Why is it not delicious to make mung bean cake yourself?

Delicious mung bean cake recipe.

Ingredients. Peeled mung beans 200g unflavored salad oil 20g

30g butter 50g caster sugar

20g maltose water (add when steaming mung beans) 20g

1.Soak the mung beans for more than 12 hours, and rub the mung beans to peel them by hand, which is a very hard process, because there will always be some more stubborn ones that need to be peeled by hand in order to peel them. I bought the peeled mung beans directly, ** on them, so it saves a lot of trouble.

2.Prepare the ingredients, here needs to be a special note, do not use salad oil with a strong taste, I used olive oil for the first time, the taste is too strong, the taste of mung beans is all masked by it. Friends who don't have butter can switch to the same amount of salad oil.

3.Add a small amount of water to mung beans (about 20 grams, because the quality of mung beans is different, so the water absorption when soaking is not the same, so how much water to add is only for your reference), and then steam for about half an hour, I use a pressure cooker to low heat, remember that it is steamed not boiled, and it can be crushed with a spoon after steaming.

4.Oil in a pan over low heat. Once the butter is melted, add the crumbled mung bean puree and stir-fry over low heat.

5.After about 5 minutes, add caster sugar and maltose and continue to stir-fry, the sugar and refried beans are completely mixed and set aside.

6.The ratio of bean paste to mung bean puree is 1:2, I make 25 grams of mung bean cake, 8g of bean paste, and 17g of mung bean puree

7.Mung bean puree is also weighed according to the portion. If you don't have a kitchen, you can estimate that it's no problem.

8.Wrap the red bean paste in the mung bean puree and roll it round.

9.Then use the mold to press out the shape you like.

10.It's beautiful, it's made of pure mung beans, and if you don't like red bean paste, it's delicious to use all mung bean puree.

11.The square one is more like a mung bean cake.

12.Mung bean detoxification and beauty, suitable for the elderly and children, easy to make, everyone quickly make pure natural additive-free mung bean cake for the family. Put it in the refrigerator after making it, it tastes even better.

Delicious mung bean cake step 1

A complete list of delicious mung bean cake recipes.

Peel the mung beans, wash them, soak them in water overnight, drain the water, put them in a container, put them in a pot and steam them for 40 minutes.

Step 2: How to make delicious mung bean cake**.

Crush the mung beans while they are hot, either in a food processor or by hand.

Step 3: Add corn oil, white sugar, and maltose to the non-stick pan, heat and melt over low heat, add mung bean flour and stir-fry into non-stick mung bean paste.

Step 4: Divide the mung bean paste into 25 grams each, and knead the red bean paste into a round ball with 12 grams each, cover with plastic wrap to prevent the surface from cracking.

Step 5: Take a portion of mung bean paste balls and flatten them, put red bean paste balls in the middle, turn and push them with the technique of wrapping Lantern Festival, and put them into a 50-gram moon cake mold to press after wrapping.

Step 6: The beautiful mung bean cake is complete, and it can be refrigerated in an airtight box before eating.

Picture of the finished product of delicious mung bean cake.

Cooking skills. Mung beans must be steamed, not boiled.

When pressing, it is recommended not to put cake powder but to dip some oil, so that it is not stained with patterns and beautiful.

People with cold constitution, the elderly, the young, the weak and those who are taking medicine should not eat mung beans, and should be cautious about eating mung bean cakes.

Milky mung bean cake (no beany smell, super fast and not troublesome).

Ingredients: 250 grams of peeled mung beans.

Butter 40 grams.

Corn oil 40 grams.

70 grams of sugar.

50 grams of maltose (if you don't have it, don't put it).

Creamy mung bean cake (no beany smell, super fast hand is not troublesome).

Buy peeled mung beans online, soak them for about 5 hours in advance (in fact, you don't have to be so rigorous, you have to go to the pressure cooker anyway and what can't be pressed), I use hot water to soak, faster, and change the water 2 or 3 times halfway to remove some beany smell!

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If you are sensitive to the smell of beans, you must do this step, blanch the soaked mung beans with water for 2 minutes, and then pour out the water this time.

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Here's the point! Put it in the pressure cooker, pay attention to the shelf on the shelf, and steam it through the water! Don't soak in water like boiling mung bean porridge! You can press it for half an hour (pay attention to put enough water under the bowl, don't dry up before half an hour), so press it out, and there is no water in the bowl.

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After coming out of the pot, use a rolling pin, spoon and other tools to press into a puree, no need to sieve, no need to break the wall! Press it like this, and then fry it in the pan, and the taste will become more and more delicate.

