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1. Soak mung beans overnight. Shelling.
2. Steam mung beans through water and crush them by hand.
3. Heat the pan with cold oil and slowly fry the mung bean puree over low heat until the mung bean puree is fried into a ball in the pan.
4. Brush the surface of the mung beans with oil, bake in the oven for more than 20 minutes, and heat at 180 degrees.
5. It can be eaten the next day.
Here's how to do it without an oven:
1. Soak the mung beans one day in advance. Remove the outer skin of the mung bean. Steam the peeled mung beans in a pot until you can easily crush them by hand, and puree them with a spoon while they are hot.
2. Put sesame oil in the wok, put the mung bean puree and stir-fry evenly over low heat, add caster sugar and maltose and continue to stir-fry over low heat. Keep stir-frying to prevent the bottom of the pan from burning. Finally, stir-fry the mung bean puree into a non-stick dough and let it cool.
3. Divide the mung bean paste into 9-10 equal portions and roll it round, and the bean paste filling wrapped in it is also kneaded into a circle for later use. Wrap the bean paste filling into the mung bean puree like a dumpling and press out the pattern with a mold. The mung bean cake is sealed and placed in the refrigerator, and the flavor is better after refrigeration.
This pastry has a delicate texture and pure taste, and the fragrance of mung beans is on your lips when you chew it. Inconspicuous pastries, belonging to the "durable" nature, at the beginning of the taste is not amazing, and then taste, can indeed taste the unique bean aroma and sweetness of mung beans, especially suitable for breakfast or supper, easy to digest and not fire. The most troublesome process in pastry making is the peeling process of mung beans, which requires great patience, but the completion of the finished product brings me a sense of accomplishment.
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1.Ingredient ratio.
13 kg of mung bean flour, 13 kg of white sugar or powdered white sugar, sugar osmanthus.
Pounds of mung bean cake and appropriate amount of water.
2.How to make it:
1) Mix flour: Put the sugar powder into the dough mixer, add the sugar osmanthus diluted with a little water, 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) Molding: 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.
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Yes. Mung bean cake is one of the traditional specialty cakes, which is a snack to cool off. Legend has it that the ancestors of Huiling in ancient China, in order to seek peace and health, would eat zongzi, realgar wine, mung bean cake, salted duck eggs during the Dragon Boat Festival.
According to the taste, there are south and north, the north is Beijing-style, no oil is added when making, although the entrance is soft, but there is no oily feeling; The south includes the Su style and the Yang style, and the oil needs to be added when making, and the taste is soft and delicate.
The main raw materials of mung bean cake are boiled mung bean flour, steamed potato flour (or wheat flour, pea flour), vegetable oil (sesame oil), cooked lard, cotton sugar, sugar roses, black jujube meat, osmanthus sugar, etc. Sexual nucleus Biwei is sweet and cold, non-toxic, has the effects of clearing heat and detoxifying, dispelling heat and quenching thirst, diluting water and reducing swelling, and brightening the eyes. It has the characteristics of standardized and neat shape, light yellow color, fine and compact tissue, and soft and non-sticky taste.
Preparation of mung bean cake:
1. Freshly pick a few mint leaves. Peel dried mung beans and soak them in water for a morning.
2. Drain the mung beans slightly, steam them in a pot with boiling water, and put some mint leaves on the beans. It looks like it looks like it lasts for about 15 minutes, and it can be simmered for a while.
3. Mash the mung beans slightly, add some tea made from mint leaves, and puree them with a food processor. Don't get too wet, just beat it, otherwise the time for frying will be doubled.
4. Mix 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.
5. It is good to fry until it is dry and loose, and the ball will not stick to your hands when you pinch the ball by hand, so that it is easy to demold.
g's mooncake mold, 35g of mung bean puree per serving, knead into a round ball.
7. It is good to press it tightly with the mold, and the operation on the shovel can achieve a good effect, 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.
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<> "Homemade mung bean cake oven-free 0 difficulty.
Mung bean osmanthus flowing heart, mung bean cranberry, matcha cranberry. One bite at a time, melts in your mouth.
200g peeled mung beans, soaked for more than 4 hours, steamed for 30 minutes, 30g of butter, 20g of 0 calories of sugar, pressed into a puree, about this state, poured into a non-stick pan, fried over low heat to dry the water, fried into a group, flattened the lid plastic wrap, cooled and dissipated, put in the refrigerator to freeze, can be stored for 1-2 weeks.
Take 450g of mung bean paste, of which 150g mung bean paste + 10g crushed cranberries, the rest is divided into two parts, 150g each, the original chain is tasted, 2g of matcha powder is added to knead into a ball, cranberry, osmanthus nectar, all the materials are ready, and the front shed is divided into 15g a small ball.
Original + cranberry, wrapped in a layer of cooked powder after wrapping into a ball, smeared with cooked powder in the middle of the mold, put a piece of matcha bean paste, mung bean cranberry, put it into the bean paste dough pressed to form, matcha + cranberry, wrapped in a layer of cooked powder after wrapping into a ball, smear cooked powder in the middle of the mold, put a piece of original bean paste, matcha cranberry, put it into the bean paste dough and press it into shape, matcha + original flavor, poke a hole in the middle after wrapping into a dough, squeeze into the osmanthus nectar in the middle, and silver call is wrapped into a ball and then wrapped in a layer of cooked powder, mung bean osmanthus flow, put it into the mold and press it into shape.
Refrigerate for a while, it tastes better when it is cold and cold.
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1. Ingredients: 250g mung bean paste, 270g water, 900g sugar, 20g butter, 30g tapioca starch, 80g milk, 250g glutinous rice flour.
2. Wash the mung beans, pour them into a basin and steam them in the steaming oven for 30 minutes.
3. Find another basin and pour in tapioca starch, glutinous rice flour, and 60g sugar and stir well.
4. Pour in water and stir until mixed, and sieve once.
5. Put it in the oven and steam for 15 minutes. After steaming the mung beans, take them out, pour in 30g of sugar, and beat the milk until pureed. Pour into a saucepan and stir-fry until the moisture is reduced.
6. After steaming the dough, take it out, pour in 20g of butter and melt it together when it is hot. Scrape out the dough with a soft squeegee and knead by hand until smooth. Thin it on the worktop and pour the mung bean paste on the skin.
7. Roll up the dough, cut it into uniform and large pieces with a scraper, and wrap it in plastic wrap.
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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.
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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.
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In hot weather, a few pieces of cold mung bean cake are a must-have to cool off the heat.
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Teach you how to make mung bean cake simple and delicious.
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