How to make mung bean cake, how to make mung bean cake?

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

Mung bean cake. Material.

12 No. 10 cake molds, cup mung bean flour, cup powdered sugar (or white sugar), 100g sesame oil, 2 tbsp low-gluten flour.

Method 1Mix mung bean flour with low-gluten flour and sieve for later use.

2.Mix the sugar powder and sesame oil thoroughly, add the soybean flour in 4 or 5 times and stir evenly to form cake powder. Let stand for 30 minutes.

3.Stir the cake flour twice more until it is kneaded into a ball and scattered as soon as you rub it.

4.Sprinkle mung bean powder in the mold, fill the cake powder, scrape off the excess cake powder with a scraper, and deduct it to become a mung bean cake blank.

5.Brush the plate with sesame oil, and arrange the cake blanks on the plate at intervals, so as not to squeeze each other. Boil a small amount of water in the pot, change to medium heat after steaming, and steam the plate with the cake blank for a few minutes until the edges are divergent and not sticky.

6.After the steamed mung bean cake is cooled, the surface is lightly brushed with a layer of sesame oil and stored in a closed container. Refrigerate for up to a week.

Tips: 1Mung bean flour can be cooked raw or cooked, and if you use cooked flour, you only need 1 3 of the corn starch steaming time.

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.

Teach you how to make delicious mung bean cake.

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

1. 500 grams of mung beans 2, 120 grams of powdered sugar 3, 100ml of 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).

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.

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

There are many ways to eat mung beans, the most common is mung bean soup, which can be made with rice or white fungus, etc., today I want to introduce the slightly more complex mung bean cake method, although the production is relatively troublesome, but the harvest is indeed delicious.

Preparation of mung bean cake.

Step 1

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

Step 1

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

Step 1

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

Step 1

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.

Step 1

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.

Step 1

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

Step 1

Allow to cool after steaming.

Step 1

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

Step 1

The sifted mung bean puree is very delicate.

Step 1

Add honey to the mung bean puree.

Step 1

Add the whipping cream.

Step 1

Add the sugar. Step 1

Stir well and knead into a ball.

Step 1

Weigh 60 grams of mung bean puree and knead it into a round ball.

Step 1

Load the mold. Step 1

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

Diagram of the finished mung bean cake.

Cooking tips for mung bean cake.

Tips:

1. Don't soak mung beans for too long, otherwise they will give out sprouts;

2. To judge the degree of soaking, pinch out a mung bean by hand, and rub it a little hard to rub off the bean skin;

3. The process of removing the bean skin is more cumbersome, requiring a certain amount of patience, and finally it can be removed completely, and the subsequent sieving process can also clean the bean skin;

4. It doesn't matter if you don't have a mold, it's just for modeling, add other ingredients and stir well to eat, or you can also wrap it in the dough as a filling.

You don't need to soak the mung beans, just put them in the pressure cooker and cook them (put more water appropriately), stir them a few times directly after cooking, and it will become mung bean puree that does not need to be beaten by a food processor or sifted! 2. Pour the mung bean puree into a non-stick pan with butter, honey and sugar, and stir continuously over low heat until it becomes a mung bean ball. Later, you can rub the balls, put them into the mold, put them in the refrigerator, and you're done!

As for mung bean cake, wash the mung beans and soak them overnight, and then use a pressure cooker to cook the mung beans After cooking, then stir the flour together with an appropriate amount of water, stir well, and then put it in the steamer to make mung bean cake.

Soak the mung beans overnight in advance, peel the soaked mung beans, control the moisture, steam the mung beans in a pot with water for 20 minutes, and add the steamed mung beans to the food processor and beat them into powder and sift. Put butter in a non-stick frying pan, melt over low heat, add sugar, mix and melt, add sifted mung bean flour, and stir into a ball. Divide the dough into multiple small doughs, put the small dough into a mooncake mold and press it into mung bean cake.

The young lady teaches you to make mung bean cake, using only 3 kinds of raw materials.

Water mung bean cake is a traditional famous spot in Ningbo, Zhejiang, and has many years of production and marketing history. In the past, water mung bean cake was a timely spring refreshment, and it was mostly produced during the Qingming Festival to the Jingwu Festival. Therefore, the point is popular, and now after the reform of the process, it has been the whole year.

This kind of mung bean cake is neat in shape, black and green in color, oily and bright, soft and sweet, sandy, delicious and refreshing, rich in nutrition, especially suitable for the elderly and children.

Raw material formula (100 kg finished product) 29 kg of white sugar powder 21 kg of mung bean flour 7 kg of glutinous rice flour 25 kg of sesame oil 16 kg of bean paste filling 1 kg of rose.

Production method: first process mung bean flour, wash the mung beans, cook until the limb blooms, dry and peel, and grind into powder; Then make bean paste filling, boil the red beans, roll them into a paste, then add sugar and boil, cook until the appropriate time, add roses and a little sesame oil, and mix to serve; Mix the powdered sugar with sesame oil; Add mung bean flour, and finally add glutinous rice flour and mix well; Prepare the cake mold, sieve the mixed mung bean flour into the mold (add bean paste filling in the middle), scrape the surface, and remove the mold onto the steaming board. It can be steamed in the furnace (the heat and time should be controlled when steaming, the time should be spread out if the time is too long, and the hard bottom will be hard if the time is short); After cooling out of the pot, it can be packed into boxes, and brushed with sesame oil on the cake noodles when packing.

Glutinous rice flour + freshly boiled mung beans + an appropriate amount of flour + a large amount of land with white sugar Knead thoroughly Brush the bottom of the disk with oil After putting it in, take it with regret and use a rolling reed dough pin to dry it flat and steam it out and cut it into pieces.

How to cook mung bean cake? Steamed mung beans are steamed and mashed into a puree, poured in butter, white sand and wild sugar, and milk noodles are poured into the noodle banquet and stirred evenly, and there is a mold to press.

The weather is hot, and Lu Yuan grinds the heat and thinks of a few pieces of cold mung bean cake, which is necessary to cool off the heat in the morning.

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