用料

原材料：

干綠豆

200克

黃油

40克

玉米油

30克

白砂糖

60克

黃桃果干

適量

展藝紅豆沙

適量

綠豆糕（含綠豆去皮方法）的做法

1. 綠豆浸泡24小時，要多次更換泡豆的水。如果天氣熱就放冰箱冷藏。
   綠豆泡軟后，皮就脹開了，如圖這樣反復雙手對搓。

1. 再用漏網撇掉飄起來的豆皮。
   反復操作以上兩步，就可以去掉豆皮。
   剩下少許沒有搓掉皮的 手指捏一下就好了。

1. 得到一小盆干凈的脫皮綠豆，大約250克。淘洗干凈。

1. 蒸鍋燒熱足量的水，上汽后大火蒸1小時。

1. 蒸好的綠豆輕輕可以捏開。

1. 加入很少量的水（或者牛奶），在料理機中將綠豆打磨細膩。
   打磨的細膩就不用過篩了。

1. 不粘鍋中加入黃油和玉米油，小火加熱至黃油融化。

1. 綠豆泥加入鍋中，與油翻拌均勻至完全吸收。加入砂糖，繼續小火炒制。

1. 至綠豆泥微干，可以報團就關火。豆泥不要炒的太干，成品容易開裂。

1. 豆泥分成35克一個的面劑子，揉成球。一共做了12個。
   蒙上保鮮膜防止開裂，做一個，取出來一個。

1. 一半綠豆泥中加入黃桃碎，拌勻。

1. 模具里刷少許油防粘，將豆泥球一一壓成型。
   簡單到小朋友都可以輕松完成。

1. 完成啦！

1. 我還做了幾個紅豆沙餡的，味道超贊。
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1. 來一張黃桃果干的特寫。

小貼士

1. 炒制豆泥不要太干，成品容易開裂。
2. 綠豆一定要打磨細膩，口感才好。
3. 室溫保存不超過一天。放入冰箱冷藏也要盡快吃完，記得一定要密封保存，防止開裂。
4. 黃油與玉米油各放一半，有奶香味，但不膩口。可以自行調整黃油和玉米油的比例，但不建議使用其他油，影響味道。