Chinese Food
Mung bean cake
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I always like mung bean cake, but I always think it's too greasy and sweet when I buy it outside. Weekend at home by next door decoration noise. Simply put on noise reduction headphones into the kitchen to do some food.
Cooking ingredients
Cooking Steps
Step1:Peeled mung beans bought online. Weigh 180
Step2:Wash and soak overnight. A lot of bubbles will appear in the process of washing beans after shelling. It should be caused by the soy flour of naked beans. Personally, I don't think it is necessary to wash them repeatedly.
Step3:I put it in the fridge for the night. The beans are all swollen. Put the refrigerator in case the temperature is too high in summer.
Step4:Take out the beans. Put some water in. Steam in the steamer for 30 minutes. Turn it over once or twice. Because I put less water. The mung bean soaked in water is easy to crumble. It's flipped so that all the beans can be steamed. If you put a lot of water, you don't have to turn it. But it will take longer to fry later.
Step5:After the mung beans are steamed, beat them up with the blender. Depending on the pulverization of the blender, add more water. You can crush it with a spoon without a blender.
Step6:Heat the wok. Add the salad oil and butter until the butter melts. Put in the bean paste and fry until the water is almost dry. Use a small fire. Stir continuously. Avoid sticking to the bottom. Avoid stir frying. This is a big test of strength and endurance. After the bean paste is basically dry, put in the soft white sugar. Continue to fry.
Step7:When all the oil is absorbed by the bean paste and the water is dried, the bean paste will be lifted in a shovel and a large area, and then it will be out of the pot.
Step8:The bean paste can be separated after a little cool. You can make a lump of it according to your own mold and try it first. I think the height of the finished product is fat and thin in a relatively good proportion (which is very subjective). Weigh the weight of the finished product. Then you can divide the dosage according to the weight. My mold is Four point five Cm in diameter. It weighs 35g. A total of 14 were made. Like to add bean paste stuffing inside. Weigh the stuffing, divide the ingredients, rub it into circles, then wrap it in bean paste, and then press it. Before packing, be sure to clean and dry the bean paste filling on your hand.
Cooking tips:When molding, you can apply a thin layer of oil in the mold, or add a little dry powder. It is better to demould. The prepared mung bean cake can be eaten directly. If the cake is a little soft or like cold food, it can also be put in the refrigerator for another period of time. The taste is better. There are skills in making delicious dishes.
