One, ordinary mung bean cake

1. proportion of ingredients mung bean powder 13 minutes jin, 13 kg of powdered sugar, 2 kg of fried glutinous rice flour, 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 powder 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 in accordance with the basic ratio were poured into the mold, with a strong pressure and scraping, poured into the steam drawer, steaming can be.

Second, Beijing-style mung bean cake

1. proportion of ingredients mung bean powder 13 kilograms, 11.7 kilograms of sugar or sugar powder, sugar cinnamon 0.25 kilograms, the right amount of water.

2. production method 1 mixing: powdered sugar into the mixer, add a little water diluted sugar cinnamon, mix: and then into the mung bean flour, mix well, pour out 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, the cake powder, and 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 side of the drawer frame, cut with a knife into a square of 4 cm × 4 cm.3 Steaming: the corners of the steam drawer with a good cake flour cushion up, stacked up in turn, into a special steamer sealed tightly; boil 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 with a properly diluted melted cake, and the cake will be steamed. 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 is complete.

Three, the Soviet-style mung bean cake

1. Ingredients ratio (1) bean paste mung bean cake: mung bean flour 8.25 kilograms, 8 kilograms of sugar, sesame oil 5.75 kilograms of flour 1 kilograms, 3 kilograms of bean paste. (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 bean powder and flour, rubbing evenly, that is, into the cake powder. 2 billet: 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 knock 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 the tin plate on a multi-storey wooden frame, and then cake billet together with the wooden frame into the cage steamed 10 to 15 minutes, to be the cake edge of the hair loose and does not stick to the hand that is good. If steamed too long, will make the flour biscuit loose or shrink tendons. 4 finished: steamed and cooled in the cake surface brush a layer of sesame oil that is ready