How to make mung bean cake? How to make mung bean cake?

1.Plain mung bean cake.

1.Ingredient ratio: 13 kg of mung bean flour, 13 kg of white sugar powder, 2 kg of fried glutinous rice flour, 1 kg of flour, 6 kg of vegetable oil, 2 kg of lard, and an appropriate amount of edible yellow pigment.

2.Production method (1) top powder: 3 kg of mung bean flour, 1 kg of flour, kg of white sugar powder, 2 kg of lard, appropriate amount of edible yellow pigment, appropriate amount of cold boiled water, appropriate amount of wet powder.

2) Base powder: 10 kg of mung bean flour, 2 kg of fried glutinous rice flour, kg of white sugar powder, 6 kg of vegetable oil, appropriate amount of cold boiled water, appropriate amount of wet powder. (3) Sprinkle the sieved flour on the impression, then pour the top flour and the base flour into the impression respectively according to the basic proportion, flatten it vigorously, scrape it flat, and pour it into the steamer basket to steam.

Second, Beijing-style mung bean cake.

1.Ingredient ratio: 13kg of mung bean flour, white sugar or powdered sugar, osmanthus, appropriate amount of water.

2.Method 1. Mix flour:

Put the powdered sugar into the dough mixer, add the osmanthus diluted with a little water, stir: add the mung bean flour, stir well, pour it out through an 80 mesh sieve to form a cake powder (subject to kneading into a ball). 2.

Forming: Spread paper on the steamer, spread cake powder on the steamer, and gently flatten the surface with a flat plate, about 1cm thick; Sift a layer of cake flour, then cover the cake flour with a piece of oily paper slightly larger than the steamer, and calender it with a cake mirror (i.e., copper mirror, copper press); Remove the glossy paper, gently sweep off the floating powder on the edge of the drawer border, and cut it into 4cm 4cm squares with a knife. 3.

Steaming: Pad the four corners of the steamer filled with cake flour, fold them in turn, and put them into the special steamer seal; Bring the water to a boil (not to avoid the cake turning red), steam for 15 minutes, then remove. In the middle of the top surface of each small piece of product, a little red is made with a properly diluted and melted food red pigment solution; Then, buckle each drawer horizontally onto the operating table and let it cool.

Third, Soviet-style mung bean cake.

1.Ingredient ratio (1) bean paste mung bean cake: mung bean flour, 8kg of sugar, sesame oil, 1kg of flour, 3kg of bean paste. (2) Clear water mung bean cake: mung bean flour, white sugar, sesame oil, flour 1kg.

2.Method 1: Put mung bean flour and flour on the bed board, put sugar in the middle, add half of sesame oil, mix well, then pour in soybean flour and flour, knead well, and make cake powder.

2.Blanking: Prepare flower-shaped or square-shaped wooden models for blanking.

Mung bean cake is simple to make, just pass the cake powder through an 80 mesh sieve, fill it into the mold (the inner wall of the wooden mold should be coated with sesame oil), flatten and compact, turn it over and knock it out, and put it on the iron plate to make the cake blank. That is, to make mung bean cake with sandwich bean paste, that is, when the cake flour is less than halfway, the filling-bean paste is put into the mold, and then covered with cake flour, compacted, and scraped flat. 3.

Steamed cakes: Place the cake blanks on a multi-layered wooden rack together with the iron plate, and then put the cake blanks together with the wooden rack in a cage and steam for 10 15 minutes, until the edges of the cakes are loose and not sticky to your hands. If the steaming time is too long, it will loosen or shrink the blank.

4.Finished product: After steaming and cooling, brush a layer of sesame oil on the cake surface.

Teach you how to make mung bean cake simple and delicious.

The young lady teaches you to make mung bean cake, using only 3 kinds of raw materials, which is delicious and not greasy and burdensome.

The production of mung bean cake with various flavors.

1. Ordinary mung bean cake.

1.Ingredient ratio 13 decimination of mung bean flour, 13 kilograms of white sugar powder, 2 kilograms of fried glutinous rice flour, 1 kilogram of flour, 6 kilograms of vegetable oil, 2 kilograms of lard, and an appropriate amount of edible yellow pigment.

