Chinese Food
Mung bean cake - Chaoshan cake with fragrance, warmth and jade
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Chaoshan pastry. I only love mung bean cake, especially Zhanglin mung bean cake. The entrance is delicate and sweet. Every year on the Mid Autumn Festival, my friend always brings me the mung bean cake made by his uncle's house. The little mung bean cake also hides secrets. The fragrant green tea and lotus paste, the sweet jujube mud and the bean paste Each piece makes me intoxicated. Eat it for a year. Sometimes, I really like mung bean cake, but I can't buy my friend's uncle's house with natural bean flavor. I always want to do it by myself. I found a lot of information. This Zhanglin mung bean cake is exquisite. I have to go through the procedures of boiling beans, boiling beans, peeling, drying beans and grinding beans, especially grinding beans. As the saying goes, a Niang used to grind mungbean. Only three grains were put at a time. that is to say, mungbean cake should be made soft and delicate. The key is that mungbean powder should be ground fine and young. The mung bean is ground into powder. Add white granulated sugar and edible oil to mix well. Mix and knead repeatedly to make it into cake mud shape. Then, the family tree is carved with patterns of Fu, Lu, Shou, etc
Cooking ingredients
Cooking Steps
Step1:Mung bean select the peeled mung bean petals.
Step2:Soak the mung bean petals overnight.
Step3:Steam the mung bean (about 30 minutes).
Step4:Mash the steamed mung bean petals into mung bean paste with mortar.
Step5:Put corn oil. Hot oil in the pot.
Step6:Add the mung bean paste.
Step7:Add sugar.
Step8:Add sesame oil.
Step9:Stir fry the mung bean paste with a small fire continuously. Fry the mung bean paste into a non stick pot. Turn off the fire and cool it.
Step10:Take a handful of flour and put it into a non stick pot. Stir fry it over low heat until it turns yellowish to cooked flour.
Step11:Prepare the mold.
Step12:Take a small piece of mung bean paste, dip it in some cooked flour and press it into the mould.
Step13:Use the mold to press out the pattern. Tap out the mung bean cake.
Step14:Different shapes of mung bean cakes can be pressed out with different molds.
Step15:It's better to refrigerate the prepared mung bean cake.
Cooking tips:The key step is to press the mung bean paste. The finer the pressure, the better the taste of the mung bean cake. The prepared mung bean cake is natural, without preservatives, and has a light taste. It's best to eat it in three days. There are skills in making delicious dishes.
