The production of various flavors of mung bean cake I. Ordinary mung bean cake 1. proportion of ingredients mung bean powder 13 minutes kg, 13 kg of sugar powder, 2 kg of fried glutinous rice powder, 1 kg of flour, 6 kg of vegetable oil, 2 kg of lard, edible yellow pigment appropriate amount.
2. Production method (1) top powder: mung bean flour 3 kg, 1 kg of flour, sugar powder 3.2 kg, 2 kg of lard, edible yellow pigment appropriate amount of cold water and into wet powder. (2) the bottom of the powder: 10 kilograms of mung bean flour, fried glutinous rice flour 2 kilograms, 9.8 kilograms of powdered sugar, vegetable oil 6 kilograms, add the right amount of cool water and into a wet powder.
(3) the sifted flour sprinkled in the mold, and then the top powder and bottom powder according to the basic ratio were poured into the mold, with a strong pressure and scraping, poured into the steam drawer, steamed can be. Second, Beijing-style mung bean cake 1.ingredients ratio mung bean flour 13 kg, powdered sugar or sugar 11.7 kg, sugar cinnamon 0.25 kg, water.
2. production method 1 mixing: powdered sugar into the pasta machine, add a little water diluted sugar cinnamon, mix: and then into the mung bean flour, mix well, pour through 80 mesh sieve, that is, into the cake powder (to be able to pinch into a ball shall prevail). 2 molding: in the steamer drawer lined with paper, the cake powder spread in the steamer drawer, gently pushed the surface of the flat plate, about 1 cm thick; and then sieve a layer of cake powder, and then a light paper slightly larger than the steamer drawer, and the cake powder, and then the cake powder, the cake powder, and then the cake powder. Steam drawer slightly larger than the light paper cover the cake powder, with cake mirror (i.e., copper mirror, copper press) pressure light; remove the light paper, gently sweep away the floating powder on the edge of the drawer frame, with a knife to cut into 4 cm * 4 cm square.
3 steaming: will be loaded with cake powder steam drawer corners of the pad up, stacked up in turn, into the special steamer sealed; boil the water (should not be over-boiled, so as not to cake color red), steam 15 minutes after taking out, in the middle of the top surface of each small piece of product, with the appropriate dilution of melted food red pigment liquid to play a little bit of red; and then each drawer respectively, flat buckle in the operating table, cooled, that is. Third, the Soviet-style mung bean cake 1.ingredients ratio (1) bean paste mung bean cake: mung bean flour 8.25 kg, 8 kg of sugar, sesame oil 5.75 kg, 1 kg of flour, 3 kg of bean paste.
(2) water mung bean cake: 9.15 kilograms of mung bean flour, 8.65 kilograms of sugar, 6.25 kilograms of sesame oil, 1 kilogram of flour. 2. Production method 1 mixing: mung bean powder, flour on the board, put sugar into the middle and add half of sesame oil and stir, and then pull out into the bean powder and flour, rubbing evenly, that is, into the cake powder.
2 billet: prepare flower-shaped or square wooden model for billet. Qing Shui mung bean cake billet making is simple, just cake powder through 80 mesh sieve filled with mold (wooden mold wall to be coated with a layer of sesame oil), press flat snap, turn over and knocked out, placed on the tin plate, that is, into the cake billet.
Sandwich that bean paste green bean cake billet, is less than half of the cake flour into the mold into the filling - bean paste, and then covered with cake flour compaction, scraping that is. 3 steamed cake: made of cake billet together with the tin plate on the multi-layer wooden frame, then the cake billet together with the wooden frame into the cage steamed 10 to 15 minutes, to be cake edge loose and not sticky hands that is good. It is good to wait until the edge of the cake is fluffy and does not stick to the hand.
If you steam the cake too long, it will make the flour loose or shrink the tendons.4 Finished product: After steaming and cooling, brush a layer of sesame oil on the surface of the cake.
Simple mung bean cake practice
Ingredients prepared: 300 grams of mung beans, vegetable oil, 1 tablespoon, 30 grams of sugar.
Note:
1, mung beans do not soak for too long, otherwise it will send out bean sprouts;
2, soak the degree of judgment, with the hand pinch out a grain of mung beans, a little hard to knead can be rubbed off the skin of the beans can be;
3, there is no mold does not matter, just for the sake of styling, just to join the other materials and stir can be consumed, or you can also be used as a filling wrapped in dough to make other snacks to eat together.
Steps --
1, green beans into the crock pot with the right amount of water to boil off the heat and simmer for 4 hours;
2, fishing out the green beans, with a cooking stick broken;
3, beat the good green bean puree, add sugar;
4, electric Pie pan or non-stick pan with vegetable oil, fry the sugar added mung bean puree, remove some of the water, this step takes longer;
5, fry until the mung bean puree can be balled up into a ball;
6, cooled with a moon cake mold to press out a beautiful flower;
7, refrigerated and ready to eat.