2.Production method (1) Top powder: 3 kg of mung bean flour, 1 kg of flour, 1 kg of white sugar powder, 2 kg of lard, an appropriate amount of edible yellow pigment plus an appropriate amount of cold boiled water and wet powder.

2) Base powder: 10 kg of mung bean flour, 2 kg of fried glutinous rice flour, kg of white sugar powder, 6 kg of vegetable oil, add an appropriate amount of cold boiled water and form a wet powder. (3) Sprinkle the sieved flour in the impression, then pour the top powder and the base powder into the impression according to the basic proportion, press and scrape it hard, pour it into the steaming drawer, and steam it.

2. Beijing-style mung bean cake.

1.Ingredient ratio 13 kg of mung bean powder, 1 kilogram of white sugar or powdered white sugar, kilogram of sugar osmanthus, appropriate amount of water.

2.Preparation method 1 Mix flour: Put the powdered sugar into the dough mixer, add the sugar osmanthus diluted with a little water, and stir

Then put in the mung bean flour, stir evenly, pour out the 80 mesh sieve, that is, the cake powder (subject to the ability to knead into a ball). 2. Forming: lay the paper on the steaming drawer, spread the cake powder in the steaming drawer, and gently push the surface with a flat plate, about 1 cm thick; Sift a layer of cake powder, then cover the cake powder with a piece of light paper slightly larger than the steaming drawer, and calender it with a cake mirror (i.e., copper mirror, copper spoon); Remove the light paper, gently sweep off the floating powder on the edge of the drawer frame, and cut it into 4 cm 4 cm squares with a knife.

3. Steaming: Put up the four corners of the steaming drawer filled with cake powder, stack them in turn, and put them into a special steamer and seal them tightly; Boil the water (not too much, so as not to turn the cake red), steam for 15 minutes, take it out, and in the middle of the top surface of each small product, use the appropriately diluted and dissolved edible red pigment solution to beat a little red; Then each drawer is flattened on the worktop and cooled.

3. Suzhou-style mung bean cake.

1.Ingredient ratio (1) Bean paste mung bean cake: kg of mung bean flour, 8 kg of white sugar, kg of sesame oil, 1 kg of flour, 3 kg of bean paste. (2) Clear water mung bean cake: kilogram of mung bean flour, kilogram of white sugar, kilogram of sesame oil, 1 kilogram of flour.

2.Method 1 Mix flour: Put mung bean flour and flour on the countertop, put the sugar in the middle and add half of the sesame oil and stir well, then dig in the soybean flour and flour, knead evenly, that is, cake powder.

2. Billet making: Prepare flower-shaped or square wooden models for billet making. Qingshui mung bean cake is simple to make, just fill the cake powder into the mold after passing the 80 mesh sieve (the inner wall of the wooden mold should be coated with a layer of sesame oil), press the flat, turn over and knock out, and put it on the iron plate, that is, the cake blank.

The sandwich is bean paste mung bean cake billet, which is to put the filling - bean paste when the cake powder is less than half in the mold, and then cover it with cake powder and compact, scrape it flat. 3. Steamed cake: The cake blank is placed on a multi-layer wooden frame together with the iron plate, and then the cake blank is steamed in water for 10 15 minutes together with the wooden frame, and the edge of the cake is loose and not sticky.

If it is steamed for too long, it will loosen or shrink the flour. 4. Finished product: After steaming and cooling, brush a layer of sesame oil on the cake surface.

Raw materials of mung bean cake: 300g of mung bean noodles, 25g of white sugar, 120g of honey, 25g of sugar osmanthus, 30g of olive oil, 3g of sesame oil. Preparation of mung bean cake:

1. Put the mung bean noodles in a bowl (I bought the mung bean noodles in the supermarket); 2. Steam in a pot for 25 minutes; 3. Crush the cooled mung bean noodles (the cooled mung bean noodles are relatively solid and need to be processed); 4. Sift the cooked mung bean noodles; 5. Put the remaining mung bean flour particles into a fresh-keeping bag and crush them with a rolling pin; 6. Put all the mung bean noodles in one container; 7. Add white sugar, honey and other raw materials and mix well; 8. Put the mixed mung bean noodles into the moon cake mold (no mold can be used in any container); 9. I use a Lekou box to cover the mold and press it hard (when making moon cakes, buckle down and press down from top to bottom, and when making mung bean cakes, mung bean flour is scattered and needs to be compacted in turn); 10. Remove the box of Lock, the mung bean cake has been compacted in the mold; 11. Buckle the mold in the plate; 12. Gently push the handle and buckle the mung bean cake out.

