Question 2: How to make mung bean cake without a mold and oven can be steamed in a cage
Beijing-style mung bean cake
1. proportion of ingredients
mung bean flour 13 kg, powdered milky white sugar or powdered white sugar 11.7 kg, sugar cinnamon 0.25 kg
mung bean cake catty, water Appropriate amount.
2. production method
(1) mixing powder: powdered sugar into the pasta machine, add a little water diluted sugar cinnamon, stir: and then put into the mung bean powder, stirring evenly, poured through the 80 mesh sieve, that is, into the cake powder (to be able to pinch into a ball shall prevail).
(2) molding: in the steam drawer on a good paper, the cake flour flat in the steam drawer, with a flat plate gently pushed the surface, about 1 cm thick; and then sieve a layer of cake flour, and then a little larger than the steam drawer with a piece of light paper to cover the cake flour, cake mirror (i.e., copper mirror, copper press) pressure light; remove the light paper, gently sweep away the drawer frame edge of the floating powder, with a knife to cut into a 4 cm × 4 cm square.
(3) steaming: the corners of the steam drawer loaded with cake powder cushion up, stacked up in turn, into the special steamer sealed tightly; boil the water (should not be over-boiled, so as not to cake color red), steamed for 15 minutes after taking out the middle of the top surface of each small piece of product, with the appropriate dilution of melted edible red pigment liquid to play a little red; and then each drawer respectively, flat buckle in the operating table, cooled that is.
Question 3: the process of making mung bean cake Main ingredients: mung beans
Ingredients: raisins, matcha powder, glutinous rice flour, sugar, butter, vegetable oil
Practice:
mung beans soaked in hot water for an hour, put into a pot with a small amount of boiling water and cook slowly over low heat, cook until the mung beans are completely soft and cease fire.
If you don't have enough water halfway through, you can add more, but don't add too much each time, so as not to press out the mung bean paste after cooking will be very clear.
Cooked mung beans with powder sieve loaded, put a basin underneath to receive, above the left hand to hold the sieve, the right hand with a spoon to press, the mung bean sand from the fine hole pressure,
Press out part of the available chopsticks from the powder sieve under the scrape to the basin, and then continue to press until the basic pressure is not too much out of the remaining is the mung bean skin and some of the small amount of mung bean sand.
If you think it's a shame, you can also put the powder sieve in a basin, and then rinse the powder sieve in the mung bean skin with water, so that the mung bean sand will be washed into the basin below
When the mung bean sand settled to the bottom of the basin, pour off the top of the water, and the bottom is mung bean sand. You can also wash them all this way, but the sand will come out cleaner.
If you use peeled mung beans, you can save these steps, but the skin of the mung bean has a heat-clearing effect, so I think the peeled mung beans cooked mung bean sand eaten not so good. ^_^
Extruded green bean paste add sugar, matcha tea powder, a small amount of glutinous rice flour mix, glutinous rice flour must only add a small amount of a little bit oh! Just to make the green bean paste more viscous.
Hot pan into the vegetable oil, hot oil and good and pour into the mung bean paste fried, fried until the water is basically scattered, add some butter and cut good raisins, and so the mung bean paste fried to the more dry when sheng out.
Fried mung bean paste cooled for a while, divided into a number of equal parts, take a round into the mold and press out the form can be. ^_^ You can also wrap the filling in the green bean paste!
PS: 1, the process of frying green bean paste must be constantly turning, so as to avoid the bottom of the paste off. Raisins with or without it does not matter.
2, because of the addition of glutinous rice flour, the texture is not so loose, maybe I added more. Try not to add, or use maltose instead of glutinous rice flour. It should be done well and will not fall apart
Question 4: How to make mung bean cake with mung beans (easy) I know my mother often do
Ingredients
Mung beans 100G-200G, rock sugar 20G-40G, about 400G of water, agar 15G
Method of standing beans washed with an oil-free frying pan after frying the water
Add the water, ice sugar stewed until soft and cooked. Add water and rock sugar and simmer until soft
Pour out about half of the green bean soup and keep it as a drink
Pour the rest of the green bean soup into another bowl and put in the chopped agar
Put the green beans at the bottom of the soup into the food processor to break up the soup
Put the agar in the pot and cook on low heat until the agar melts away
Add the broken up green bean paste and cook for one minute
Pour into a mold and refrigerate to form a shape. Pour into molds, refrigerate and shape as you eat
Question 5: How to make mung bean cake? The way to do it at home ... Recipe 1
Mung bean cake can not only be used as a pastry, but also to eliminate the summer heat, in our country in the north and south are made, but the north of the mung bean cake is generally not filled, the south of some with filling.
