Mung bean cake is divided into north and south according to taste, and the north is Beijing flavor. Made without any oil, the entrance is soft, but there is no oil feeling, also known as? Bean curd cake? . South China includes Su-style and Yang-style, which need oiling when making, and the taste is soft and delicate. Below, I will share with you the types of mung bean cakes. Let's have a look!
Ordinary mung bean cake
1. Composition ratio
Mung bean powder 13kg, white sugar powder 13kg, fried glutinous rice powder 2kg, flour 1kg, vegetable oil 6kg, lard 2kg and proper amount of edible yellow pigment.
Step 2: Manufacturing 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, and appropriate amount of cold water and 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.
Dafu mung bean cake
Duff mung bean cake, also known as longevity cake, is sweet but not greasy, crisp and soft, and instantly melts people's hearts.
Mung bean cake is a famous traditional specialty of Vietnam Ocean Province, which has a production history of more than 300 years. In the 1990s, Vietnamese mung bean cakes began to enter the China market. Wu Jianping, chairman of Vietnamese Huanglong Baolong Company, visited China and finally decided to live in China, the hometown of longevity? China ASEAN Youth Industrial Park, located in Quli, Fusui (30km away from Nanning International Airport), has set up a factory for production. In 2008, we formally signed a long-term cooperation contract with China Yulong Information Service Co., Ltd. at the China-ASEAN Expo. After the joint research and development of the two companies, excellent mung bean production was selected. Duff mung bean cake was born.
Duff mung bean cake
Dafu brand
Ingredients: fresh mung bean powder, sugar and vegetable oil (without any additives and artificial colors)
The shelf life is 7 months.
Origin Guangxi
Storage method: Store at room temperature in a sealed and dry place.
Online counter Taobao Search @ Dafu Mung Bean Cake
Efficacy of mung bean
Mung beans are sweet in taste and cool in nature, and have the effects of clearing away heat and toxic materials and eliminating fire. It is a traditional Chinese medicine commonly used in traditional Chinese medicine to solve many kinds of food or drug poisoning. Mung beans are rich in vitamin B, glucose, protein, amylase, oxidase, iron, calcium and phosphorus. Drinking mung bean soup often can help expel toxins from the body and promote the normal metabolism of the body. After eating greasy, fried and hot food, many people are prone to skin itching, acne, prickly heat and other symptoms, which is caused by the overflow of wet poison into the skin. Mung bean has a powerful detoxification effect, which can relieve a variety of toxins. Modern medical research has proved that mung beans can lower cholesterol, protect the liver and prevent allergies.
nutritive value
Mung bean cake is made of mung beans. According to traditional medicine, mung bean cake is sweet, cold and non-toxic. It has the effects of clearing away heat and toxic materials, quenching thirst, promoting diuresis, relieving swelling, improving eyesight, and caring skin.
Weifang jingzhi
Produced in Jingzhi Town, Anqiu City, it has a history of more than 200 years. It is characterized by unique technology, peculiar flavor, yellowish color, soft structure, elasticity, sweet taste, instant melting in the mouth, and can also relieve summer heat and detoxify, clear away lung heat and resolve phlegm. There are two kinds of materials: single material and full material. The single material is made of mung bean and white sugar. Cooked mung beans are dried, peeled, ground, mixed with white sugar, sieved with a special square steamer, pressed evenly with a copper shovel, cut into suitable rectangles and steamed. The whole piece of mung bean cake, with green shredded pork, rose sauce, walnut kernel, orange cake and other seasonings, is fresh and refreshing.
Vietnam mung bean cake
Vietnamese mung bean cake is a traditional Vietnamese cake and a flavor food worth tasting. Vietnamese first-class mung bean cake is produced in the ocean (place name) not far from coastal defense, and Huanglong brand is the best. Vietnam's mung bean cake is made of good mung beans, ground into very fine powder, and then mixed with refined sugar and oil, which tastes soft and sweet. Method for making Vietnamese mung bean cake;
1. Composition ratio
Green 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 proper amount of edible yellow pigment.