How to cook mung bean cake? Steamed mung beans are steamed and mashed into a puree, poured in butter, white sugar, and milk powder, poured into the noodles, stirred evenly, and pressed by molds.

Teach you how to make delicious mung bean cake.

Ingredients: 250 grams of peeled mung beans, 80 grams of butter or corn oil, 70 grams of caster sugar, 50 grams of maltose, 5 grams of matcha powder (Wakatake), custard filling (optional).

After adding water to the mung beans, they soaked overnight, during which the water was changed many times, and I soaked them for 24 hours this time.

2. Wash the mung beans first. Put gauze in the steamer, pour in the soaked mung beans and spread them out, cover the pot and steam for 50-60 minutes.

3. After cooking, press and mix with a spoon to form a paste, 4. Heat a non-stick pan. Heat medium-low throughout the whole process and pour in the butter. Pour in the mung bean paste and stir-fry constantly to allow the mung bean paste to completely absorb the oil.

5. When the mung bean paste is slightly dry, pour in maltose and caster sugar. Keep stir-frying. until you can huddle in a group. At this time, it is best to sieve the material once, and use a scraper to resist it if it can't go down.

6. Let cool after frying. Then divide the mung bean puree into 2 portions, add 5 grams of matcha powder to one of them and stir well.

7. Divide the two kinds of mung bean puree into equal parts, smear a little oil on the mold, and then put them into the mold to press.

8. Put the mung bean cake into a sealed fresh-keeping bag and put it in the refrigerator to taste better.

9. This time the production is to add an appropriate amount of water to the steamed mung beans and put them in the food processor to beat them into a paste and then fry them, eliminating the step of sifting. But the time of frying is a bit long. Double the amount and fry for about 30 minutes. Stir-fry until this state, pour into a cooking bowl and cover with plastic wrap for later use.

10. Personally, I think it tastes very good to use half of butter and half of corn oil.

11. Add some matcha powder, cocoa powder, and red velvet essence.

Ingredients: peeled mung beans (the amount is determined by the individual), sesame oil (the amount of oil in the usual stir-frying), sugar (the amount is according to personal preference).

Method 1After washing the peeled mung beans, soak them for more than 12 hours and steam them in a steamer for 30-40 minutes. After steaming, try crushing one grain with your fingers. If it is easy to form sand, it means that it is steamed.

2.Pulp the steamed mung beans into a puree, either with a machine or without a sieve. I just ran it over with a spoon. In the end, the finished product still has particles.

3.Put sesame oil in the pot, add the mung bean puree and stir-fry until it is sticky, then add the caster sugar and continue to stir-fry 4Gradually fry the water and dry the mung bean puree, turn off the heat and cool down when it can form a ball, and set aside5It is a matter of personal preference to enjoy it with a grinder or a middle wrap with bean paste.

The young lady teaches you to make mung bean cake, using only 3 kinds of raw materials, which is delicious and not greasy and burdensome.

Mung bean cake ingredient recipe.

Cake ingredients: kilograms of cooked mung bean flour.

8 kg of steamed mill.

kg of vegetable oil (kg of meat mung bean cake with cooked lard).

kilograms of white sugar.

Filling: Rose filling: steamed kilograms of standard powder.

5 kg of diced oil on the candied board.

kilograms of white sugar.

400 grams of sugar roses.

Finely curl to taste. Jujube paste filling: kilograms of cooked standard powder.

Kilograms of decbed oil on the candied board.

kilograms of white sugar.

400 grams of sugar osmanthus.

Kilograms of black jujube meat.

Bean paste filling: 14 kg of jelly bean paste (plain mung bean cake filling).

