How to make mung bean cake for dessert, how to make mung bean cake

Two ways to make mung bean cake.

Method 1. Step 1.

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

Step 2. After 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. Place in a blender and blend until broken.

Step 4. Then 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. The oily skin material (100g of cake flour, 50g of water, 30g of lard) is mixed 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 well mixed. 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. Then divide the oil crust and puff pastry into 10 portions.

Step 8. Puff pastry.

Step 9. And then push it out.

Step 10. Rolled.

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 on.

Step 16. 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.

1. Wash the mung beans, put them in a pot and cook them, remove them and put them in a bowl, and add sugar;

2. Mix well and puree with a spoon;

3. Knead the dough evenly into a small agent of 25 grams, and pinch it out of a dimple by hand;

4. Use a spoon to scoop 20 grams of filling into the noodle nest**;

5. Put it in the cake mold and flatten it by hand;

6. Pour out the cake blank with the cake die mouth facing down;

7. Put it in a steamer and steam it for 7-10 minutes.

Ingredients: mung beans, flour:

1. Soak the mung beans overnight in advance.

2. Clean and remove the floating skin.

3. Use pressure to make a blind pot pressure for 30 minutes. Add the icing sugar while hot.

4.Pour the mung bean puree into the pot and stir-fry, and fry the water dry. Add the salad oil.

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

6. Mix the puff pastry and oil skin separately.

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

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

9., Senhu such as puff pastry and oily skin are divided into 10 parts.

10. Wrap the oil skin in the 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 stand for 15 minutes.

14. Take a rolling round, wrap it in mung bean paste, and then gently flatten it.

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

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 pot and stir-fry, and fry the water 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 it in plastic wrap and let it 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.

Here's how to make mung bean cake:Tools Ingredients: 100 grams of cake flour, 30 grams of lard, 50 grams of water, 100 grams of rock sugar, 200 grams of mung beans, 30 grams of salad oil.

1. Soak the mung beans overnight in advance.

2. Clean 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 pot and stir-fry until the water is dry. Add the salad oil.

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

6. Mix the puff pastry and oil skin separately.

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

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

9. Divide the puff pastry and the oil skin into 10 parts.

10. Wrap the oil skin in the 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 stand for 15 minutes.

14. Take a rolling round, wrap it in mung bean paste, and then gently flatten it.

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

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 a dessert that men, women and children love to eat, so there must be people who want to make mung bean cake at home, but there is no way to start, right, then I will teach you the practice of mung bean cake, the following is my collection of mung bean cake method, welcome to collect for reference! I hope you enjoy it!

Preparation of ingredients

170 grams of low flour, 65 grams of lard, half a pound of mung beans, 50 grams of water, 50 grams of sugar, 30 grams of butter.

Methodological steps

1. Wash the mung beans, soak them in water for 2 hours, add water and cook them in a pressure cooker after soaking;

2. Then put it in a blender to beat into mung bean paste, pour it into a frying pan, add butter and sugar, and cook over low heat to make bean paste filling;

3. Take 100 grams of flour, 30 grams of lard and 50 grams of water and mix them to make an oily skin, and 70 grams of flour and 35 grams of lard to mix them into a puff pastry;

4. After standing for half an hour, divide the skin and puff pastry into small agents, wrap the puff pastry in the skin, and then roll it out into long strips and roll it up;

5. Let the cover film stand for 15 minutes, then roll it out, let it stand for 15 minutes after rolling it up, and repeat it again;

6. Roll out the small agent into a round cake shape, wrap it in mung bean paste, and slightly flatten it into a baking tray with oil;

7. Let the middle layer of the preheated oven at 190 degrees and bake for about 20 minutes, in which the cake needs to be turned over.

Tips:

Mung beans can also be peeled and then made into mung bean filling, which will taste better.

Preparation of ingredients

Mung beans, sugar, peanut oil, cooked glutinous rice flour.

Methodological steps

1. Soak 1 bowl of mung beans and steam them;

2. Cool the boiled mung beans, put them in a food processor, add sugar and peanut oil and mix well;

3. Put the finished mung bean paste into the mold, sprinkle with glutinous rice flour, and compact.

Tips:

If it is not dry enough before putting it into the mold, you can put it in the microwave oven and beat it.

Ingredients: 1 cup of mung beans, 200g of cabbage kimchi, 100g of bracken, 200g of pork, 150g of mung bean sprouts, 2 green onions, 2 red peppers.

Condiments: 2 tablespoons soy sauce, 1 tablespoon chopped green onion, 1 2 tablespoons pounded garlic, 1 4 tablespoons pepper noodles, 1 teaspoon sesame oil, 1 teaspoon sesame seeds, 1 cup cooking oil.

Method: 1. Soak the peeled mung beans in cold water, rub and peel them by hand, and grind them to taste according to the ratio of 130g of mung beans to 90cc of water.

2. Grind the pork into minced meat and add condiments.

3. Blanch the mung bean sprouts with salt water and cut off the hard rod of the bracken; Shred the green onions; Remove the water from the kimchi and cut into shreds; Remove the red pepper and cut into rounds.

4. Put oil in a frying pan, put a spoonful of ground mung beans, then put pork, mung bean sprouts, bracken, kimchi, green onions, put the ground mung beans on top and fry them over (the smaller the diameter, the better to fry), and eat them directly with vinegar and soy sauce after frying.

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.