How to make the simple lazy version of mung bean cake, how to make the simplest mung bean cake

Material. Ingredients: 300g mung bean, 85g butter, 100g sugar, 80g maltose;

Accessories: handmade mung bean cake.

1. Wash the mung beans and soak them in hot water for at least 4 hours.

2. Peel. 3. After the peeled beans are pureed in the juicer, dissolve the butter into a liquid and pour it into the bean paste with white sugar and maltose and mix evenly, cover the lid to prevent water from entering, and put it into the pressure cooker to steam together for about half an hour.

4. After steaming, in order to make the color of the bean paste more uniform, then put it into the pot and stir-fry, after the stir-frying, the food processor will break it again and sift it, although the process of sieving is very painful, but the taste will be more delicate and delicious after sifting, so it is better to be patient and go through it.

5. After all the bean paste is sifted, take 20g of 5g red bean paste (red bean paste is also fried by yourself, because it is very random to put the material, so I don't write the production steps) The mold is ready, and you can eat it while pressing, and it tastes good when you put it in the refrigerator the next day.

Tips: 1.There is a small door for peeling mung beans, which is to peel the beans and boil them, without boiling, until the water temperature is a little hot, and then flush them with tap water, so that the peeling of the small program will be much faster.

2.If you feel that the taste of full butter will be too heavy, you can change the corn oil, the amount is changed to 80g, I am the taste of full butter is acceptable, next time I will try a small amount of butter, the rest of the corn oil.

A simple recipe for mung bean cake.

Here I chose simple mung bean flour to do, so the first step is to put the mung bean flour in the steamer and steam it for about 25 minutes. If you can't buy mung bean flour, you can also use mung beans to make it, provided that the mung beans are soaked a day in advance so that they will be softer, and then the mung beans are ground into powder with a blender, which is the same as mung bean flour.

When the mung bean flour is steamed, it should be screened, that is, some rough ones should be removed and the delicate ones should be left, and then sugar, honey, and sesame oil should be added to mix and stir evenly.

Finally, knead it into a ball or use a mold to make it into a shape and pattern you like. Another way is to heat it in a pan of oil, put mung bean flour, sugar, and honey into the pot and stir it, remember to use low heat, because mung bean flour is a food that is easy to fry. Stir-fry it until it resembles mashed potatoes, then let it cool and then use a mold to make various models of mung bean cake.

Ingredients. Peeled mung beans 250g granulated sugar 80-100g phase gram food corn oil 80g moon cake mold set.

Preparation of mung bean cake.

1.Wash the peeled mung beans and soak them in water overnight.

2.Rinse well.

3.Line the steamer with a steamer cloth.

4.Pour the beans into the steamer cloth, steam over high heat, and steam for half an hour after steaming.

5.Press it with a spoon to see if it's cooked or not.

6.Beat the sugar in a food processor.

7.Beat the powdered sugar.

8.Then pour the steamed beans into a food processor and break them, only about 3 spoons at a time, without adding water.

9.If you don't have a food processor, you can also use a spoon to puree the beans.

10.Chop the cranberries and set aside.

11.Stir-fry the powdered sugar, corn oil and refried beans together in a nonstick skillet.

12.Stir-fry until the refried beans are dough.

13.When the bean paste is cool, add the cranberries and mix well.

14.Wear disposable gloves and knead the bean paste into an even dough.

15.Prepare the mooncake mold.

16.Put the bean paste dough into the mooncake mold, press the pressure evenly, and then squeeze it out.

<>1.Ingredient ratio.

1) Bean paste mung bean cake: kg of mung bean flour, 8 kg of white sugar, kg of sesame oil, 1 kg of flour, 3 kg of bean paste.

2) Clear water mung bean cake: 1 kg of mung bean flour, 1 kg of white sugar, 1 kg of sesame oil, and 1 kg of flour.

2.How to make it:

1) Mix flour: Put mung bean flour and flour on the table, put the sugar in the middle and add half of the sesame oil and stir well, then dig in the soybean flour and flour, knead evenly, and it becomes cake flour.

2) Billet making: Prepare flower-shaped or square wooden models for billet making. Qingshui mung bean cake is simple to make, just fill the cake powder into the mold after passing the 80 mesh sieve (the inner wall of the wooden mold should be coated with a layer of sesame oil), press the flat, turn over and knock out, and put it on the iron plate, that is, the cake blank.

The sandwich is bean paste mung bean cake billet, which is to put the filling - bean paste when the cake powder is less than half in the mold, and then cover it with cake powder and compact, scrape it flat.

3) Steamed cake: The cake blank is placed on a multi-layer wooden frame together with the iron plate, and then the cake blank is steamed in the cage with the wooden frame for 10 15 minutes, until the edge of the cake is loose and not sticky. If it is steamed for too long, it will loosen or shrink the flour.