Beijing mung bean cake
1. Composition ratio
Mung bean powder 13kg, soft white sugar or white sugar powder 1.7kg, osmanthus fragrans 0.25kg, and appropriate amount of clear water.
Step 2: Manufacturing method
(1) Flour mixing: put sugar powder into a flour 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: spreading paper on the steamer, spreading the cake powder in the steamer, and gently flattening the surface with a flat plate, with a thickness of about1cm; 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); Take off the glossy paper, gently sweep away the floating powder on the edge of the drawer frame, and cut it into 4cm with a knife? 4 cm square.
(3) Steaming: the four corners of a steamer filled with cake powder are padded, stacked in turn, and placed 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.
Gugangzhanglin
What was Chenghai Zhanglin ancient port in Ming and Qing Dynasties? Red-headed boat, right? Where the oceans meet? . Every Mid-Autumn Festival, thousands of talented women often like to process and make gourmet cakes? The traditional technology and processing method of mung bean cake are exquisite. After steaming, it is crystal clear, sweet and delicious, and has a unique flavor. It is not only a delicious medicinal food cake that is suitable for the season blindly, but also a nutritious food created by Zhang Lin food culture. It can be called the leader of Mid-Autumn Festival cakes in Chaoshan area. Li Shizhen's Compendium of Materia Medica in Ming Dynasty contains: Grind mung beans into flour, filter to get powder, and stew cakes as bait. Has the functions of clearing away heat and benefiting qi, regulating five internal organs, calming the heart and strengthening the stomach. ?
Throughout the ages, Zhanglin people have a long history of stewing cakes with mung beans as bait. The processing method of mung bean cake is as follows: soak mung beans in clear water, wash them, peel off the bean skin, steam and dry them in the sun, grind them into powder (commonly known as mung bean cake (rice cheese), add white syrup (boiled with sugar water) and lard, fully stir them, put them on a cake board, repeatedly stir and knead them to make a cake paste, and then use wood carvings handed down from generation to generation. Fu? 、? Lu? 、? Shou? Words or? Shoutao? 、? Chrysanthemum? 、? Double pomegranate? In the stamping process, bean paste, sesame powder, shredded melon, peanut kernel or cashew kernel (ground) are often added as cake stuffing. After stamping, it is usually put into a steamer and steamed for 5- 10 minutes, which becomes a fragrant, soft, smooth, cool, unique, refreshing and mouth-watering Zhang Lin mung bean cake.
Soviet mung bean cake
1. Composition ratio
(1) Bean paste and mung bean cake: 8.25 kg of mung bean powder, 8 kg of soft sugar, 5.75 kg of sesame oil, flour 1 kg and 3 kg 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.
Step 2: Manufacturing method
(1) Flour mixing: Put mung bean powder and flour on the counter, put sugar in the middle, add half sesame oil, stir well, then dig in bean powder and flour and knead well to get cake powder.
(2) Blanking: 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 the cake powder filled in less than half of the mold? Bean paste, then cover with cake powder, compact and scrape.
(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 into 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.
Zhenyuantong mung bean cake
Since ancient times, there has been a saying that medicine and food are homologous. Mung bean cake with mung bean powder as raw material has always been a traditional early summer food in China. According to the analysis of modern food hygiene, mung bean is rich in starch, protein, fatty oil, vitamin A, B 1, B2, nicotinic acid and other nutrients, which is very beneficial to human body and has many wonderful uses. On this basis, Zhenyuantong mung bean cake produced various flavors of mung bean cakes.
Zhenyuantong mung bean cake not only has a wide variety, including egg yolk, floss, oats, matcha, bean paste, chocolate, coffee, egg yolk, sugar-free and so on. It is also made of fine raw materials such as soft sugar, vegetable oil, mung bean powder, flour, rice flour, rose sauce, red bean paste, salted egg yolk, and fruit material. It has a regular shape, light yellow and so on.
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