Raw material recipe mung bean flour 12.5 kg sugar 13 kg sesame oil 3 kg cinnamon 1 kg bean paste filling 27.5 kg lemon yellow pigment 5 grams of sesame oil 1.5 kg (to do the paint)
Production method 1. Mung beans are selected, sifted, cleaned with water, filtered out sediment, boil in a pot, to the skin broken bloom, remove the water rinse and dry, on the coarse mill back to remove the skin, and then on the fine grinding powder, sifted out of the coarse powder, that is, the production of mung bean flour.
2. Mixing powder in the powder machine into the powdered sugar, and then add the amount of mung bean powder equivalent to 10% of the water and a small amount of lemon yellow pigment, mix well. Then add mung bean flour and sesame oil mixing evenly, so that the material is soft and hard dry and wet properly, after mixing, take out, through the 16 purpose sieve, so that the material powder is fully loosened.
3. into the mold. Mung bean cake molding mold, generally made of hardwood. Can be made into a square, rectangular, hexagonal, plum blossom shape, etc. as needed. Can also be engraved with floral patterns.
Powdered material in the mold should be sprinkled with wooden molds, with bean paste filling must be pre-filled into small pieces of agents, placed in the center of the wooden mold, up and down around the powder to fill the flat, flip the mold, tap the bottom with a wooden stick, buckle in the padded steamer plate with a paper pad. Can also be sprinkled with powder after the wooden mold, lightly press the mold with your fingers, remove about 1/3 of the powder, and then put into the pre-made bean stuffing agent, compacted with your hands and then sprinkled with powder, scraping.
4. Steaming. Buckle in the steam plate on the mung bean cake billet, available high-pressure steam cabinet, can also be used to steam the big steamer. Steam time should be mastered, because the steaming time is too long will produce a fixed paste, if the steam is too large, too short a time, will make the bottom of the finished product hard.
From the steam plate to take down the steamed mung bean cake, should also be the same as when the material, to use the method of turning the tap to exit the wooden mold, so as not to cause loose broken, affecting the quality of the finished product.
In order to facilitate the removal of the finished product from the steam plate, usually use a piece of wood with the same size as the steam plate to cover the mung bean cake, so that the mung bean cake sandwiched between the steam plate and the board, turn the steam plate and the upper and lower position of the board, placed in the operation case, open the steam plate, remove the padded paper, over the wind and cooled, can be packaged.
Recipe 2
Water Mung Bean Cake
Water Mung Bean Cake is a traditional specialty of Ningbo, Zhejiang Province, with many years of production and marketing history. In the past, the water mung bean cake is a spring seasonal refreshment, mostly produced during the Qingming Festival to the Jingwu Festival. Therefore, the point is popular, and now the reform process, has been supplied throughout the year.
This mung bean cake, block type neat, black and green color, oily and bright, soft and sweet, with sand, taste and mouthfeel, rich in nutrients, especially for the elderly and children.
Recipe for raw materials (100 kg of finished products) 29 kg of powdered sugar, 21 kg of mung bean powder, glutinous rice flour 7 kg of 25 kg of sesame oil, 16 kg of bean paste filling rose 1 kg
Production method First processed mung bean powder, mung beans, washed, cooked to blossom, dried, peeled, crushed into powder; and then the system of bean paste filling, the red beans boiled, rolled into a paste, and then added to the sugar boil, cook to the appropriate time to add the rose and a little sesame oil, and then add a little sesame oil to the appropriate time to add the rose. Rose and a little sesame oil, mix and that is to become; powdered sugar with sesame oil and mix well; add mung bean powder, and finally add glutinous rice flour and mix well; ready cake mold, will be mixed with mung bean powder sifted to the mold (in the middle of the bean paste filling), scrape the surface, take off the mold to the steam plate. Steam on the stove can be cooked (steam to control the fire and time, too long to spread, short time is hard bottom); out of the pot to cool down after a good can be boxed, boxed in the cake on the surface with sesame oil brush again.
Recipe 3
Sichuan mung bean cake
Mung bean cake is a traditional summer cake species in Sichuan Province. It is characterized by soft and delicate, sweet and cool, especially refreshing.
