Lotus seed and mung bean cake(lian zi lv dou pai gao )

Lotus seed and mung bean cake

Introduction:

Production steps:

Step 1: use hot water to swell lotus seeds for 3 hours, then use toothpick to remove pains.

Step 2: remove the bitter lotus seeds and add appropriate amount of water, put them into containers with dried mung bean noodles, cover them with plastic film and put them into the drawer.

Step 3: steam over medium heat for 40 minutes and remove.

Step 4: remove the preservative film and cool it down a little.

Step 5: grind the seeds with a spoon.

Step 6: add white cotton candy and 5 grams of Osmanthus sauce, then press and stir well.

Step 7: add another 5 grams of sweet scented osmanthus sauce and appropriate amount of soft sugar into the cooked and dried mung bean noodles.

Step 8: add 20ml of cold boiled water and mix well. The flour is wet, non sticky and loose.

Step 9: pour the cooked mung bean flour into the mold, press and flatten.

Step 10: then pour the lotus seeds on top.

Step 11: use a small spatula, dip in boiling water, pat the lotus seed stuffing evenly, then demould, and cut it into triangular blocks with a knife.

Step 12: you can eat on the code plate.

Materials required:

Dried lotus seed: 60g

Pure mung bean noodles: 80g

Cold boiled water or mineral water: 20ml

Water for lotus seeds: 100ml

Sweet scented osmanthus sauce: 10g

Cotton sugar: 60g

Note: 1, the production of this point, to choose a good lotus, white and flawless, the best kind of pot that is rotten. We must get rid of pains. 2. Mung bean noodles, to choose a new pure green bean noodles, both from the viscosity and color are very good. If you don't add lotus seed stuffing to make this, it's the traditional mung bean cake in old Beijing. It's very dry and sweet! Mung bean cake is also made by dry patting with molds. The molds used in the past are all made of wood, which can be combined and disassembled. It's very convenient. What I make is mousse mold is also very good, ha ha! 3. After demoulding, you can change the knife at will and cut it into the shape you like. In the past, the traditional ones were square and diamond. This time I cut them into triangles. Ha ha! People use green silk and red silk embellishment, I use fresh cherry, ha ha, there is a difference! 4. I feel that when making lotus seed fillings, it's better not to be too delicate. It's good to bring some lotus seed granules. Of course, it doesn't matter if you press them more delicate. Lotus seed noodles can also be made by steaming lotus seeds and drying them in the air, then stirring them into powder with a cooking machine, and finally adding sugar and sweet scented osmanthus paste and patting them on the mung bean cake. This is also the traditional way. I feel too dry, changed, ha ha! yes

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Lian Zi Lv Dou Pai Gao