Let me 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, instant in the mouth and sweet filling. It is one of the traditional scenic spots of the Han nationality in Chaoshan, and it has been circulated for hundreds of years since the reign of Kangxi. 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.
As for mung bean stuffing, there is a difference between peeled mung beans and peeled mung beans: their skins clear away heat and detoxify. If you want to clear away heat and detoxify, use peeled mung beans; If you want to have a better taste and vision, use peeled mung beans ~ I never liked mung bean cakes bought outside, because when I was a child, I passed by the black workshop where mung bean cakes were made, and I saw that the materials were scattered all over the floor, which was super disgusting.
Besides, many flavors 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 handmade, from bean paste stuffing to cakes. Although it takes time, it can provide a summer dessert for family in midsummer. This is the charm of DIY!
The method of removing slag from crisp mung bean cake;
1. Add appropriate amount of water to mung beans, and press in an autoclave for 10 minute;
2. Stir-fry the mung bean paste in a non-stick pan, add 40g butter, and add sugar almost at the same time. The finished bean paste stuffing is about 600 g;
3. Mix all the materials of the oil skin and knead it with a bread machine until it is out of the film, or knead it by hand. Wake up for 30 minutes;
4. Mix the dough and wake 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. mung bean paste 20g
8. Flatten the oil skin and wrap it with pastry;
9. squash again;
10, swim long with a swimming stick;
1 1, turn it over and roll up the reverse side;
12, cover with plastic wrap and relax for 20 minutes;
13, squashed again;
14, swim again, and then roll up;
15, wake up for 20-30 minutes;
16, pressed in the middle;
17, push both sides to the middle;
18, rounded;
19, squashed and shaped like dumpling skin;
20. Put mung bean paste in the middle, use the tiger's mouth to collect the skin, and then gently press it;
2 1, bake in the oven 180℃ for 25-30 minutes, and the skin can be slightly discolored;
22, cool thoroughly, and then put it in a fresh-keeping bag;
23. Broken, chiseled and brittle slag;
skill
1. If you don't like lard, you can change it to butter or corn oil. Compared with lard, lard is moist. If you want butter, make it a little bigger. Butter smells better.
2. The dough relaxes for a period of time to form better.
3. The amount of sugar in the formula is already very low, so be careful if you want to reduce sugar ~