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Melt the butter in a non-stick pan over low heat, put the corn oil together, add the mung bean puree, wait for the mung bean puree and the oil to be fully mixed, pour in the sugar and maltose, stir well enough, and make the sugar fully melt evenly. (At this time, you can taste it, if you like sweetness, you can add some sugar if you don't think it's sweet enough, I think it's appropriate!) In fact, the steamed mung beans have no water at all, so there is no need to fry them at all, this step is to mix the ingredients well, which is the reason for the speed.

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50 grams of moon cake grinder ready, divide the bean paste into 30 grams (35 grams in the picture, I think it is thick, personal preference), knead into a circle, put it into the mold to press into shape, press harder.

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Tips: 1.This recipe will have a milky taste of butter, and if you are not used to eating milky mung bean cake, you will put corn oil all in it, but butter has the effect of assisting coagulation, and my mung bean cake will not crack if you put it in the refrigerator for a few days.

The main reason why homemade mung bean cake is not delicious is that the process process is not standard enough, and there is no special equipment at home, so the taste of the mung bean cake is not good.

Summary. There could be many reasons why homemade mung bean cake is not tasty. First of all, it is because the ingredients and proportions in the process of making mung bean cake may not be appropriate, resulting in a taste or taste that is not delicious enough.

Secondly, it may be that the process or method of making mung bean cake is incorrect, resulting in an unsatisfactory texture of the pastry. In addition, personal taste is also one of the factors that affect the taste of mung bean cake, because everyone's preference for sweets and taste requirements are different. In short, to make a delicious mung bean cake, you need to mix the right ingredients, master the right preparation techniques, and adjust the proportions of ingredients according to your taste.

There could be many reasons why homemade mung bean cake is not tasty. First of all, it is because the ingredients and proportions in the production process of mung bean cake may not be appropriate enough, resulting in a taste or taste that is not delicious enough. Secondly, it may be that the process or method of making mung bean cake is incorrect, resulting in an unsatisfactory texture of the pastry.

In addition, personal taste is also one of the factors that affect the brightness of mung bean cakes, because everyone has different preferences and taste requirements for sweets. In short, to make a delicious mung bean cake, you need to mix the right ingredients, master the right preparation techniques, and adjust the proportions of ingredients according to Ginmori's own taste.

Can you add, I don't quite understand it.

Homemade mung bean cake may not taste good because of improper ingredients and proportions, incorrect process or method, and poor taste of the person who lacks macro and album. To make delicious mung bean cakes, you need the right ingredients, the right cooking techniques, and adjusting the proportions of ingredients according to taste.

Summary. Step 9: Bring the butter to a low heat.

Step 10: Put the mung bean puree into the pot and stir-fry over low heat.

Step 11: Fry until the mung bean puree is non-stick and turn off the heat.

Step 12: Cool and reunite.

Step 13: Put the dough of mashed potatoes into the mold and press it into your favorite shape.

Step 14、My mold is Meilan bamboo chrysanthemum,The shape is not very cute。

Step 15: Take a frontal photo.

Step 16, a close-up of the finished product.

How to make mung bean cake is the best to eat.

Hello, the Dragon Boat Festival is to buy mung bean cake to eat, not fresh and there are additives, do-it-yourself mung bean cake, the appearance is bursting, sweet and glutinous, very delicious. Ingredients: peeled mung beans, butter, sugar.

Steps: Step 1: Prepare peeled mung beans. Step 2: Wash with water and soak overnight.

Step 3: The soaked mung beans are plump.

Step 4: Spread the water on the grate and steam for 50 minutes. Step 5: Add sugar to the steamed mung beans while they are hot. Step 6: Mash with a spoon. Step 7: Prepare the butter. Step 8: Put the butter in the pan.

Step 9: Bring the butter to a low heat. Step 10: Put the mung bean puree into the pot and stir-fry over low heat. Step 11: Fry until the mung bean puree is non-stick and turn off the heat.

Step 12: Cool and reunite. Step 13: Put the dough of mashed potatoes into the mold and press it into your favorite shape. Step 14、My mold is Meilan bamboo chrysanthemum,The shape is not very cute。

Step 15: Take a frontal photo. Step 16, a close-up of the finished product.

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.

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.

In hot weather, a few pieces of cold mung bean cake are a must-have to cool off the heat.

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

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.How to make it:

1) Top flour: 3 kg of mung bean flour, 1 kg of flour, 1 kg of powdered sugar, 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.