4) Finished product: After steaming and cooling, brush a layer of sesame oil on the cake surface.

1.Ingredient ratio.

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.

Cooking skills. 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 there is no mold, just for modeling, add other ingredients and stir well to eat, or it can also be wrapped into the dough as a filling to make other snacks and eaten together;

5. The amount of this time is relatively small, only four can be pressed out with this 63-gram moon cake mold, and a small mold of 20 grams can be pressed out in this way, and the effect will be much better.

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 there is no mold, just for modeling, add other ingredients and stir well to eat, or it can also be wrapped into the dough as a filling to make other snacks and eaten together;

5. The amount of this time is relatively small, only four can be pressed out with this 63-gram moon cake mold, and a small mold of 20 grams can be pressed out in this way, and the effect will be much better.

1. 500 grams of mung beans.

PS1: Because I didn't buy mung bean flour, I used whole mung beans, so the color of the finished product is mixed with the color of bean skin and bean meat, if you want that kind of yellow-green, yellow-green effect of cakes, it is recommended to use mung bean flour directly, or use the kind of mung beans that have been peeled half.

ps2: The mung bean cake made of mung bean flour is not as delicate as the cake made directly from mung bean flour. ）

2. 120 grams of powdered sugar.

PS: I use fine white sugar and grind it myself in the grinder of a blender. ）

3. 100ml 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).

Ingredients: 400 grams of mung beans, 100 grams of butter, 150 grams of white sugar, method: 1. Wash the mung beans and soak them in an appropriate amount of water overnight.

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

3. Add water to the mung beans as high as the mung beans, cook in the pot for about 30 minutes, and the mung beans will all bloom.

4. Put the mung beans in the food processor, add a small amount of water, beat them into a delicate mung bean puree and pour them out, I divided them into 3 beats.

5. Melt the butter in a nonstick pan over low heat.

6. Pour in the mung bean puree and stir-fry over low heat to prevent it from sticking to the pan.

7. When stir-fry until viscous, add white sugar and continue to stir-fry.

8. Gradually fry the water dry, and turn off the heat when the mung bean puree can form a ball.

9. Divide the cooled mung bean puree into about 40 grams of each agent and roll it round, take 1 round agent and put it into the mold, and press it by hand.

10. Buckle upside down on the board, press out the shape, lift the mold, and finish it all in turn.

The easiest way to make mung bean reed shouting cake is as follows:

Ingredients: 300 grams of plain flour, appropriate amount of corn oil, 65 grams of water, mung bean paste.

1. Prepare 150 grams of ordinary flour in a bowl, then add 25 grams of corn oil and 65 grams of water, mix well, knead into a ball, knead well, move to the board and continue to knead, knead until the surface of the dough is delicate and smooth, and then put it aside for later use.

2. Prepare 150 grams of plain flour in a bowl, add 70 grams of corn oil, mix well, knead well, then divide into two parts, and put them in a bowl for later use.

3. Divide the kneaded dough into two parts and roll it out, take out a portion of puff pastry, wrap it in dough, and then roll out a rectangular dough.

4. Fold the rolled dough into three equal parts and roll it into a rectangle; Then fold the rolled rectangle dough into three equal parts, and roll out the rectangle dough as well.

5. Xin Lao rolls up the rolled rectangular dough, kneades it tightly and cuts the agent (the agent is not too big); Then pinch the two ends of the agent tightly and roll it into a skin.

6. Take out the prepared mung bean paste, cut it into pieces, then knead it into strips, and then knead it round. Wrap the rolled dumplings in the rolled skin, and finally use the round lid to round the cake for later use.

7. Brush a thin layer of oil in the pan, put in the finished cake, then fry slowly over low heat, cover the pot, fry until the bottom surface turns yellow, and then turn over. Fry on both sides until golden brown and serve.

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.

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.

Ingredients: 300 grams of mung beans, 1 tablespoon of vegetable oil, 30 grams of sugar.

Note: 1. Do not soak mung beans for too long, otherwise they will send out bean 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. It doesn't matter if there is no mold, just for modeling, add other ingredients and stir well to eat, or it can also be wrapped into the dough as a filling to make other snacks and eaten together;

Step 1: Put the mung beans into a simmering pot with an appropriate amount of water and simmer for 4 hours;

2. Remove the mung beans and break them with a cooking stick;

3. Beat the mung bean puree and add sugar;

4. Add vegetable oil to the electric baking pan or non-stick pan, stir-fry the mung bean puree with white sugar, and remove part of the water, this step takes a long time;

5. Fry until the mung bean puree can be lumped;

6. After cooling, use the moon cake mold to press out a beautiful flower shape;

7. Refrigerate and serve.

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.

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

Low-sugar mung bean cake is simple and additive-free.

Teach you how to make delicious mung bean cake.