1. The proportion of ingredients is mung bean powder 13 kg, white sugar powder 13 kg, fried glutinous rice powder 2 kg, flour 1 kg, vegetable oil 6 kg, lard 2 kg, and appropriate amount of edible yellow pigment.
2. Production 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, appropriate amount of edible yellow pigment, appropriate amount of cold water and appropriate amount of wet powder. (2) Base powder: mung bean powder 10 kg, fried glutinous rice powder 2 kg, white sugar powder 9.8 kg, vegetable oil 6 kg, appropriate amount of cold boiled water, and mixed into wet powder. (3) Sprinkle the sieved flour into the impression, then pour the top powder and the bottom powder into the impression respectively according to the basic proportion, forcibly scrape them, and pour them into the steamer for steaming.
Second, Beijing-style mung bean cake.
1. The proportion of ingredients is mung bean powder 13 kg, soft white sugar or white sugar powder1/0.7 kg, osmanthus fragrans 0.25 kg, and appropriate amount of water.
2. Making method: 1 Mixing powder: put sugar powder into a dough 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: spread paper on the steamer, spread the cake powder in the steamer, and gently flatten the surface with a flat plate to a thickness of about 1 cm; 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: pad the four corners of the steamer containing cake powder, fold them in turn, and put them 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.
Third, Soviet-style mung bean cake
1. Proportion of ingredients (1) Bean paste and mung bean cake: 8.25kg of mung bean powder, 8kg of soft sugar, 5.75kg of sesame oil, 0/kg of flour and 3kg of bean paste. (2) Clear water mung bean cake: mung bean powder 9. 15 kg, soft candy 8.65 kg, sesame oil 6.25 kg, flour 1 kg.
2. 1 Preparation method of mixed powder: put mung bean powder and flour on the table, put sugar in the middle, add half of sesame oil, stir well, then dig in soybean powder and flour and knead well to get cake powder. 2 blank making: prepare a flower-shaped or square wooden model for blank making. Green water mung bean cake is easy to make. Just sift the cake powder through an 80-mesh sieve, fill it in the mold (the inner wall of the wooden mold should be coated with a layer of sesame oil), flatten it, turn it over and knock it out, and put it on the iron plate to make the cake blank. Sandwich, that is, bean paste and mung bean cake blank, is made by putting the filling bean paste into the mold when the cake powder is less than half, and then covering the cake powder for compaction and leveling. 3. Steaming the cake: put the cake blank together with the iron plate on a multi-layer wooden frame, then put the cake blank together with the wooden frame in a cage and steam for 10 ~ 15 minutes until the edge of the cake is loose and not sticky. If the steaming time is too long, it will loosen or shrink the powder blank. 4 finished product: after steaming and cooling, brush a layer of sesame oil on the cake surface. (
Fried rice cake with osmanthus (Shao style)
Raw material formula fried glutinous rice flour 4 kg soft candy 6 kg osmanthus 250 g
Production method 1. Wipe sugar: Sieve soft white sugar (crush coarse grains with a rolling pin), wipe soft cotton, and add fried rice flour and sweet-scented osmanthus with sugar stains.
Stir well and rub until the powdered sugar is completely dissolved. Express printing should be rubbed frequently, not delayed for a long time.
2. Forming: put the cake powder into the wooden impression (a small amount of dry powder needs to be coated in the mold) and press it hard to make it stick to the mold.
Then scrape off the excess powder with a thin metal tool, knock out the rice cake after scraping, and put it in a low-temperature drying room for a period of time.
Raw material formula: cake powder 35. 10 kg, sugar 25. 10 kg.
Stuffing: cooked flour 10.50kg powdered sugar 8.20kg lard 7.80kg plum tongue 2.50kg fried peanuts 2.50.
Stir-fried white sesame seeds 2.50kg.
Production method 1. Cooking cake powder: firstly, screen glutinous rice with 14 mesh iron wire to remove rice bran powder, soak and clean it, and then pour water to drain it.
After standing and drying, put it in a pot and heat it to stir-fry the sand. After the volume of rice grains doubles, they are taken out of the furnace and cooled. Sieve out the sand and grind it into fine powder. use
10 ~ 15% dried mung bean sprouts and cake powder are mixed evenly, and stirred once every half hour to prevent heating.
Block, about 5 ~ 6 times, until the heat gradually decreases.
2. Preparation of stuffing: (1) Treatment of auxiliary materials: chop the tongue of plum with a knife, stir-fry peanuts, crush them, and stir-fry white sesame seeds.
Into pieces. (2) stuffing preparation: mix lard and granulated sugar powder, add cooked noodles, plum tongue and other auxiliary materials, and mix well to form oil.
Wet stuffing, and then divide it into small pieces.
