Chinese Food
Natural sweet osmanthus and mung bean cake
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It's Dragon Boat Festival again. In Nanjing, we must eat mung bean cake. I always thought that mung bean cake must be green and green. It must be greasy and sweet to kill people. I didn't know until I made it. Green Mung bean cake must be pigmented. And many of them are glutinous rice flour and pea flour. Then I searched again. I found that in addition to these mung bean cakes on the market, the sweetener saccharin, sweet element, acesulfame, potassium sorbate, abbaside..... Think about it, too. How expensive sugar is, how expensive honey is, how expensive it is to use pure mung beans. It must be moldy if you put them for such a long time without preservatives
Cooking ingredients
Cooking Steps
Step1:Peel mung beans and soak in water all night.
Step2:Put more water into the steamer. Boil it. Steam the mungbean on the fire (for how long? Steam until the mungbean blooms. It's finished when you press it with a spoon to make mud. Kiss. You have to be patient. Elder sister, I steam it for 4 hours before it's done... . of course, there is a more time-saving way. Boil it to soft in about 60 minutes, then mash it with the cooking machine, and then fry the water in the pot.)
Step3:The steamed mung bean looks like thi
Step4:Put the steamed mungbean into the fresh-keeping bag and press it into the mud. It's almost OK. Don't press it into the bag without any particles (please ignore Virgo perfect star
Step5:Ground mung bean paste. Because it's steamed, it's dry enough. There's no need to stir fry it to remove water.
Step6:Prepare all kinds of ingredients and a large pot. Put the mungbean sand in the pot (without firing). Add oil, sugar and honey and mix them well (it's a strength job...) Then put it in a container.
Step7:Knead the mung bean paste into small balls (the size can be arbitrary. The weight can be controlled between 154g. The mung bean cake made by the big balls is thick and thick. The small balls are light and delicate. The 10 head mold can theoretically plug about 50g of balls). Then plug it into the mold and press it (OK. Crushing is also a technical job. To press beautiful, you need to practice ← continuously. It seems that there is something What's wron
Step8:If you want to pack the stuffing, you can rub the red bean paste into small balls, and then wrap it with the green bean paste as the outer skin (the perfect combination of red bean and green bean
Step9:That's what the finished product looks like. It can be eaten directly. It's sweet and delicious. It's a must at home. It's so beautiful to pack it again. Everyone loves it.
Cooking tips:1. The formula of this material is made according to my own taste of sesame oil and light sweet, moist and soft glutinous. You can adjust it as you like. This is good for our Chinese style small point. It won't make dark food because of the amount of ingredients. 2. When you are new to the kitchen, you can add a small amount of oil several times first. Because if you have too much oil, mungbean sand will be too thin and difficult to form and demould. 3. Mungbean sand is best to wait until it is completely cool before molding. If you have more time, you can put it in the refrigerator for one night. Do it the next day. The mungbean board will be easier and more beautiful after oil return. 4. Although the method of steaming mung beans takes a long time, it can guarantee the freshness of mung beans to the greatest extent. Moreover, the process of frying can be omitted for steaming mung beans. 5. This version is the simplest. No oven, no stir fry. As long as there is a steamer, time, patience, confidence and greediness. One is not afraid of hardship, two is not afraid of fatigue. The kitchen white can be perfect