The practice of mung bean cake
Various flavors of mung bean cake production
First, the ordinary mung bean cake
1. Proportion of the ingredients mung bean powder 13 minutes catty, 13 kilograms of powdered sugar, 2 kilograms of fried glutinous rice flour, 1 kilogram of flour, 6 kilograms of vegetable oil, 2 kilograms of lard, edible yellow pigment in appropriate quantities.
2. Production method (1) top powder: mung bean flour 3 kg, 1 kg of flour, sugar powder 3.2 kg, 2 kg of lard, edible yellow pigment appropriate amount of cold water and into wet powder. (2) the bottom of the powder: mung bean flour 10 kilograms, fried glutinous rice flour 2 kilograms, 9.8 kilograms of powdered sugar, vegetable oil 6 kilograms, add the right amount of cold water and into a wet powder. (3) the sifted flour sprinkled in the mold, and then the top powder and bottom powder according to the basic ratio were poured into the mold, with a strong pressure and scraping, poured into the steam drawer, steamed can be.
Second, Beijing-style mung bean cake
1. proportion of ingredients mung bean powder 13 kilograms, 11.7 kilograms of powdered sugar or white sugar, sugar cinnamon 0.25 kilograms, the right amount of water.
2. production method 1 mixing: powdered sugar into the pasta machine, add sugar cinnamon diluted with a little water, mix: and then into the mung bean flour, mix well, pour through 80 mesh sieve, that is, into the cake powder (to be able to pinch into a ball shall prevail). 2 molding: in the steamer drawer on the paper, the cake powder spread in the steamer drawer, gently pushed the surface of the flat plate, about 1 cm thick; and sieve a layer of cake powder, then a light paper slightly larger than the steamer drawer, and then the cake powder, and the cake powder, the cake powder, the cake powder, and the cake powder, the cake powder, the cake powder, the cake powder, the cake powder, the cake powder, and the cake powder. Sift a layer of cake flour, then use a light paper slightly larger than the steam drawer to cover the cake flour, with cake mirror (i.e., copper mirror, copper press) pressure light; remove the light paper, gently sweep away the floating powder on the edge of the drawer frame, with a knife, cut into 4 cm * 4 cm square. 3 steaming: will be loaded with cake flour steam drawer corners of the cushion up, stacked up in turn, into a special steamer sealed tightly; boil the water (should not be over-boiled, so as to avoid the cake color turns red), steam for 15 minutes and then take out, in the middle of the top surface of each piece of product In the middle of each small piece of product top surface, with the appropriate dilution of melted food red pigment liquid to play a little red; and then each drawer were flat buckle on the operating table, after cooling that is.
Third, the Soviet-style mung bean cake
1. proportion of ingredients (1) bean paste mung bean cake: mung bean flour 8.25 kg, 8 kg of sugar, sesame oil 5.75 kg, 1 kg of flour, 3 kg of sand. (2) water mung bean cake: mung bean powder 9.15 kilograms, 8.65 kilograms of sugar, 6.25 kilograms of sesame oil, 1 kilogram of flour.
2.production method 1 mixing: mung bean powder, flour on the board, put the sugar into the middle and add half of sesame oil and stir, and then pull out into the soybean flour and flour, rubbing uniformly, that is, into the cake powder. 2 billet making: prepare flower-shaped or square wooden model for billet making. Qing Shui mung bean cake billet making is simple, just cake powder through 80 mesh sieve filled with mold (wooden mold wall to be coated with a layer of sesame oil), press flat snap, turn over and knocked out, placed on a tin plate, that is, into the cake billet. Sandwich that is bean paste green bean cake billet, is less than half of the cake flour into the mold into the filling - bean paste, and then cover the cake flour compaction, scraping that is into the 3 steam cake: made of cake billet together with a tin plate on a multi-layer wooden frame, then the cake billet together with the wooden frame into the cage steamed 10 ~ 15 minutes, to be cake edge loose and not sticky hands that is good. If steamed too long, will make the biscuit loose or shrink tendons.4 Finished: steamed and cooled in the cake surface brush a layer of sesame oil is ready.
How to do mung bean cake delicious?
Mung Bean Cake
Mung Bean Cake belongs to the pastry category in Chaozhou snacks. It is sweet and refreshing, and used to be a very popular pastry in the folklore. Like the sesame cake introduced below, it was a common "hand-me-down" (i.e., a gift when meeting) among relatives and friends in the past.
Mung bean cake preparation method foot take mung bean shore soak clean, steamed, dried, and then a small mill into a powder to be used; take the sugar in the pot with water, with a small fire to make back to the sand powdered sugar, flour on the steamer after steaming, with a dense sieve sifted. Take 300 grams of sugar powder, 100 grams of flour, 100 grams of soybean flour, add 100 grams of cooked peanut oil. Rub vigorously, and then use the special wooden seal to print, print out and put jong oven slightly baked can be eaten.
Printed mung bean cake, - must be adjusted to the cooked peanut oil, so that in the printing, the raw materials will not stick to the wooden seal.