Brush oil: 2 kg of sesame oil.

How to make it: 1.Mung bean flour production: first remove the mung beans, wash them, put them in the pot and warm them, blanch them into semi-ripe, wait for the mung bean skin to wrinkle (indicating that the mung bean flesh and the skin begin to separate), pick up and drain it, put it in the sun until it is dry, and separate the shell and meat in the stone mill (fill the center of the stone mill with a metal sheet about 2 cm thick and thin and the size of a copper coin), remove the mung bean shell, and then dry the mung bean meat, crush it Seiko, and put it into a special container for later use.

2.Dough preparation: Mix mung bean flour, steamed wheat flour, white sugar, and oil, mix and stir thoroughly, and sift through a coarse sieve to form a cake stock. The preparation of cake should correctly grasp its degree of crispiness, too loose or cohesive, will affect the quality and operation of the product.

3.Filling preparation: prepared into balls according to the variety, and divided into small pieces according to the specifications, rose product filling:

It is made by mixing steamed wheat flour, white sugar and sugar roses; Jujube paste product filling: It is made by mixing steamed wheat flour, white sugar, and black jujube meat; Vegetarian bean paste product filling: add sugar to water to dissolve, pour in bean paste paste to boil thick, add vegetable oil and roast.

4.Forming: Sift the cake into the template engraved with the pattern with a coarse sieve, and then put a small piece of filling into each template pool, flatten it, then spread the cake material, press flat, and then spread the cake material slightly pressed, scrape off the excess floating cake material with a long knife, and then knock it on the metal plate densely covered with small holes, and demould it to be steamed.

5.Steaming: Insert the metal plates with the cake blanks into the steaming rack

Handmade mung bean cake.

Ingredients: 1. 500 grams of mung beans.

PS1: Because I didn't buy mung bean flour, I used whole mung beans, so the color of the finished product is mixed with the color of bean skin and bean meat, if you want that kind of yellow-green, yellow-green effect of cakes, it is recommended to use mung bean flour directly, or use the kind of mung beans that have been peeled half.

ps2: The mung bean cake made of mung bean flour is not as delicate as the cake made directly from mung bean flour. ）

2. 120 grams of powdered sugar.

PS: I use fine white sugar and grind it myself in the grinder of a blender. ）

3. 100ml coconut milk

Steps: 1. Soak mung beans in water overnight for later use.

2. Boil 100ml of coconut milk, let cool and set aside.

3. After draining, steam the mung beans for 60 minutes.

4. Take a pot, put in the steamed mung beans, stir-fry over low heat until the mung beans are dry, and be careful not to fry the paste.

5. Let the fried mung beans cool thoroughly and grind them into mung bean flour. (At first, I thought about the handiwork, I was shy, and I turned out a small stone mill pushed by hand, laughing, but I found that the stone mill was not fine enough, so I switched to the grinder of a blender).

6. Mix the mung bean flour with 120 grams of powdered sugar.

7. Sift the mung bean flour. (The more times the sifting of the mung bean flour will be, the more delicate the mung bean flour will be, and the coarser flour can be ground and sieved again to get more fine powder.) But I was lazy, and I only sifted it once, and the fine flour I got was made into mung bean cake, and the coarse flour was boiled into mung bean paste syrup gluttonous mouth).

8. Mix the cooled coconut milk and the fine powder obtained through the sieve evenly to form a dough, which should be kneaded and formed by hand and then thrown away without loosening.

9. Take the appropriate mold shape (you can use that kind of wooden moon cake mold, I didn't have it, I used a biscuit mold) spread oil paper on the board or tabletop, press the mung bean flour into the mold, and press it tightly while adding powder, until the cake cake is very strong, otherwise it will be scattered when baking for a while (you can use some flat tools to press, I used a cake spatula laugh) Then, gently demould the mung bean cake and put it in a baking tray covered with oil paper.

10. Bake in the oven at 150 degrees for about 40 minutes, the surface of the cake can be baked when it is dry, and it can be eaten after cooling. (When it is hot, the surface of the mung bean cake will be a little cracked, don't worry, after cooling, the crack will basically shrink, and the whole cake will not fall apart).