How to make mung bean mooncakes, and how to make mung bean mooncakes?

If you like to eat moon cakes, today I recommend you to use mung beans to make moon cakes, mung beans are rich in protein, carotene, vitamins, niacin and a variety of mineral elements, mung beans have always been a food recommended by health experts, eating mung bean moon cakes can not only enjoy delicious, but also eat healthy, so today I recommend it to everyone.

First, the practice of mung bean moon cakes.

Material. Ingredients: Crust:

100 grams of all-purpose flour, 5 grams of milk powder, 75 grams of invert sugar syrup, 1 gram of soap water, 25 grams of peanut oil. , Filling: about 750 grams of mung beans, surface brush:

Egg yolk water (1 egg yolk + 1 tablespoon egg white), bake: 175 degrees, medium, about 15 minutes. Bake for 5 minutes, then take out and brush the egg yolk water.

Method. Soap water: Edible alkaline noodles and water are mixed and prepared in a ratio of 1:3 to replace it (for example, 10 grams of alkaline noodles mixed with 30 grams of water can make 40 grams of soapy water).

1. Add water to the invert sugar syrup, stir and mix well.

2. Add peanut oil to the mixed syrup, mix and stir well.

3. Pour in the flour and milk powder.

4. Knead into a dough. Wrap the kneaded dough in plastic wrap and let it stand for 1 hour.

5. After the dough is settled, divide it into small portions as needed. Divide the mung bean paste into small portions.

2. Mung bean mooncakes.

1.Add corn oil to a bowl, 2Add honey, 3

Stir well with a spatula to congenize, 4Add cake flour and refined salt, 5Mix well into a dough and refrigerate for 30 minutes, 6

Remove the pre-made mung bean paste (25 grams) from the refrigerator and thaw it naturally, 7Divide the mooncake crust into 8 portions (25g portions), 8Put disposable gloves on your hands, take a moon cake crust, press flat, 9

Put on the mung bean paste, 10Evenly closed, rounded, 11So all done, 12

Extrude the pattern with a moon cake mold, 13Put into a preheated oven, medium level, 200 degrees, top and bottom heat, bake for 5 minutes, 14Remove and brush with egg yolk water (1 egg yolk + 1 teaspoon of water), 15

Bake in the oven for 10 minutes.

3. The steps of mung bean moon cakes.

Material. Ingredients: Crust:

100 grams of all-purpose flour, 5 grams of milk powder, 75 grams of invert sugar syrup, 1 gram of soap water, 25 grams of peanut oil. , Filling: about 750 grams of mung beans, surface brush:

Egg yolk water (1 egg yolk + 1 tablespoon egg white), bake: 175 degrees, medium, about 15 minutes. Bake for 5 minutes, then take out and brush the egg yolk water.

Method. Soap water: Edible alkaline noodles and water are mixed and prepared in a ratio of 1:3 to replace it (for example, 10 grams of alkaline noodles mixed with 30 grams of water can make 40 grams of soapy water).

1. Add water to the invert sugar syrup, stir and mix well.

2. Add peanut oil to the mixed syrup, mix and stir well.

3. Pour in the flour and milk powder.

4. Knead into a dough. Wrap the kneaded dough in plastic wrap and let it stand for 1 hour.

5. After the dough is settled, divide it into small portions as needed. Divide the mung bean paste into small portions. The ratio of skin to filling is 2:8 (depending on personal preference).

Material. Ingredients: 200g of high-gluten flour;

Excipients: 40g of oil, 45g of honey, 25g of syrup, appropriate amount of egg yolk.

Mung bean paste mooncakes.

Pour the oil, honey and syrup into a basin and stir well.

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Sift the flour and stir well with a spatula.

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Take out the mixed noodles and knead them into a ball, cover them with plastic wrap and let them rest for 20 minutes.

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Divide the awakened noodles into 30 grams of small doughs, and divide the bean paste into 50 grams of equal parts of small burning dough.

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Take a dough and press it with your hand to slightly peel the bridge limb and put it on the bean paste trap.

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Slowly push up with your mother and index fingers.

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Close your mouth and knead it round.

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Brush a thin layer of oil in the mold, and then put the finished moon cake into the mold and press it upside down to press out the cake.

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The pressed mooncakes were placed and 14 were loaded. Spray some water on the moon cake to prevent cracking, put it in a preheated 200 degree oven, bake it for 5 minutes on a lower fire stool, wait for the shape to be set, take out the moon cake, brush the surface with non-layer egg yolk liquid, and then put it in the oven until the pie crust is colored, about 20 minutes, only the skin is cooked.

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The baked moon cakes are still good, but they don't shine very clearly at night.

