1. Proportion of ingredients: mung bean powder 1 3kg, white sugar powder13kg, fried glutinous rice flour 2kg, flour1kg, vegetable oil 6kg, lard 2kg and proper amount of edible yellow pigment.
2. Production method (1) Top powder: 3 kg of mung bean powder, flour 1 kg, 3.2 kg of white sugar powder, 2 kg of lard, appropriate amount of edible yellow pigment, appropriate amount of cold boiled 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 appropriate amount of wet powder. (3) Sprinkle the sieved flour on the impression, then pour the top powder and the bottom powder into the impression respectively according to the basic proportion, flatten them forcibly, scrape them off, and pour them into a steamer for steaming.
The second kind, Beijing-style mung bean cake.
1. Proportion of ingredients: mung bean powder13kg, soft white sugar or white sugar powder1/0.7kg, osmanthus fragrans 0.25kg, and appropriate amount of water.
2. The production method is 1. Mixing powder: put the sugar powder into a dough mixer, add osmanthus fragrans diluted with a little water, and stir: add mung bean powder, stir evenly, and pour out through an 80-mesh sieve to form cake powder (subject to kneading into balls). 2. Forming: spread paper on the steamer, spread cake powder in the steamer, and gently flatten the surface with a flat plate, about 1cm thick; Sieve a layer of cake powder, then cover it with glossy paper slightly larger than the steamer, and press it with a cake mirror (that is, a bronze mirror and a copper press); Remove the glossy paper, gently sweep away the floating powder on the edge of the drawer frame, and cut it into a square of 4cm× 4cm with a knife. 3. Steaming: pad the four corners of the steamer filled with cake powder, fold them in turn, and put them in a special steamer for sealing; Boil the water (it is not advisable to boil, lest the cake turn red), steam it for 15 minutes, and then take it out. In the middle of the top surface of each small piece of product, a little red is made with a properly diluted and melted edible red pigment solution; Then, each drawer is horizontally buckled on the operating table, and then cooled.
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, flour 1 kg and 3kg of bean paste. (2) Clear water mung bean cake: mung bean powder 9. 15 kg, soft sugar 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 bed board, put sugar in the middle, add half of sesame oil and mix well, then pour in soybean powder and flour and knead well to make cake powder. 2. Blanking: prepare a flower-shaped or square wooden model for blanking. Mung bean cake is simple to make. Just sift the cake powder through a 80-mesh sieve, put it into a mold (the inner wall of the wooden mold should be coated with sesame oil), flatten and compact it, turn it over and knock it out, and put it on an iron plate to make a cake blank. That is to say, to make mung bean cake with sandwich bean paste is to put the filling-bean paste into the mold when the cake powder is less than half, and then cover, compact and scrape the cake powder. 3. Steaming the cake: put the cake blank together with the iron plate on the multi-layer wooden frame, then put the cake blank together with the wooden frame into the cage and steam for 10 ~ 15 minutes until the edge of the cake becomes loose and does not stick to hands. If the steaming time is too long, it will make the powder blank loose or shrink. 4. Finished product: after steaming and cooling, brush a layer of sesame oil on the surface of the cake.