The home cooked practice of steaming mung bean cake, the practice of steaming mung bean cake

Mung beans don't cook porridge anymore, soak and steam to make mung bean cake, which is delicious and healthy to cool off.

First of all, we prepare 250 grams of mung beans (if there are no ready-made mung beans at home, it is recommended to buy peeled mung beans, the mung bean cake made by this is better), I use the mung beans left over from the raw bean sprouts at home, so there are mung bean skins.

We soak the mung beans in water overnight in advance, and then the expanded mung beans will peel relatively well the next day, but they will still not be clean, it doesn't matter, and it does not affect the taste.

We rub the soaked mung beans with our hands, and rub off the skin that is easy to peel, so that there is very little skin left, and the skin is almost rinsed, and then we put the mung beans in the drawer and steam, about 30 minutes or so on the pot.

We pour the steamed mung beans into a pot and press them into a mung bean puree with a rolling pin or other tool.

Finally, it is pressed into a delicate mung bean puree, and the beans are very easy to crush when cooked, so this step is completed quickly.

We go to the wok or non-stick pan, the pan must be brushed clean, no other flavor, then put 80 grams of butter in the pan (corn oil is also OK), and then pour in the mung bean puree, we stir-fry back and forth, so that the butter and mung bean puree are mixed evenly.

After the mung bean puree is mixed well, we take 40 grams of white sugar and pour it into the mung bean puree, and then take 30 grams of maltose.

After the maltose and white sugar are preheated, they will turn into soup, and the mung bean puree will become thinner, so we still try to stir it as much as possible, so that the mung bean puree will slowly form a ball, like a dough.

At this time, we can stop stir-frying, and we take the mung bean puree out of the pan and let it cool.

After cooling, we divide the mung bean puree into about 50 grams of equal size, about 11 or so, at this time you need to use a mold, if there is no mold at home, you can also use a larger bottle cap instead, but this mold on the Internet is quite cheap, if you try to make moon cakes or something in the future, you can buy a mold and put it at home, it is also convenient.

We put the agent into the mold, and then press it hard, it is very simple, the pattern pressed out is the pattern shape of the flower piece.

In a few minutes, it was all pressed into the shape of a small pastry.

Because the weather is hot in summer, there are no preservatives in the mung bean cake, it is recommended to store it in the refrigerator, and eat it all within 3-5 days, otherwise it will be broken, because I put butter, the whole mung bean cake tastes a little milky, and two at a time eat it, so if there are fewer family members, it is recommended to do less, and there is sugar, if you don't like to eat too sweet, you can also control the amount of sugar, and friends who like it should do it quickly!

Preparation of mung bean cake.

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

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

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

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.

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.

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

Allow to cool after steaming.

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

The sifted mung bean puree is very delicate.

Add honey to the mung bean puree.

Add the whipping cream.

Add the sugar. Stir well and knead into a ball.

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

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

How to make mung bean cake How to make mung bean cake delicious Dianping.

Based on the mung bean cake mentioned in the article, it is recommended for you.

Today's mung bean cake Soak the mung beans for more than 12 hours in advance, put them in the rice cooker and cook them, put them in a blender, pour in pure milk, and puree them together. Ad.

What are the ways to make steamed mung bean cake? A day of leisurely strolling, strayed into the depths of the alley, smelled where the strange fragrance came from, and saw the output of mung bean cake from afar. "Master, master to two catties of mung bean cake", although the recipe is not known, but you can see its production techniques, taste its taste, not all feel its mystery, but you can imitate one or two, and it is not impossible to win the praise of the elders and children in the family.

Now let's learn with me how to make steamed mung bean cake.

Steamed mung bean cake recipe 1

Material. 200 grams of mung bean flour, 60 grams of caster sugar, 40 grams of glutinous rice flour, 120ml of mint water

Method. 1. Soak the dried mint in hot water in advance and take the mint water.

2. Mix mung bean flour, caster sugar, and glutinous rice flour.

3. Slowly pour in the mint water.

4. Stir well with chopsticks.

5. Put it in the pot and cover it with plastic wrap and steam it for about half an hour.

6. Steam well and let cool slightly.

7. Take a small ball and put it into the mold.

8. After pressing, the film is released.

Steamed mung bean cake method two

Recipe DescriptionThe shape is exquisite, the color is dark green, and the middle is embedded with a brown or red filling, which is sweet and crispy in the mouth, and is very popular with people. Ingredients: 1500 grams of mung bean noodles, 250 grams of glutinous rice flour, seasoning:

2,000 grams of white sugar, 100 grams of mung bean paste, 1,000 grams of peanut oilThe mung bean flour, glutinous rice flour, sugar, and vegetable oil are rubbed and sifted through a dense eye sieve to become the bottom layer of the cake.

2.With a wooden printing board, a layer of base powder is spread below, bean paste or jujube paste is sandwiched in the middle, and a layer of cake powder is spread on top, compacted, steamed and poured out on the basket.

Steamed mung bean cake method three

Ingredients: 300 grams of raw mung bean flour, 200 grams of sugar, 100 grams of sesame oil, 20 grams of glutinous rice flour, 50 grams of low flour, 40 grams of water (add as needed), red bean paste method 1Mix the sugar, oil and water.

2.Add mung bean flour, glutinous rice flour, low flour.

3.Mix the mung bean noodles to the extent that they can be kneaded into a ball.

4.Steamed over water.

5.When steaming, turn it with chopsticks to make the mung bean noodles underneath easy to cook.

6.I use a 50-gram mooncake mold, so I take 30 grams of mung bean noodles.

7.Top with 20g of red bean paste.

8.Close the mouth and put it in the mooncake mold.

9.Press lightly and a beautiful mung bean cake is ready.

