Mung bean cake is steamed
is steamed.
Mung bean cake is one of the traditional specialties of pastry, is a summer snack. According to legend, ancient Chinese ancestors, in order to seek peace and health, the Dragon Boat Festival will consume zongzi, xionghuang wine, mung bean cake, salted duck eggs and these foods.
According to the taste of the south and north, the north that is, Beijing-style, the production does not add any grease, the entrance is fluffy, but no sense of grease; South including the Soviet-style and Yang-style, the production of the need to add fat, soft, delicate texture.
The main ingredients of mung beans are boiled mung bean flour, steamed taro flour (or wheat flour, pea flour), vegetable oil (sesame oil), cooked lard, sugar, sugar roses, black jujube meat, cinnamon sugar. It is sweet and cold in nature, non-toxic, and has the effects of clearing away heat and detoxification, removing heat and thirst, inducing diuresis, eliminating swelling, and brightening the eyes to reduce cataracts. It has the characteristics of standardized and neat shape, light yellow color, fine and compact organization, and fragrant and soft taste without sticking to the teeth.
Mung bean cake north-south differences
South China's mung bean cake
size is relatively small, light taste, melt in the mouth, to Guilin, Liuzhou mung bean cake as a representative
Central and northern China's mung bean cake
oil, sugar more, individual places have a filling, the size of the south than China's larger
eat sweet and tasty to the middle and lower reaches of the Yangtze River, Beijing, represented
eat sweet and delicious to the middle and lower reaches of the Yangtze River, Beijing, and the middle and lower reaches of the Yangtze River, the middle and lower reaches of the Yangtze River, the middle and lower reaches of the Yangtze River, Beijing. The middle and lower reaches of the Yangtze River and Beijing as a representative
Mung Bean Cake in the Northeast
The size of the same size as the Northeastern people, larger
Eat mung bean sense of the thicker, fluffy and tasty, slightly sweet taste, basically does not contain oil, so eat a lot of more dry
You can also be combined with water, milk to eat, to enjoy the different flavors
Nowadays, both the North and the South of mung bean cake in the taste and texture of the mung bean cake. Mung bean cake taste taste are unconsciously reached the "more oil", "more sugar", "more filling" **** knowledge.
How to make transparent mung bean cake
Steamed with hoof powder.
Mung bean flour 300g, sugar 25g, honey 120g, sugar cinnamon 25g, olive oil 30g, sesame oil 3g.
Mung bean cake practice:
1, mung bean flour in a bowl (mung bean flour I bought in the supermarket);
2, on the pot to steam for 25 minutes;
3, cooled mung bean flour crushing (cooled mung bean noodles are more solid, need to be processed);
4, cooked mung bean noodles through a sieve;
5, the rest of the mung bean noodle particles into a plastic bag, crushed with a rolling pin;
6, all the mung bean noodles are put into a container;
7, into the sugar, honey, and other ingredients and mix it well;
8, will be mixing after the mung bean noodle into the moon cake mold (no mold can be used with any container);
9, I use a Lekker's box cover the mold, hard compaction (do the moon cake buckle down from top to bottom pressure, do the mung bean cake when the mung bean powder is loose, need to reverse compaction);
10, remove the Lekker's box, the mung bean cake is already in the mold was compacted;
11, will be snapped to the mold in the plate;
12, gently push the handle, the mung bean cake buckle can be
not eaten mung bean cake how to store
mung bean cake sealed with plastic wrap, and then placed in a low-temperature, dry environment to save, if a short period of time to consume can be placed in the refrigerator, but refrigeration may let the mung bean cake soaked in moisture, affecting the taste, so you can not be a long time to refrigerate. It is not possible to refrigerate it for a long time.