Mung bean cake
Do at home can be done in proportion to the raw materials
Recipe: 1. Beijing-style mung bean cake, mung bean flour 40 kg, 13 kg of pea flour, 44 kg of sugar, cinnamon 1 kg
?2 Beijing-style cinnamon cake, mung bean flour 12.5 kg, 10 kg of sugar, 0.5 kg of cinnamon
?3 Suzhou-style bean paste cake, mung bean flour 33 kg, 10 kg of sugar, 0.5 kg of sugar, 0.5 kg of cinnamon
? Cake, mung bean flour 33 kilograms, 32 kilograms of sugar, 23 kilograms of sesame oil, 4 kilograms of flour, 8 kilograms of bean paste
?4. Suzhou-style water cake, mung bean flour 36.5 kilograms, 34.5 kilograms of sugar, 25 kilograms of sesame oil, 4 kilograms of flour
? Production method: 1. Sugar dissolved, and mung bean flour (or pea flour) mixed, if any cinnamon is also added. Sesame oil (1/2 of the total) should be added for Su-style mung bean cake.
?2. The material billet into the wooden mold, slightly compacted, into the steamer steamed. After steaming and cooling, sprinkle the remaining sesame oil evenly over the top of the cake.
How to make mung bean cake?
Fine sand mung bean cake practice details cuisine and efficacy: delicious pastries
Technology: steam
Fine sand mung bean cake production materials:
Main ingredients: 100 grams of glutinous rice flour, 50 grams of round-grained rice flour, 400 grams of mung bean flour, water, sugar, lard, bean paste, each appropriate amount.
Teach you how to do fine sand mung bean cake, how to do fine sand mung bean cake is delicious
The first 6 kinds of raw materials mixed into the cake powder, cake powder stuffed with bean paste, steamed, with a wooden mold pressing, take out can be.
The practice of cinnamon mung bean cake detailed description of the cuisine and efficacy: dessert / snacks liver tonic recipes edema recipes diuretic recipes fever recipes anti-summer recipes atherosclerosis recipes
Taste: sweet process: steam
cinnamon mung bean cake ingredients:
Main ingredients: mung bean noodles 1500 grams
Seasoning: 150 grams of white sugar, sugar Osmanthus 50 grams, 50 grams of osmanthus sauce
Teach you how to do osmanthus mung bean cake, how to do osmanthus mung bean cake is delicious
1. will be mung bean flour, sugar, sweet osmanthus **** napan with the right amount of water mixed well;
2. in the cage drawer lined with two layers of paper, and then put into the rubbed mung bean flour spread, thick about 3.5 cm, the top and then cover a layer of paper slightly pressed; < / p>
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3. Steam on high heat for about 30 minutes to remove the cool and cold, cut into pieces, smeared with cinnamon sauce that is ready.
The production of cinnamon mung bean cake tips:
1. when the cake out of the cage, if the cake on the surface of a layer of water;
2. the reason is to be steamed for a long time, steaming on the water;
3. 30 minutes is generally ready, if the time is too long, the cake will appear watery, which will have a direct impact on the quality of the cake.
Mung bean cake practice details cuisine and efficacy: Shanghai cuisine dessert / snacks heat detoxification recipes
taste: sweet technology: steam
Mung bean cake ingredients:
main ingredients: mung bean flour 1500 grams, 250 grams of glutinous rice flour
seasoning: 2000 grams of sugar, 100 grams of mung bean sand, 1000 grams of peanut oil
Mung bean cake is the first time in the history of the world that the Chinese people have been in the middle of the world, but it is also the most important thing in the history of the world. /p>
Characteristics of mung bean cake:
The shape is exquisite, dark green color, embedded in the middle of the brown or red filling, sweet, fat and crispy, very popular.
Teach you how to do mung bean cake, how to do mung bean cake is delicious
1. Will be mung bean flour, glutinous rice flour, sugar, veggie oil rubbing sifted through a dense sieve, that is, to become a cake of the bottom of the powder.
2. Wooden printing plate, the first layer of the bottom of the first layer of powder, sandwiched in the middle of the bean paste or jujube paste, the top of a layer of cake powder, press solid, on the cage steamed and poured into.
Homemade mung bean cake how to do
Homemade mung bean cake practice steps
Homemade mung bean cake practice illustrations 11. green beans, I directly buy a treasure to buy, has been peeled mung beans, water, soak well;
Homemade mung bean cake practice illustrations 22. a night of immersion, mung beans, has been soaked, soaked mung beans, soaked mung beans, soaked mung beans, soaked mung beans, soaked mung beans, soaked mung beans, soaked mung beans, soaked, soaked mung beans, soaked, soaked, soaked, soaked, soaked, soaked mung beans, soaked. Into the rice cooker liner;
Homemade mung bean cake practice diagrams 33. Add the right amount of water, the amount of water should not be too much, a little less;
Homemade mung bean cake practice diagrams 44. Start the rice cooker's cooking function;
Homemade mung bean cake practice diagrams 55. The program is over, the mung bean is already very flowery, stirring;
Animal and Plant extracted from the soil, the soil, and the plant.
Animal and Plant extracts
Animal and Plant extracts 1515. do the rest in turn