Mung beans 250g maltose 45g icing sugar powder 90g corn oil 60g mint appropriate amount Water appropriate amount.

Freshly picked mint leaves. Peel dried mung beans and soak them in water for a morning.

Drain the mung beans slightly, steam them in a pot of boiling water, and put some mint leaves on top of the beans. It looks like it looks like it lasts for about 15 minutes, and it can be simmered for a while. <>

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Mash the mung beans slightly, add some mint leaves to make tea, and puree them in a food processor. Don't get too wet, just beat it, otherwise the time for frying will be doubled.

Mix the mung bean puree with corn oil and stir-fry over water, because it is easy to paste, and you can use a non-stick pan. The water in the pot below is close to boiling. After stir-frying, add icing sugar and maltose to mix well and continue.

It is good to fry until it is dry and loose, and the ball will not stick to your hands when you pinch it by hand, so it is easy to demold.

50g moon cake mold, 35g of mung bean puree per serving, knead into a ball.

It is good to press it tightly with the mold, and the operation on the shovel can achieve good results, and it will be demolded after a few taps, and it will be transferred to the dish with a shovel, which is not easy to deform. It's better to ice it, because the addition of mint is particularly refreshing.

80 grams of mung beans, 20 grams of honey, 30 grams of whipping cream, 10 grams of caster sugar.

Mung bean cake. Please click Enter a description.

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1.Wash the mung beans and soak them in an appropriate amount of water overnight.

2.The next day, you can see that the mung bean has been a little swollen, and part of the skin has been swollen.

3.Grab a handful of mung beans and rub them gently with both hands.

4.Under the action of friction, the mung bean skin will fall off, and the mung bean skin will be washed off by water, and you can see that part of the mung bean has been peeled clean.

5.Continue to knead the mung beans and pass the water, after this operation several times, most of the mung beans have taken off the bean skin, and the remaining little has not fallen off can be removed manually.

6.Place the peeled mung beans on a steamer and steam over high heat for about 15 minutes.

7.Allow to cool after steaming.

8.Place the mesh sieve on a small basin, put in an appropriate amount of steamed mung beans, and crush the sieve with a spoon.

9.The sifted mung bean puree is very delicate.

10.Add honey to the mung bean puree.

11.Add the whipping cream.

12.Add the sugar.

13.Stir well and knead into a ball.

14.Weigh 60 grams of mung bean puree and knead it into a round ball 15Load the mold.

16.Buckle upside down in the plate, press out the shape and lift the mold.

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.

Mung bean cake mung bean cake belongs to the pastry category in Teochew snacks. Sweet and fragrant, it used to be a popular pastry among the people, and like the sesame cake introduced below, it was a common "souvenir" (i.e., a gift when meeting) between relatives and friends in the past.

The preparation method of mung bean cake is enough to soak and wash the mung bean, steam, dry, and then grind it into powder with a small mill for later use; Take the white sugar in the pot and add water, make the sugar powder with low heat, steam the flour in a steamer, and sift it through a dense sieve. Take back 300 grams of sand white sugar powder, 100 grams of flour, 100 grams of soybean flour, and add 100 grams of cooked peanut oil. Rub it vigorously, then use a special wooden seal to print, and then put it in the hot oven to bake it slightly before eating.

When printing mung bean cake, it is necessary to add cooked peanut oil, so that the raw materials will not stick to the wooden seal when printing.

Mung bean cake made at home can be proportioned to the raw materials.

Recipe: 1Beijing-style mung bean cake, 40 kg of mung bean flour, 13 kg of pea flour, 44 kg of yellow sugar, 1 metric osmanthus.

Jin 2Beijing-style osmanthus cake, kilograms of mung bean flour, 10 kilograms of white sugar, kilograms of osmanthus flowers.

3.Suzhou-style bean paste cake, 33 kg of mung bean flour, 32 kg of sugar, 23 kg of sesame oil, 4 kg of flour, 8 kg of bean paste.

4.Suzhou-style clear water cake, kilogram of mung bean flour, kilogram of white sugar, 25 kilograms of sesame oil, 4 kilograms of flour.

How to make:1Dissolve the sugar and mix with mung bean flour (or pea flour), including osmanthus flowers. Su-style mung bean cake needs to add sesame oil (1 2 of the total).

2.The blank is loaded into a wooden mold, slightly compacted, and steamed in a steamer. After steaming and cooling, the remaining sesame oil is sprinkled evenly on the cake surface.