软后，皮就胀开了，如图这样反复双手对搓。

1. 再用漏网撇掉飘起来的豆皮。
   反复操作以上两步，就可以去掉豆皮。
   剩下少许没有搓掉皮的 手指捏一下就好了。

1. 得到一小盆干净的脱皮绿豆，大约250克。淘洗干净。

1. 蒸锅烧热足量的水，上汽后大火蒸1小时。

1. 蒸好的绿豆轻轻可以捏开。

1. 加入很少量的水（或者牛奶），在料理机中将绿豆打磨细腻。
   打磨的细腻就不用过筛了。

1. 不粘锅中加入黄油和玉米油，小火加热至黄油融化。

1. 绿豆泥加入锅中，与油翻拌均匀至完全吸收。加入砂糖，继续小火炒制。

1. 至绿豆泥微干，可以报团就关火。豆泥不要炒的太干，成品容易开裂。

1. 豆泥分成35克一个的面剂子，揉成球。一共做了12个。
   蒙上保鲜膜防止开裂，做一个，取出来一个。

1. 一半绿豆泥中加入黄桃碎，拌匀。

1. 模具里刷少许油防粘，将豆泥球一一压成型。
   简单到小朋友都可以轻松完成。

1. 完成啦！

1. 我还做了几个红豆沙馅的，味道超赞。
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1. 来一张黄桃果干的特写。

小贴士

1. 炒制豆泥不要太干，成品容易开裂。
2. 绿豆一定要打磨细腻，口感才好。
3. 室温保存不超过一天。放入冰箱冷藏也要尽快吃完，记得一定要密封保存，防止开裂。
4. 黄油与玉米油各放一半，有奶香味，但不腻口。可以自行调整黄油和玉米油的比例，但不建议使用其他油，影响味道。