After sieving 2500 grams of mung bean powder, add 2000 grams of sugar and 50 grams of osmanthus, and mix well. Spread a layer of paper in the steamer, spread the cake powder, flatten it, sprinkle with fine powder, flatten it with oil paper, cut it into squares, steam it and cool it, and it becomes mung bean cake. If it is made of mung beans, it needs to be boiled, peeled and squeezed out.

Development of mung bean cakes with different flavors

1. Ordinary mung bean cake 1. Ingredients: mung bean powder 13 kg, white sugar powder 13 kg, fried glutinous rice powder 2 kg, flour 1 kg, vegetable oil 6 kg, lard 2 kg, and proper amount of edible yellow pigment. 2. Production method (1) Top powder: 3 kg of mung bean powder, 3.2 kg of flour 1 kg, 3.2 kg of white sugar powder, 2 kg of lard, appropriate amount of edible yellow pigment, appropriate amount of cold water and appropriate amount of wet powder. (2) Base powder: mung bean powder 10 kg, fried glutinous rice powder 2 kg, white sugar powder 9.8 kg, vegetable oil 6 kg, appropriate amount of cold boiled water, and mixed into wet powder. (3) Sprinkle the sieved flour into the impression, then pour the top powder and the bottom powder into the impression respectively according to the basic proportion, forcibly scrape them, and pour them into the steamer for steaming.

2. Jingwei mung bean cake 1. Proportion of ingredients: mung bean powder 13 kg, soft white sugar or white sugar powder110.7 kg, osmanthus fragrans 0.25 kg, and appropriate amount of water. 2. Making method: 1 Mixing powder: put sugar powder into a dough mixer, add osmanthus fragrans diluted with a little water, and stir: add mung bean powder, stir evenly, pour out and pass through a 80-mesh sieve to obtain cake powder (whichever can be kneaded into dough). 2. Molding: spread paper on the steamer, spread the cake powder in the steamer, and gently flatten the surface with a flat plate to a thickness of about 1 cm; Sift a layer of cake powder, then cover it with a glossy paper slightly larger than the steamer, and flatten it with a cake mirror (i.e. bronze mirror and bronze seal); Remove the glossy paper, gently sweep away the floating powder on the edge of the drawer frame, and cut it into a square of 4 cm× 4 cm with a knife. 3 steaming: pad the four corners of the steamer containing cake powder, fold them in turn, and put them in a special steamer for sealing; Boil the water (it is not suitable to boil, so as not to turn the cake red), take it out after steaming for 15 minutes, and paint a little red in the middle of the top surface of each small piece of product with a properly diluted and dissolved edible red pigment solution; Then, fasten each drawer on the operating table and cool it.