3. Making cake powder and shaping: mix cake powder with sugar and roll it into wet cake powder. Sift half of the cake powder with a 60-mesh sieve.
Stamping, stuffing, sieving the other half of cake powder, smoothing, flattening, turning over on the cake board, naturally solidifying, and packaging.
Quality standard specification: 20 tablets per kilogram, with the same size and thickness.
Snowflake cake
Raw material formula fried glutinous rice flour 25 kg peanut oil 1 kg white sugar 25 kg special powder 1 kg
The technological process is batching → wet sugar → molding → cooking → slicing and molding → packaging.
How to make 1 Wet sugar: dissolve the sugar with water the day before making the cake, add oil and stir well, and then stir again at regular intervals.
Once, put it in the jar for later use. Commonly known as printing sugar.
2. Molding: Weigh the rice flour and wet sugar according to the ratio of 7: 8, put them into a cake grinder, fully stir for 1 min, take them out and pass through a steel wire.
Sieve. Take some cake powder from the middle of the pile and keep it as fabric. Put the cake powder into the mold, put the cloth on it, and draw it evenly with a toothed iron sheet.
The cake surface is compacted with a mold, and finally flattened with a smooth copper plate with a handle.
3. Steaming: put the cake mold in a rectangular steamer and steam it for about 8 minutes (the amount of steam should not be too large, otherwise it will affect the color of the cake).
When the cake body is slightly separated from the mold and white edges appear, the cake can be poured out and placed on the board, and then placed on the board when steaming.
Put it on the cake mold and steam it once. This is called re-steaming. Cut the steamed cake into three rectangular strips and use them on the cake surface.
Make a special cake, then fold it face to face and put it in a wooden box, cover it with Bu Zhi, let it stand for 24 hours and then slice it.
4. Slicing and molding: arrange the cake strips on a cake cutter for slicing and molding (or manually slicing), and each cake should reach 150.
More than one piece, not too thick.
Songhua pancake (Fujian flavor)
Raw material formula: cake powder 35. 10 kg, sugar 25. 10 kg.
Stuffing: cooked flour 10.50kg powdered sugar 8.20kg lard 7.80kg plum tongue 2.50kg fried peanuts 2.50.
Stir-fried white sesame seeds 2.50kg.
Production method 1. Cooking cake powder: firstly, screen glutinous rice with 14 mesh iron wire to remove rice bran powder, soak and clean it, and then pour water to drain it.
After standing and drying, put it in a pot and heat it to stir-fry the sand. After the volume of rice grains doubles, they are taken out of the furnace and cooled. Sieve out the sand and grind it into fine powder. use
10 ~ 15% dried mung bean sprouts and cake powder are mixed evenly, and stirred once every half hour to prevent heating.
Block, about 5 ~ 6 times, until the heat gradually decreases.
2. Preparation of stuffing: (1) Treatment of auxiliary materials: chop the tongue of plum with a knife, stir-fry peanuts, crush them, and stir-fry white sesame seeds.
Into pieces. (2) stuffing preparation: mix lard and granulated sugar powder, add cooked noodles, plum tongue and other auxiliary materials, and mix well to form oil.
Wet stuffing, and then divide it into small pieces.
3. Making cake powder and shaping: mix cake powder with sugar and roll it into wet cake powder. Sift half of the cake powder with a 60-mesh sieve.
Stamping, stuffing, sieving the other half of cake powder, smoothing, flattening, turning over on the cake board, naturally solidifying, and packaging.
Raw material formula Chaozhou powder 4.5 kg sugar 5 kg cooked lard 500 g water 1.25 kg citric acid.
Production method 1. Sugar sand: white sugar is dissolved in clear water and boiled into syrup. When cooking, citric acid is added and boiled to 122℃ for quenching.
Heat and stir into sugar paste, add cooked lard and mix well for later use.
2. Put the sieved Chaozhou powder on the operating table in a circle, put sugar sand in the middle and mix Chaozhou powder well.
3. Put the powder into the mold, compact it, cover it with a piece of white paper, and steam it in a steamer for 15 minutes to increase the cohesion of the powder.
4. After peeling the cake blank, hide it in cooked flour for about 1 hour, and take it out and slice it.
Jing Wei GUI Hua mung bean cake
Ingredients: 5 kg of soft sugar, 0.25 kg of osmanthus fragrans, 6.25 kg of mung bean powder and 0.625 kg of water.
Production method: Dissolve sugar, add osmanthus fragrans, mix well with mung bean powder, carefully sieve, put in a slightly compacted wooden lattice (bamboo curtain at the bottom of the wooden lattice lined with two layers of paper), and steam in a steamer for 30 minutes until the cake sticks.