How to make mung bean cake
Take out a proper amount of mung bean flour, glutinous rice flour and common flour, then mix them together and steam them for 30 minutes. After steaming, take it out and let it cool. Roll the powder by hand and sieve. Take out the butter and melt it in water. You can also bite it in the microwave for 2 minutes. Then pour the fine sugar into the butter and stir until it melts. Then pour the butter into the sieved powder and knead it into a ball with a size of about 25 grams. Take a small piece of red bean paste and wrap it in a small ball.
How to make mung bean cake with mung bean noodles? Mix mung bean flour with flour and glutinous rice flour, put it in a steamer, steam it in water, put a piece of gauze on the flour during steaming to prevent water vapor from entering the flour, then sieve the flour, steam the flour and glutinous rice flour together for half an hour, then mix the three kinds of flour evenly and sieve them together, melt the butter, mix the sugar powder, glucose powder and salt into the mung bean flour, and rub the butter and corn oil evenly with both hands. Put the sieved powder into the mold, compact and shape around it, cover the mold with a clean panel, turn the mold over, and press the button to push out the mung bean cake, thus making the mung bean cake.
The method of crystal transparent mung bean cake is 1. Prepare proper main ingredients and seasonings, such as mung bean powder, glutinous rice flour, white sugar, mung bean paste and peanut oil, knead and mix the mung bean powder, glutinous rice flour, white sugar and plain oil, and then sieve them with a close-eye sieve, which is the base powder of the cake. Then spread a layer of base powder under the block, spread bean paste or jujube paste in the middle, and spread a layer of cake powder on it.
2. Prepare clear water, sugar, jelly powder, peeled mung beans, cockscomb flowers, sugar water, etc. Stir water, sugar and jelly powder in a bowl, then put them in a cage, steam for 20 minutes on high fire until they melt, and take them out for later use. Put peeled mung beans in a pot with sugar water, cook for half an hour with low fire, and then take them out for later use. After the cockscomb is flushed, absorb the water. First, a part of jelly powder sugar water is mixed with boiled mung beans.
Tips for making mung bean cake 1. Pay attention to the amount of water. Don't throw 30 grams of water at the lowest point of mung bean cake, and don't throw more than 50 grams of water at the highest point. Adjust according to your own taste.
2. Make it according to your appetite and number of people. If you can't finish eating, you can seal it with a fresh-keeping box.
3. When choosing mung bean noodles, it is best to choose fresh mung bean noodles without impurities, which will have a good taste. Never buy anything with impurities, which will affect the taste.
4. Prepare all the materials, add sugar and osmanthus into clear water and mix well, then pour the sugar juice into mung bean powder and knead it into dough. Grease the mold for later use, take a proper amount of mung bean flour dough, put it into a grinding tool for pressing and molding, and then knock out the green mung bean cake, so that the mung bean cake is ready. This is a relatively simple method and can be made with molds.
5, the practice of pure old-fashioned mung bean cake. Put the steamer cloth on the steamer, then put in the green mung bean cake, cover it with high heat and steam for 20 minutes. Take out the steamed mung bean cake and let it cool before eating. The mung bean cake made by this method is fresh and soft, so you can try it sometime.
6. There is another trick to making mung bean cakes. Take out a bag of peeled mung beans and prepare some white sugar powder, salad oil, red bean paste and fresh mint. First, soak peeled mung beans in clear water for three hours, so that mung beans will absorb water and expand. After soaking, add a little water into it, and the amount of water should just not exceed that of mung beans. Boil them in a non-stick pan over high heat, and then slowly cook them over low heat. Just like frying red bean paste at ordinary times, when they are soft and rotten, they are broken with a machine, filtered with a sieve, and then put back into the pot until they are almost dry. In the meantime, keep stirring them with a wooden spoon, which will help prevent the bottom from being burnt. Then sieve. If you feel that the bean paste is not dry enough after sieving, you can wrap it with thick gauze to squeeze out the excess water. Don't squeeze the bean paste too dry, otherwise it won't agglomerate. You should add oil or water, break about ten fresh mint leaves with a mortar, then wrap all the broken leaves with emery cloth to squeeze out the juice, put it into the dough, and finally put the blended mung bean powder into the mold.
In short, making mung bean cakes is not that difficult. Everyone can make mung bean cakes quickly as long as they study hard, and the supplies for making mung bean cakes are relatively simple. After reading the above article, everyone can go home and try.