How to make mung bean sorbet

How to make mung bean sorbet? Everyone must have eaten mung bean sorbet! The sweet and soft texture accompanied by the rich mung bean flavor brings enjoyment to the taste buds and pleasure at the same time. I have collected and organized the information about how to make mung bean sorbet for you, take a look.

How to make mung bean sorbet 1

Ingredients

Skinless mung beans 300 grams of water Yee 68 grams of granulated sugar 80 grams of butter 90 grams

Mung bean sorbet practice

Arrangement of ingredients.

Stripped mung beans. Soak overnight.

Steam in a pot. There is little excess water when I steam them this way. You won't need to fry them for a long time afterwards. If you don't have this machine, you can use a steamer, rice cooker, whatever. I use a silicone steamer mat, and gauze is a good substitute.

Grammy Kitchen Steam peeled green beans at 120 degrees for 30-35 minutes.

After steaming, crushed with a finger.

Pour into the main pot of Grimme Kitchen, add butter, granulated sugar, water Yee. Begin to break the wall. Here, if you do not have this pot, it is okay to crush it with a spoon, a wallbreaker can beat it, and a meat grinder can be 。。。。 There are no special provisions

3-8 gears rotating open, 30 seconds to stop and use a scraper to organize the walls. If you guys can't beat dry with a wallbreaker, add a little water, it's okay, and follow up with a non-stick pan to process and fry dry a bit on the line.

Hit 4 30 seconds, that is, 2 minutes. Right. You read that right, that's 2 minutes ！！！！ Non-stick spatula. Touch it with baking gloves and it's not sticky. Can form a ball. Pan frying students are the same, just remember this state!

Can form a ball.

Dig out, the pan is clean.

300 grams of beans came out 800 grams of mung bean paste. Divide it into as many as you want. I split 40 grams into 20 here. If you like cranberries, you can add a little bit of tart dried cranberries here

Take out my pink mooncake grater

Stuff it in.

Press it all out. It won't stick to the grater, don't worry. Embossing here took me 13 minutes. Well, the whole process was very painless.

Done.

Mung bean sorbet ingredients

Peeled mung beans 200 grams

40 grams of butter

180 grams of condensed milk

How to make mung bean sorbet

Step 1, to do the most basic mung bean sorbet The ingredients are very simple: peeled mung beans, butter, condensed milk. If you can buy peeled green beans is the best, otherwise you have to manually soak green beans manually rub skin. Of course it's not impossible to do it with the skin on, but the texture will be very rough.

Step 2, green beans / peeled green beans need to be soaked in advance for about eight hours (you overnight soak on it ~), be sure to soak through!

Step 3, soaked through the mung beans with a little pinch should be able to pinch, if you can not pinch, soak for a while, really soaked through the words after the steam cooking crushed will be a lot easier, anyway, soaked for so long, it is not so bad for a while.

Step 4, soaked mung beans on the pot on high heat steam 25 minutes. Here I just took a pot of water steam, because the amount is not much, save things, of course, you can also take the kind of steamer steamer or something, can, depending on your convenience!

Step 5, steamed mung beans should be very soft, with a gentle pinch into the mud of the kind, this can be, not if you steam for a while. (Be careful when you test pinch the beans with your hand, it will burn your hand!)

Step 6, the next step is to sieve! I recommend sifting while hot, but you don't want to purely steam on the hand ah, a little wait for a little cooler and then get. Steamed 'mung beans into the sieve, gloves with a good drawing circle crushed and pressed through the sieve. This step to be a little patient, a little laborious time (you soak the more transparent steamed more glutinous, the easier this step).

Step 7, too hot to hand, with a spoon a little bit to get, patience! Good soup also need to slow fire stew, good pastry should be slow, fine to each step. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

Step 8, the butter into the pot after digging a hole slowly melt away, and then and mung bean powder stir fry, here do not need to stir fry especially carefully, of course, if you're lazy, you can also use a wallbreaker / a grinder to play this mung bean powder, but I really tell you, hit out of the powder is not sifted fine, the finished product taste is also a level of difference, because after all, the machine has to hit the particles of it! ～The first thing you need to do is to use your hands to use the machine, and then decide for yourself.

Step 9, grinding sieve finished, medium heat pot to heat the pot (keep the heat in low, because you do not want to burn paste), the pot is hot add mung bean flour and butter.

Step 10: Melt the butter slowly in a hole in the pan, then stir-fry the mung bean flour, no need to stir-fry especially carefully. Then you can put in the condensed milk, after the condensed milk can be patient and carefully stir fry evenly. Remember to keep the heat on medium-low, and the whole process of stir-frying is about 5-10 minutes.

Step 11, then you can put the condensed milk, put the condensed milk can be patient point carefully stir fry evenly. Remember to keep the heat on medium-low at all times, and then stir-fry for about 5-10 minutes.

Step 12, stir-fried green beans should be into the mud installed, with a little fine sand of the kind. The overall feeling should be pressed hard can be stuck together, but a little pounding and will be scattered kind of. In short, you fried to this extent is good!

Step 13, after a little cooling, you can press the mold ~ I took the most basic mung bean cake mold to show you a look. Remember to press it firmly! Otherwise, there will be small gaps, it is not very nice.

Step 14, molds, you want to choose what to choose what, a lot of treasure, get a set can turn out a lot of tricks!

Step 15, pressed the mold of the mung bean cake can be eaten directly, but I strongly recommend that you refrigerate for a while before eating, you will find a new world! The chilled mung bean cake is like a very firm sorbet! It's a hundred times better than warm/room temperature mung bean cake!

Step 16, well, the practice is actually very simple, but to make delicious mung bean sorbet is actually the details! Details determine success or failure ~ the last can add their own embellishments Oh! Send people to guests to eat their own, are super face, and summer to a piece, absolutely satisfied! Eat to go ~