Mung bean cake is one of the famous Beijing style four seasons pastries. It's a dessert snack. It's getting hotter and hotter in Guangdong. I want to make a mung bean cake in my spare time. A mung bean cake without peeling.
Step1:First, pour the mungbean into a bowl. Add water. Cover with plastic wrap. Put it in the refrigerator for a day and a nigh
Step2:It's a pickled mung bea
Step3:Pour out the water. Wash the mungbean. Put it into the rice cooker and add water (the normal amount of water for cooking) to cook for 1 hour
Step4:The cooked mung beans should be crushed in a pinch. Put the cooked mung beans into the blender. Add 100g water and beat into the mud.
Step5:Start the pot. Put in the butter
Step6:When the butter melts, put in the beaten mung bean paste
Step7:Stir fry until the mung bean paste slowly absorbs the butter
Step8:Add sugar and milk powder. Continue to stir fry until sugar and milk powder are all absorbed by mung bean past
Step9:Stir fry until the mung bean paste has absorbed all the sugar and milk powder. There is no excess residue and water. You can put them on a plate.
Step10:Evenly divided into 14 equal parts. Each 50 g
Step11:Prepare a film set. Press out the beautiful pattern and it will be finished.
Step12:It's just sweet. It's not greasy to eat 23
Step13:The texture is fine and moist. The taste is fragrant, soft and not sticky. It's delicious.
Cooking tips:1 - you can't finish it. Cover the bowl with plastic wrap or put it in a plastic bag. Put it in the refrigerator. It can be kept for 3 days in cold storage. It can be kept for 10 days in cold storage. 2-in addition, I didn't go to the mung bean peel. I made it into mud by the cooking machine directly. If I don't like the peel, I can soak it up and rub it off by hand. I'm too lazy to make it. Haha. I think it's just as delicious. There are skills in making delicious dishes.