Step 2: Manufacturing method
(1) Top powder: 3 kg of mung bean powder, flour 1 kg, 3.2 kg of white sugar powder, 2 kg of lard, appropriate amount of edible yellow pigment, and appropriate amount of cold water and 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. ?
Mung bean 250g? Maltose? 45g？ Rock sugar powder 90g corn oil 60g? Mint? Proper amount of water
Pick some fresh mint leaves. Peeled dried mung beans are soaked in clear water all morning.
Drain the mung beans slightly, steam them with boiling water, and put some mint leaves on the beans. 15 minutes or so, you can stew for a while.
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Mash mung beans slightly, add some tea soaked in mint leaves and mash them with a cooking machine. Don't be too wet, just beat it, otherwise the frying time will double.
Mix mung bean paste and corn oil, stir fry in water, because it is easy to paste off, use a non-stick pan. As long as the water in the pot below is close to boiling. Stir-fry, add rock sugar powder and maltose, mix well and continue.
Stir-fry until dry and loose. Pinch the ball by hand will not stick to the hand, and it is easy to demould.
50g moon cake mold, 35g green bean paste per serving, rolled into balls.
It's good to compact it with a mold, and it can also achieve good results with a shovel. It will be demoulded with a few taps and transferred to the plate with a shovel, which is not easy to deform. It's best to ice it, because mint is particularly refreshing. ?
Mung beans 80g honey 20g whipped cream 30g fine sugar 10g
green bean cake
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1. Wash mung beans and soak them in appropriate amount of water overnight.
2. The next day, we can see that mung beans have swelled and some skins have broken.
3. Grab a handful of mung beans and gently rub them with both hands.
4. Under the action of friction, mung bean skin will fall off. After washing the fallen mung bean skin with water, you can see that some mung beans have been peeled clean.
5. Continue to knead mung beans and water them. After doing this several times, most of the mung beans have been peeled, and the rest can be peeled manually.
6. Put peeled mung beans into a steamer and steam for about 15 minutes.
7. Steam and let cool.
8. Put a mesh screen on the small basin, add a proper amount of steamed mung beans, and crush them with a spoon.
9. The screened mung bean paste is very delicate.
Mung bean paste with honey.
1 1. Add whipped cream.
12. Sugar
13. Stir well and knead into dough.
14. Weigh 60g of mung bean paste and knead it into balls 15. Put it in a mold.
16. Invert it in the plate, press out the shape, and lift the mold.