Step 2: Making method
(1) Top powder: 3 kg of mung bean powder, 3.2 kg of flour 1 kg, 3.2 kg of white sugar powder, 2 kg of lard, and appropriate amount of edible yellow pigment, cold water and wet powder.
(2) Base powder: mung bean powder10kg, fried glutinous rice powder 2kg, white sugar powder 9.8kg, vegetable oil 6kg, and appropriate amount of cold water is added to form wet powder.
(3) Sprinkle the sifted flour into the impression, then pour the top powder and the bottom powder into the impression respectively according to the basic proportion, press and scrape hard, pour into the steamer and steam. ?
Mung beans 250g? Maltose? 45g? Rock sugar powder 90g corn oil 60g? Mint? Appropriate amount of water
Pick some fresh mint leaves. Peeled dried mung beans are soaked in clear water all morning.
Drain mung beans slightly, steam them in boiling water, and put some mint leaves on the beans. About 15 minutes, you can stew for a while.
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Mash mung beans slightly, add some tea soaked in mint leaves and mash them with a cooking machine. Don't get too wet, just beat it, otherwise the frying time will be doubled.
Mix mung bean paste with corn oil and stir-fry in water, because it is easy to paste off, and use a non-stick pan. As long as the water in the pot below is close to boiling. Stir-fry, add rock sugar powder and maltose, mix well and continue.
Just stir-fry until it is dry and loose. Pinching the ball with your hands will not stick to your hands, so it is easy to demould.
50g moon cake mold, 35g mung bean paste per serving, knead into balls.
It is good to compact it with a mold, and it can achieve good results when operated on a shovel. It will be demoulded after a few taps, and it will be transferred to a dish with a shovel, which is not easy to deform. It's better to ice it, because mint is especially refreshing. ?
Mung beans 80g honey 20g whipped cream 30g fine sugar10g
green bean cake
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1. Wash mung beans and soak them in proper amount of water overnight.
2. The next day, we can see that mung beans have swelled and some skins have burst.
3. Grab a handful of mung beans and rub them gently with both hands.
4. Under the action of friction, the mung bean skin will fall off. After washing off the fallen mung bean skin with water, we can see that some mung beans have been peeled clean.
5. Continue to knead mung beans and water them. After this operation for several times, most mung beans have taken off their skins, and the remaining ones can be removed manually.
6. Put peeled mung beans on a steamer and steam on high fire for about 15 minutes.
7. Steam and cool.
8. Place a mesh screen on a small basin, add a proper amount of steamed mung beans, and crush and sieve with a spoon.
9. The sifted mung bean paste is very delicate.
10. Add honey to mung bean paste.
1 1. Add whipped cream.
12. Add sugar
13. Stir well and knead into dough.
14. Weigh 60g of mung bean paste and knead it into a ball shape 15. Put it into a mold.
16. Invert it in a plate, press out the shape and lift the mold.