Below I will share with you the pure mung bean cake with a particularly good taste:
Crispy mung bean cake
Mung bean cake is famous for its crisp, multi-layered, melting in the mouth and sweet filling. It is one of the traditional famous spots of the Han nationality in Chaoshan, and has been circulated since the reign of Kangxi for hundreds of years. Chinese medicine believes that mung beans are cool and sweet, and have the effects of clearing away heat and toxic materials, quenching thirst and relieving summer heat, diuresis and moistening skin.
Regarding mung bean stuffing, there is a difference between peeled mung beans and peeled mung beans: clearing heat in its skin and detoxifying it. If you want to clear away heat and detoxify, use skinned mung beans; If you want to have a better taste and vision, use peeled mung beans ~ I have never liked mung bean cakes bought outside, because when I was a child, I passed the black workshop where mung bean cakes were made and saw that the materials were all spread all over the floor, which was super disgusting.
Besides, many essences sold outside are too sweet. I have seen such a joke on TV:? Black-hearted boss: There is no mung bean in the mung bean cake because there is no wife in the old woman's cake? . This mung bean cake is made by hand, from bean paste stuffing to pastry. Although it takes time, it can offer family a summer dessert in midsummer. This is the charm of DIY!
The method of crispy mung bean cake to get rid of slag;
1, add appropriate amount of water to mung beans, and press them in a pressure cooker for 10 minute;
2. Stir-fry the green bean paste in a non-stick wok, add 40g of butter, and add sugar when it is almost the same. The finished bean paste stuffing is about 600 g;
3. Mix all the ingredients of the oil skin, knead it with a bread machine until it comes out of the film, or knead it by hand. Wake up for 30 minutes;
4. Mix the pastry and wake it for 30 minutes;
5. Divide the oil skin into 14g, and cover it with plastic wrap to prevent dry skin;
6. Divide the pastry into 8g pieces and cover with plastic wrap.
7. 20g of mung bean paste;
8. Press the oil skin flat and wrap it with pastry;
9. Squash again;
10, use the swimming rod to swim long;
1 1, turn it over and roll up the reverse side;
12, cover with plastic wrap and relax for 20 minutes;
13, and then squashed;
14, then swim long and then roll up;
15, wake up for 20-30 minutes;
16, press in the middle;
17, push both sides to the middle;
18, rounding;
19, squashed, shaped like a dumpling skin;
20. Put the mung bean paste in the middle, use the tiger's mouth to collect the skin, and then press it slightly;
2 1, put it in the oven 180 degrees for 25-30 minutes, and the skin can be slightly colored;
22, cool, and then keep it in a fresh-keeping bag;
23, break, clear-cut, crisp slag;
Tips
1, if you don't like lard, you can change it to butter or corn oil. Compared with lard and butter, lard is moist. If you want butter, you should increase it a little bit, and butter is more fragrant.
2, the dough is relaxed for a while to better shape.
3. The amount of sugar in the formula is already low, so be careful if you want to reduce the sugar ~