The baked moon cakes are cooled, put in the crisper box, sealed and returned to oil, and the oil can be returned for about 1-2 days, and the good moon cakes are soft and beautiful.

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1. Prepare the ingredients: 250 grams of peeled mung beans, 100 grams of caster sugar, 90 grams of butter.

2. Soak the peeled mung beans in water for 24 hours in advance. Wash the mung beans, 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. Shake the boiled mung beans into a puree with the fruit juicer ice cream head.

4. Heat the pot. Heat medium-low throughout the whole process and pour in the butter. Pour in the mung bean paste, stir-fry constantly to allow the mung bean paste to completely absorb the oil, and when the bean paste is slightly dry, pour in caster sugar. Keep stir-frying. Zhicong Sun to Neng Zaomin hugged into a group.

5. After frying, let it cool, divide the mung bean puree into about 45g of each part of the rock seepage chain, smear a little oil on the mold, and then put it into the mold to press and form.

Now the moon cakes are simply varied, all kinds of moon cake fillings Li Liang, the most delicious moon cakes should be the traditional five-kernel moon cakes, or black sesame calendar moon cakes, if you have to eat, I think you can make mung beans into mung bean green Zuocheng which is rotten wide.

The delicious recipe for mung bean mung bean mooncakes, you can check one of the most accurate recipes on your phone. And then the most authentic practice, you follow the nuclear Xun mobile phone ** to do, change the reputation of this is the best and the best.

All-purpose flour 100 grams Milk powder 5 grams Peanut oil 25 grams Invert sugar syrup 75 grams Soap water 1 gram Green Kaixiang buried in the red bean 750 grams Surface brush liquid Egg yolk water Mung bean moon cake practice 11. Alkaline water: Edible alkaline noodles and water are mixed and prepared in a ratio of 1:3 to replace (for example, 10 grams of alkaline noodles mixed with 30 grams of water can be made into 40 grams of alkaline water).

22. Add water to the invert sugar syrup and stir.

It reads as follows:

First, wash the mung beans several times, pour them into an electric pressure cooker, add water that is centimeters taller than the mung beans, and cook.

After cooking, pour into a bowl, add 50 grams of sugar, stir into mung bean puree, pour 50 grams of corn oil into the pot, and then add the mung bean puree.

Fry until the water evaporates and the mung beans dry out, put 300 grams of flour, 60 grams of corn oil, 120 grams of water in a bowl, knead them into a dough to make a water and oil skin, cover and let them cook for 20 minutes.

Put 250 grams of flour and 120 grams of corn oil in a bowl, knead them into a dough to make a puff pastry, roll out the water and oil skin into a skin, and wrap the puff pastry in the water and oil skin.

Then roll it into a skin, wrap it in a mung bean bun, press it into the shape of a round cake, brush it with a layer of oil in a frying pan, and start to bake the mung bean cake until golden brown on both sides, and the mung bean cake is ready.

Mung bean cake is delicious and easy to make as follows:Ingredients: 360 grams of peeled mung beans, 80 grams of caster sugar, 70 grams of Shuiyi, 90 grams of butter.

Excipients: 120 grams of high-gluten flour, 80 grams of low-gluten flour, 100 grams of water, 55 grams of corn oil, 2 grams of baking powder, 2 grams of dry yeast, 20 grams of caster sugar.

Steps: 1. Soak the peeled mung beans in cold water for more than two hours and put them in the refrigerator for one night.

2. Take out the mung beans and steam them in a steamer for 40 minutes, and they can be easily crushed by hand.

3. Put the mung beans, sugar, water and butter in the filling part into the food processor.

4. Stir into a puree.

5. Stir-fry in a non-stick frying pan over low heat until it is not sticky, let it cool and set aside.

6. Put all the ingredients in the leather part into the kitchen machine.

7. Stir until it forms a ball, the surface is visible to the naked eye, and the cover is loose for 15 minutes.

8. Divide the fried mung bean paste into 24 equal portions, each serving is about 35 grams.

9. Divide the dough into 24 equal portions, each serving is about 15 grams.

10. Take a small dough and flatten it and wrap the mung bean paste in it.

11. Close the mouth and pinch it tightly and knead it round.

12. Put it in a baking tray and flatten it.

13. Put it in the preheated oven at 190 degrees, bake for 20 minutes, take out the baking tray in the middle, turn over the mung bean cake and continue to bake.

How to make mung bean cake:Ingredients: 100 grams of cake flour, 30 grams of lard, 50 grams of water.

Excipients: 100 grams of rock sugar, 200 grams of mung beans, 30 grams of salad oil.

Steps:1Soak the mung beans overnight in advance.

2.Wash well and remove the floating skin.

3.Press in a pressure cooker for 30 minutes. Add the icing sugar while hot.