Raw material recipe mung bean powder 18.25 kg bean sand 10.75 kg peanut oil 7.25 kg Sichuan white sugar 12.75 kg caramel 3.5 kg
Production method 1.system of mung bean powder: mung beans mixed with net sand sand, fried for about 5 minutes, the beans into a golden yellow can be. Ground into flaps after frying, sieve the bean shells, sprinkle warm water to wet (100 kilograms of mung beans need 8 to 9 kilograms of warm water). Wetted and left to stand for about 2 hours, ground into powder, and then sifted through an 80-eye sieve, standby.
2. Mixed powdered sugar: first white powdered sugar, caramel, peanut oil put in the mixer for 2 to 3 minutes, and then under the mung bean powder, and according to the product of 5 to 7% to add water and then mix for 7 to 8 minutes, so that the integration of soft and fine, semi-finished products.
3. system bean sand: the rice beans hollowed out, boiled, simmered (simmered on a small fire for about 10 hours), and then kneaded with gauze or rubbed sieve squeezed (you can also use a pulverizer powder broken and then filtered); and then take the pulp ...... >>
Question 6: How to make mung bean cake? Recipe 1
Mung bean cake can not only be used as a pastry, but also to eliminate the summer heat, in the north and south of our country are made, but the northern mung bean cake is generally not filled, the south has some with filling.
Raw material recipe mung bean flour 12.5 kg sugar 13 kg sesame oil 3 kg cinnamon 1 kg bean paste filling 27.5 kg lemon yellow pigment 5 grams of sesame oil 1.5 kg (to do the paint)
Production method 1. Mung beans are selected, sifted, cleaned with water, filtered out sediment, boil in a pot, to the skin broken bloom, remove the water rinse and dry, on the coarse mill back to remove the skin, and then on the fine grinding powder, sifted out of the coarse powder, that is, the production of mung bean flour.
2. Mixing powder in the powder machine into the powdered sugar, and then add the amount of mung bean powder equivalent to 10% of the water and a small amount of lemon yellow pigment, mix well. Then add mung bean flour and sesame oil mixing evenly, so that the material is soft, hard, dry and wet properly, after mixing, take out, through the 16 purpose sieve, so that the material powder is fully loosened.
3. into the mold. Mung bean cake molding mold, generally made of hardwood. Can be made into a square, rectangular, hexagonal, plum blossom shape, etc. as needed. Can also be engraved with floral patterns.
Powdered material in the mold should be sprinkled with wooden molds, with bean paste filling must be pre-filling pulled into small doses, placed in the center of the wooden mold, up and down around the powder to fill the flat, flip the mold, tap the bottom of the wooden stick, buckle in the padded steamer plate with a paper pad. Can also be sprinkled with powder after the wooden mold, lightly press the mold with your fingers, remove about 1/3 of the powder, and then put into the pre-made bean stuffing agent, compacted with your hands and then sprinkled with powder, scrape flat.
4. Steaming. Buckle in the steam plate on the mung bean cake billet, available high-pressure steam cabinet, can also be used to steam the big steamer. Steam time should be mastered, because the steaming time is too long will produce paste, if the steam is too large, too short a time, will make the bottom of the finished product hard.
Question 7: Wooden mold quickly and easily demolded (for mung bean cake and iced moon cake) how to do Ingredients
Wooden mold
Wooden rolling pin
Wooden mold quickly and easily demolded (for mung bean cake and iced moon cake) practice
The previous practice is not to say, from the beginning of the preparation of the mold to fill in.
The molds do not need to be brushed with oil in advance (except for molds that have not been maintained for a long time). For example, if you are making mung bean cake, use a spatula to fill the mold with mung bean cake, press it firmly and scrape it flat.
Mold upside down, with a rolling pin to knock the left knock right, see the edge out of the late, with a rolling pin on the back of a few knocks on the fall. The mold must be put on the drop low, or fall down will fall deformed.
Question eight: do mung bean cake, the surface is very sticky that mold how to carve out a complete mung bean cake mold on the oil
Question nine: how to make mung bean cake at home mung bean cake of various flavors of the production of mung bean cake a common mung bean cake 1. proportion of ingredients mung bean flour 13 minutes jin, 13 kg of powdered sugar, 2 kg of fried glutinous rice flour, 1 kg of flour, 6 kg of vegetable oil, 2 kg of lard, edible yellow pigment moderate. Yellow pigment appropriate amount. 2. Production methods (1) top powder: 3 kg of mung bean flour, 1 kg of flour, 3.2 kg of powdered sugar, 2 kg of lard, edible yellow pigment moderate ...
Question 10: Why is the pressure mung bean cake old sticky mold mold first point of oil