Chinese Food
Mung bean cake
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It's very suitable for mung bean cake in summer. It's a summer snack. Put it into the refrigerator and refrigerate it. It's cold and refreshing. It's full of milk flavor and mung bean flavor.
Cooking ingredients
Cooking Steps
Step1:Soak the peeled mungbean in water for more than 6 hours.
Step2:Rinse with water several times after soaking. Pick up the bad mung beans.
Step3:Steam in a steamer for 3040 minutes. It can be easily crushed by hand.
Step4:Take a proper amount of steamed mung beans, put them into the wall breaking machine, and add a proper amount of milk.
Step5:Start the wall breaking machine to make it delicate.
Step6:In a non stick pot.
Step7:Add a small amount of corn oil in several times.
Step8:Stir fry each time until it is even before adding the next corn oil.
Step9:Add sugar and maltose.
Step10:Stir fry until the mungbean is in a ball.
Step11:Divide the fried green bean paste into 20 parts on average.
Step12:Take a portion and knead it.
Step13:Put it into the 75g moon cake mold of xuechu.
Step14:Put it on the silicone pad and press slightly.
Step15:Mung bean cake is ready after demoulding.
Step16:Finished drawings.
Step17:Very lovely mung bean cake.
Step18:It tastes better after cold storage.
Cooking tips:1. You don't need to put a lot of milk in the mungbean sauce. The wall breaking machine can fight. 2. The mung bean cake is refrigerated after it is finished. The taste is better. 3. The mung bean cake should be sealed to avoid drying. There are skills in making delicious dishes.
