Chinese Food
Chinese Cake DIY traditional mung bean cake (Dragon Boat Festival snack)
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I shared the method of table mung bean ice cream before. Although the process is simple and rough, it still takes a little time. The happiest thing is not to shop together. It's not to have fun together. It's to cook and bake together. It's a big meal, hard dishes, desserts, afternoon tea, delicacy and family routine. No matter whether it's time-consuming or not, it's not worth the time we've enjoyed together. Yes, the delicious food is enjoyed. And the production process is also enjoyed. Laughing, whispering, chatting, talking, brawling, or being quiet. After that, it's not just food, but emotion. How can it not be the best time. Hahaha, I seem to have been away from the topic for too long. Cough. Pulse back. HMM. what's going on. Right. Mung bean cake. My best friend wants to solve the problem of homemade mung bean cake quickly. Requirements - must be healthy, delicious and can't be bought. Fortunately, I flattered my parents in law two days after Ming Dynasty
Cooking ingredients
Cooking Steps
Step1:Mix two kinds of oil. Mix mung bean powder, flour and Matcha powder and sift them. Add sugar and oil. Mix and knead them evenly to make pastry powder (loose and without dry powder. It can be agglomerated by hand
Step2:Remove the core of mume, cut into pieces, and fill the cake powder to 1 / 3 of the mold. Press gently. Put mume powder into the mold. Continue to fill the cake and cover the filling. Press gently to 1 / 2 of the mold. Press out the mold (I used a 50g moon cake mold, so it was not filled. Otherwise, the mung bean cake would be too thick. One piece of mung bean cake thus pressed out is about 30g
Step3:Put the steamer into the water and boil it. Steam the shaped cake in the fire for about 35 minutes. Then it can be eaten when it is completely cooled.
Cooking tips:1. The finished product of the square is about 420g. The specific number of blocks depends on the size of the mold. 2. The filling is changed according to the taste. 3. If you don't like sesame oil, it's better if you don't add it. If you think peanut oil has a strong taste, you can change it into corn oil and salad oil. 4. Do not steam for too long. 5. The self-made pastry is preservative free and can be eaten as soon as possible. It can also be steamed and cooled, and then lightly brushed with a layer of sesame oil on the surface, and put into a sealed fresh-keeping box for cold storage. 6. There is no need for food pigment. Matcha powder can also play a role in coloring. There are skills in making delicious dishes.
