Chinese Food
Cranberry mung bean cake ready to eat
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You must not have eaten such mung bean cake. It's soft and delicate. It's ready to eat. Fresh mung bean flavor, light sweetness and milk fragrance linger in it. There are sour and sweet Cranberry dry to create a layered taste. The purpose of hand-made is to have the best taste. Never tire of it. The taste will be better after cold storage~
Cooking ingredients
Cooking Steps
Step1:Soak the peeled mungbean for more than 12 hours in advance. Pay attention to water change during the period. If it's summer, it's better to put it in the refrigerator
Step2:Steam the soaked mung beans in a steamer for more than 3040 minutes. (steam to the point where you can break it with a light twist of your hand.)
Step3:Grind the steamed green beans with a scraper. (at this time, there are still many granules in mung bean paste. It's still difficult to sift.)
Step4:Add cream to the ground mung bean paste. Mix well.
Step5:This is the secret of pursuing the ultimate taste. Hit it with the cooking machine.
Step6:Look at the picture. The bean paste is very delicate.
Step7:If you want a very delicate and instant taste, don't be afraid of trouble. It may be a little difficult to sift it again. Use a scraper to roll it slowly. The bean paste will go down slowly. Look at the picture. Is the sifted bean paste very delicate.
Step8:Put butter in the pan. Melt it slowly on a low heat.
Step9:Put the mung bean paste into the pot. Stir over the low heat until the bean paste absorbs all the butter. Hold it in a ball.
Step10:Add sugar powder and condensed milk. Stir fry slowly. It's probably like this. Don't be too dry or too wet.
Step11:Stir fry the green bean paste and add the chopped cranberry. Mix well.
Step12:Divide the mung bean paste into 50g / piece and rub it into a ball shape.
Step13:Put in the mold. Press out the pattern. Look. The pattern is very clear. (the mould can be coated with some cooked salad oil in advance.)
Cooking tips:1. The above formula can produce 10 mung bean cakes of 50g / piece. 2. It is suggested that mung beans should be steamed. 3. Sugar powder is used for a more delicate taste. Condensed milk is used for its milk flavor. You can also adjust it according to your own taste. 4. Do not put dried cranberries into the stuffing such as bean paste. Pay attention to control the sweetness, because the stuffing itself is very sweet. 5. If the quantity is large, pay attention to cover the fresh-keeping film after the bean paste is done to avoid drying. There are skills in making delicious dishes.