4.Pour the mung bean puree into the pan and stir-fry until the water is dry. Add the salad oil.

5.Stir-fry until you can hold a ball.

6.Mix the puff pastry and the oil skin separately.

7.Wrap in plastic wrap and let stand for half an hour.

8.Divide the mung bean paste into 45 grams each.

9.The puff pastry and the puff pastry are divided into 10 portions.

10.Oily skin wrapped in puff pastry.

11.Then roll it out.

12.Roll up, cover with plastic wrap and let stand for 15 minutes.

13.When the time is up, continue to roll out, roll up, and let it sit for 15 minutes.

14.Roll out a round, wrap in the mung bean paste, and gently flatten some.

15.Bake in the oven at 190 degrees for about 20 minutes.

16.The finished product is as follows.

Don't cook mung beans anymore, a new way to eat them crispy and fluffy.

Two ways to make mung bean cake.

Method 1: The first step.

After washing the mung beans, soak them in water for two hours or not. It's easier to cook when soaked.

Step 2After soaking, add some water to the mung beans and bring them to a boil in a pressure cooker. I usually cook in a pressure cooker for about 10 minutes.

Step 3: Put it in a blender and stir until it is broken.

Step 4Then pour into a saucepan, add butter and sugar, and simmer over low heat until filled with bean paste. It tastes better if it is peeled with a sieve and then fried. But the nutrients will be lost slightly.

Step 5: Mix the oil skin materials (100g of low-gluten flour, 50g of water, 30g of lard) evenly, and a good dough must be sticky. Then, it can be beaten on the cutting board, as shown in the picture, it can be broken into a long strip.

Step 6: The pastry ingredients (70 grams of cake flour and 35 grams of lard) are also mixed well. More lard is needed in the winter and softer in the summer and less lard. Just crumple it into a ball. Let the crust and pastry rest for 30 minutes.

Step 7: Divide the crust and puff pastry into 10 portions.

Step 8: Puff pastry.

The ninth step is then rolled out.

Step 10: Roll up.

Step 11: Cover with plastic wrap and let stand for 15 minutes. The purpose of standing is to make the back stand better.

Step 12. Then roll it out and roll it up. Let stand for another 15 minutes.

Step 13. Then take a small pill, flatten it, and roll it in a circle.

Step 14 Pack with mung bean paste (250 grams of mung beans, 50 grams of sugar (added according to personal taste), 30 grams of butter, 45 grams of each mung bean paste).

Step 15. Buckle up the sixteenth step.

Put the wrapped mung bean cake into a baking tray with the mouth side up, preheat it in the oven to 190 degrees, bake it in the middle for about 20 minutes, and turn the cake over in the middle.

Raw material 1, main ingredients: 850 grams of refined flour, 1600 grams of mung beans. 2. Auxiliary materials: 425 grams of cooked lard, 1280 grams of sugar.

Method 1: Remove the impurities of the mung beans, soak them in water for 4 hours, pick them up and put them in a pot, add 5000 grams of water, boil them over a strong fire first, then cook them over low heat for about 1 hour, put them in a basket, put them in a large basin, and rub the mung beans by hand. Rub and drain the water, rub off the bean husks and flow out the fine bean paste. After the water and sand stand in the basin, skim off the top water, pour the fine sand into the gauze bag, and then put it into the water to wash out the fine bean paste, after precipitation, skim off the above water, pour the fine bean paste into the cloth bag and tie it tightly, and squeeze out the water.

2. Put the wok on low heat, pour in the fine bean paste, add 1250 grams of sugar, bake and put it into a pot to form a filling. 3. Take 500 grams of sifted flour and put it on the board, open the nest, dissolve 30 grams of sugar into 150 grams of water, pour it into the flour, knead it into a ball, and then put in 250 grams of cooked lard and stir well, rub until the dough is smooth and tendony, and it becomes a water and oil skin. 4. Take 350 grams of sieved flour and put it on the board, open the nest, add 175 grams of cooked lard and rub it well, and knead until the dough is pure and smooth and becomes a crispy heart.

5. Roll the water and oil skin into strips, pick it into 25 pieces of flour, divide the crisp heart into 25 pieces, wrap each piece of water and oil skin into a crisp heart, flatten it, roll it into long strips, and then roll it into a cylindrical shape, knead each tube into two pieces, and wrap 25 grams of mung bean paste into each after flattening, and make a flat round green blank with a diameter of 6 cm. 6. Sweep the oil on the burning plate, turn the green green bean cake facing the burning plate, close the mouth upward, put it into the burning plate, and when it is burned over medium heat until golden brown, take out the burning plate, turn over the mung bean cake one by one, and then enter the furnace, and burn it slightly until the bottom is colored.

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