1. Ingredients: 250 grams of glutinous rice flour, an appropriate amount of mung beans, 5 grams of milk powder, 500 ml of water, and 100 grams of sugar.

2. Preparation materials: 250 grams of bowl powder, 5 grams of formula powder, 100 grams of sugar, 500 ml of water (divided into 2 parts, one serving of 350 ml, one point of 150 ml, 150 ml for boiling sugar water), appropriate amount of cooked mung beans.

3. Boil sugar water: add 100 grams of sugar to the formula powder and stir well, mix well, then put in 150 ml of water and stir well, and boil the sugar paddle over high heat.

4. Make a powder paddle: pour the boiled sugar paddle into the remaining 350ml of water filled in another container and mix evenly, then add the bowl powder, stir until even, and try to mix well to prevent small dough.

5. Place the steamer: add water to about 10cm away from the steamer, keep the water boiling on a simmer, place the bowl evenly in the steamer, there can be no water in the bowl to wipe dry, put cooked mung beans after placing it, quickly pour the prepared slurry into the bowl, 9 minutes full is good, the steaming time is about 15 minutes, open the lid in the middle to see, if there is white in the middle, it means that it is not cooked.

6. After steaming, it will naturally cool and dry, and the crystal clear bowl cake will be made.

Ingredients: Peeled mung beans 300g

Wheat tooth sugar 60g

Caster sugar 130g

100g of sesame oil or corn oil (or 80g of butter).

Preparation of mung bean cake.

Soak the mung beans for 8 hours (3 to 4 hours in summer) with a few changes in the water.

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Put the soaked mung beans into a bowl and add a small amount of water (you can put the mung beans into the drain blue, open the water tap to flush the water, and then pour it into the bowl immediately, so that you don't need to add additional water), put it in a pressure cooker and steam it (about 15 minutes on medium heat after steaming), press it with a spoon to easily crush it, if you can't crush it, you need to steam it for a while.

Pour the steamed mung beans into the wall breaker, add an appropriate amount of water and beat it, and the mung bean cake will be very delicate

Friends who don't have a wall breaker can also use a shovel to press it into a mud shape

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Turn on low heat, pour oil into the wok, stir-fry the mung bean puree and oil evenly, add caster sugar and maltose and continue to stir-fry over low heat, and keep stir-frying to prevent the bottom batter from sticking to the pan.

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Until the mung bean puree doesn't stick to the pan too much, then you can put it on a plate and let it cool for later use.

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Divide the mung bean puree into 40g portions and knead them roundly, and press out the pattern with a 50g mold.

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Putting on the gift box and giving it away is also very face-saving, isn't it beautiful and appetizing. The flavor is better when refrigerated<>

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

Teach you how to make delicious mung bean cake.

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.

Ingredients for mung bean cake:

Honey (to taste).

Sugar (to taste).

Cooking oil (to taste).

Sugar osmanthus (to taste).

Honey (to taste).

Put the mung bean flour in a deep dish and steam it in a steamer over high heat for 25 minutes.

The steamed mung bean flour is formed into hard lumps.

Steamed mung bean flour is rubbed and sifted.

The sifted mung bean flour is put into cooking oil, honey, sugar, and sugar osmanthus in turn.

Mix all the ingredients evenly and form a ball with your hands. (If it's too dry, you can add some cooking oil or honey appropriately).

Put it into the moon cake mold and compact.

Gently push it out.

Mung bean cake method.

Ingredients: 80 grams of mung beans.

Excipients: 20 grams of honey, 30 grams of whipping cream, 10 grams of caster sugar.

Props: Steamer, mesh sieve, spoon, model vehicle.

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

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

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

Under the action of friction, the mung bean skin will fall off, and after washing the mung bean skin with water, you can see that part of the mung bean has been peeled clean.

Continue to knead the mung beans, pass through the water, and after kneading them a few times, most of the mung beans have fallen off the bean skin, and the remaining little that has not fallen off can be removed manually.

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

Allow to cool after steaming.

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

The sifted mung bean puree is very delicate.

Add honey to the mung bean puree.

Add the whipping cream.

Add the sugar. Stir well and knead into a ball.

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

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

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, and only four can be pressed out with this 63-gram moon cake mold, in fact, the best is to use 20-gram small molds, so that the effect will be much better.

1. Pour the mung bean flour into a clean basin.

2. Put it in the steamer and steam for 30 minutes, the steamed mung bean flour will have some big bumps, which need to be crushed with a spoon.

3. Sift through a sieve, crush the remaining small lumps again, and sieve again.

4. Pour in honey, milk and walnut oil.

5. Stir evenly, and it is in the form of powder and granules in the picture.

6. Put it in the mold and compact.

7. Gently buckle upside down on the plate.

8. The mold of moon cakes is also very easy to use, first fill the moon cake mold, and then put the plate upside down on the mold.

9. Flip it over and compact.

Ingredients: Mung bean flour (400g).

Excipients: 80 grams of honey (appropriate amount), 50 grams of white sugar (appropriate amount), 40 grams of edible oil (appropriate amount), 20 grams of sugar osmanthus (appropriate amount), 80 grams of honey (appropriate amount).

Kitchen utensils steamer. 1. Put the mung bean flour in a deep dish and steam it in a steamer over high heat for 25 minutes.

2. The steamed mung bean flour is formed into hard lumps.

3. Rub the steamed mung bean flour and sift it.

4. Put the sifted mung bean flour into the cooking oil, honey, sugar, and sugar osmanthus in turn.

5. Mix all the ingredients evenly, and you can form a ball by hand. (If it's too dry, you can add some cooking oil or honey appropriately).

6. Put it into the moon cake mold and compact.

7. Gently push it out.

If you're happy with mine, thank you.

Remember to add sugar and then don't cook it for too long Remember to watch the fire and don't run out of water.