Mung bean cake: Chaoshan cake with delicate fragrance(lv dou gao qing xiang wen run ru yu de chao shan gao dian )

Mung bean cake: Chaoshan cake with delicate fragrance

Introduction:

"Chaoshan cake, I 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 his uncle's homemade mung bean cake. The little mung bean cake also contains secrets, fragrant green tea and lotus seed paste, sweet jujube paste and bean paste I'm intoxicated with each piece. I'll eat it and read it back for a year. Sometimes, I really like mung bean cake, but I just can't buy the natural bean flavor of my friend's uncle's house. I always wanted to do it by myself and found a lot of information. This Zhanglin mung bean cake has a good way of doing it. It has to go through the procedures of boiling beans, boiling beans, peeling, drying beans and grinding beans, especially grinding beans. As the saying goes, "once upon a time, Granny grinded mung beans and only put three at a time." that is to say, mung bean cake should be soft and delicate, and the key is that mung bean powder should be ground fine. The ground mung bean is mixed with sugar and edible oil, and then mixed repeatedly to make a cake. Then the cake is stamped with the patterns of "Fu", "Lu" and "Shou" carved on the family wood. After being pressed, it is placed in a steamer and steamed for 5-10 minutes to make a mouth watering Zhanglin mung bean cake. When embossing cakes, you can also add bean paste, sesame, lotus paste and other fillings into the middle. At the weekend, the mung bean cake that I pondered and played at home was much less in the process, but it was better because of the fine selection of materials. The mung bean cake still had a delicate fragrance and was as warm as jade. "

Production steps:

Step 1: choose the peeled mung bean petals.

Step 2: soak mung bean petals overnight.

Step 3: steam the mung bean petals (about 30 minutes).

Step 4: mash the steamed mung bean into mung bean paste with mortar.

Step 5: put corn oil in the pan and heat the oil.

Step 6: add mung bean paste.

Step 7: add sugar.

Step 8: add sesame oil.

Step 9: stir fry the mung bean paste continuously over low heat. Stir fry the mung bean paste into a non stick pan. Turn off the heat and cool it.

Step 10: take a handful of flour, put it into a non stick pot, stir fry it with low heat until yellowish and turn it into cooked flour.

Step 11: prepare the mold.

Step 12: take a small piece of mung bean paste, dip in some cooked flour, and press it into the mold.

Step 13: press out the pattern with the mold and tap out the mung bean cake.

Step 14: different shapes of mung bean cake can be pressed out with different molds.

Step 15: put the mung bean cake into the refrigerator for better taste.

Materials required:

Mung bean: 500g

Corn oil: 120g

Sesame oil: 5g

Fine granulated sugar: 150g

Flour: 1 handful

Note: the key step of pressing mung bean paste, the more delicate the pressing, the better the taste of mung bean cake. Because the mung bean cake is pure natural, without preservatives, and has a light taste, it's best to finish it in three days.

Production difficulty: Advanced

Technology: stir fry

Production time: several hours

Taste: sweet

Chinese PinYin : Lv Dou Gao Qing Xiang Wen Run Ru Yu De Chao Shan Gao Dian