1. Ordinary mung bean cake

1. Ingredients: 13 kilograms of mung bean flour, 13 kilograms of white sugar powder, 2 kilograms of fried glutinous rice flour, 1 kilogram of flour, 6 kilograms of vegetable oil, and 2 kilograms of lard. Kilogram, consume an appropriate amount of yellow pigment.

2. Preparation method (1) Topping powder: 3 kg of mung bean powder, 1 kg of flour, 3.2 kg of white sugar powder, 2 kg of lard, appropriate amount of edible yellow pigment, add appropriate amount of cold boiled water and mix into a wet powder. (2) Base powder: 10 kilograms of mung bean flour, 2 kilograms of fried glutinous rice flour, 9.8 kilograms of white sugar powder, 6 kilograms of vegetable oil, add an appropriate amount of cold boiled water and mix into a wet powder. (3) Sprinkle the sifted flour into the mold, then pour the top powder and base powder into the mold in basic proportions, press firmly and scrape them flat, pour into the steamer, and steam until cooked.

2. Beijing-style mung bean cake

1. Ingredients ratio: 13 kg of mung bean powder, 11.7 kg of soft white sugar or white sugar powder, 0.25 kg of sugar osmanthus, and appropriate amount of water.

2. Preparation method 1 Mixing powder: Put the sugar powder into the dough mixer, add the sugar-osmanthus diluted with a little water, stir: then add the mung bean powder, stir evenly, pour it through an 80-mesh sieve , and it becomes cake powder (subject to being able to be kneaded into a ball). 2 Forming: Lay the paper on the steamer, spread the cake flour in the steamer, and gently push the surface with a flat plate to about 1 cm thick; then sift a layer of cake flour, and then use a piece of cake flour larger than the steamer. Cover the cake powder with a slightly larger glossy paper and calender it with a cake mirror (i.e. a copper mirror or a copper pin); remove the glossy paper, gently sweep away the floating powder on the edge of the drawer frame, and cut it into 4 cm x 4 cm with a knife. of squares. 3. Steaming: Put the four corners of the steamer filled with cake powder up, stack them one by one, put it in a special steamer and seal it tightly; boil the water (not over boiling to avoid the cake color turning red), steam for 15 minutes. Take it out and put a little red color in the middle of the top surface of each small piece of product with appropriately diluted and dissolved edible red coloring liquid; then buckle each drawer flat on the workbench and let it cool.

3. Soviet-style mung bean cake

1. Ingredients ratio (1) Mung bean cake with bean paste: 8.25 kg of mung bean powder, 8 kg of soft white sugar, 5.75 kg of sesame oil, 1 kg of flour, 3 kg of bean paste . (2) Clear water mung bean cake: 9.15 kilograms of mung bean powder, 8.65 kilograms of soft sugar, 6.25 kilograms of sesame oil, and 1 kilogram of flour.

2. Preparation method 1 Mix the flour: Place the mung bean flour and flour on the table, put the sugar in the middle and add half of the sesame oil and mix well, then add the bean flour and flour and knead evenly. , serve as cake powder. 2. Blank making: Prepare flower-shaped or square wooden models for blank making. The preparation of Qingshui Mung Bean Cake is simple. You only need to pass the cake powder through an 80-mesh sieve and fill it into the mold (the inner wall of the wooden mold should be coated with a layer of sesame oil). Press it flat, turn it over and knock it out, and place it on an iron plate to complete the cake. . The sandwich is made of bean paste and mung bean cake. When the cake powder is half-way into the mold, add the filling - bean paste, then cover it with cake powder, compact it, and scrape it flat. 3 Steam cake: Place the finished cake base together with the iron plate on a multi-layered wooden frame, then put the cake base and the wooden frame into a cage and steam for 10 to 15 minutes, until the edges of the cake are loose and not sticky. If steamed for too long, the powder will become loose or shrink. 4 Finished product: After steaming and cooling, brush a layer of sesame oil on the cake surface and serve.

Ingredients for making bean paste cake:

2000g flour, 500g yeast dough, 500g mung beans, 500g soft white sugar, 150g maltose, 20g alkali.

Features of bean paste cake:

Light yellow in color, shaped like a chrysanthemum, crispy on the outside, soft on the inside, and sweet and refreshing filling.

Teach you how to make bean paste cake, how to make bean paste cake

1. Remove the impurities from the mung beans, wash them, soak them in water for 2 hours, take them out, drain the water, and put them in clean water In a pot, cook over high heat until the bean skin breaks, drain off the water, peel and mash into pureed beans. Place the wok on medium heat, add 50 grams of water and bring to a boil, then pour in the sugar to dissolve. When the sugar juice bubbles into a thick juice, add the mung bean puree, stir-fry quickly and evenly, remove from the pot and put it into a basin. Serve the filling after cooling.

2. Mix yeast dough into the flour, mix it with 1000 grams of water to form a dough, rise it into tender yeast dough and place it on a chopping board. Add alkali, knead evenly, knead thoroughly, roll into round bars, and cut into pieces. 60 doses. Press each dough into a skin, wrap it with about 20 grams of filling, pinch the opening, seal it downwards, and press it into a round cake with a diameter of about 6.6 cm. Use a knife to score 15 knives evenly on the edge of the cake, and then press it gently. Flatten to about 8 cm in diameter and arrange them neatly on the chopping board. Dissolve the malt sugar with 100 grams of boiling water and brush it on the cake surface.

3. Heat the earthenware cylinder of the oven (as long as the cake can be stuck on it), hold the front of the cake (the side brushed with caramel) with your right hand, apply water on the back, and stick it to the oven to bake When cooked, take out and serve.

Instructions for making bean paste cake:

1. Knead the dough evenly, add alkaline soda and knead until smooth;

2. Bake Use low heat to bake until the cake is fluffy.