1. Wash and soak peeled mung beans for more than 6 hours, preferably overnight, because it is easier to steam after soaking.
2. Steam in a steamer for 20 minutes.
3. Steamed mung beans are ground into mud with a shovel or broken with a cooking machine.
4. Beat for a while and break into green bean paste.
5. The pot is ready, and the butter is boiled in low heat (butter tastes like milk and is more suitable for making mung bean cakes than vegetable oil).
6. Put mung bean cake, add sugar and stir fry, dry and wet to see personal preferences.
7. Let the fried bean paste cool and divide it into such small groups.
8. Press the dough into a small cake by hand, put some bean paste in the middle and wrap the bean paste into a ball.
9. Prepare the mold for setting, because there is butter, it is easy to demould, and the mold does not need to be oiled separately.
10. After molding, demould.
1 1. If you like the taste of matcha, you can add matcha powder in the frying process to make it green.
12. It tastes better in cold storage.
Mung bean powder 13kg, soft white sugar or white sugar powder 1.7kg, osmanthus fragrans 0.25kg, and appropriate amount of clear water.
Step 2: Manufacturing method
(1) Flour mixing: put sugar powder into a flour mixer, add osmanthus fragrans diluted with a little water, and stir: add mung bean powder, stir evenly, pour out and pass through a 80-mesh sieve to obtain cake powder (whichever can be kneaded into dough).
(2) molding: spreading paper on the steamer, spreading the cake powder in the steamer, and gently flattening the surface with a flat plate, with a thickness of about1cm; Sift a layer of cake powder, then cover it with a glossy paper slightly larger than the steamer, and flatten it with a cake mirror (i.e. bronze mirror and bronze seal); Remove the glossy paper, gently sweep away the floating powder on the edge of the drawer frame, and cut it into a square of 4 cm× 4 cm with a knife.
(3) Steaming: the four corners of a steamer filled with cake powder are padded, stacked in turn, and placed in a special steamer for sealing; Boil the water (it is not suitable to boil, so as not to turn the cake red), take it out after steaming for 15 minutes, and paint a little red in the middle of the top surface of each small piece of product with a properly diluted and dissolved edible red pigment solution; Then, fasten each drawer on the operating table and cool it.