Pure fragrant mung bean cake(chun xiang lv dou gao )

Pure fragrant mung bean cake

Introduction:

"Mung bean cake is made of mung bean, also known as green bean. According to traditional medicine, mung bean is sweet and cold in nature, non-toxic, and has the effects of clearing away heat and toxin, relieving heat and thirst, promoting diuresis and detumescence, improving eyesight and removing haze, beautifying skin and nourishing face. According to the taste, mung bean cake can be divided into North and south. North is Beijing style, which is made without any oil. Although the entrance is soft, it doesn't feel oily, so it is also called "dry bean cake"; South includes Su style and Yang style, which need to add oil to make it soft and delicate. There are also single material and full material. The single ingredient is made of mung bean and sugar. Cook and dry the mung beans, peel and grind them, mix them with sugar, sift them in a special square steamer, press them with a copper shovel, cut them into a suitable rectangle, and steam them. The whole ingredients, plus green and red silk, rose sauce, walnut kernel, orange cake and other seasonings, both taste, older and prefer light food, feel fresh and refreshing. Mung bean cake is one of the famous Beijing style four seasons cakes. It has the characteristics of regular shape, light yellow color, fine organization, soft taste and non stick teeth. Su style mung bean cake is produced before and after the Dragon Boat Festival. There are two kinds of meat and vegetables. Taste points rose, jujube mud, bean paste and do not stuffing heart (called water) points. It is characterized by small size, oily, embedded stuffing, clear impression and delicious hemp. Mung bean cake is made of mung bean powder, pea powder, yellow granulated sugar, sweet scented osmanthus, etc., which is a good summer snack for clearing heat and detoxifying, protecting liver and kidney

Production steps:

Step 1: peeling mung beans for online shopping.

Step 2: wash the mung bean with water and soak it in plenty of water for about 3-4 hours

Step 3: lay non-woven steamer cloth in steamer.

Step 4: wash the soaked mung beans and let them stand in the dehydration basket. Steam them in the steamer for 40-50 minutes

Step 5: the steamed mung beans will be broken by fingers.

Step 6: smash the mung beans with the cooking machine

Step 7: or press the sieve with the back of the spoon

Step 8: pour the crushed mung beans and butter into the pan and stir fry over low heat

Step 9: add appropriate amount of maltose

Step 10: stir fry until the mung bean powder can be kneaded into a ball by hand.

Step 11: Sprinkle proper amount of cooked powder in the mold and gently remove the excess cooked powder. Put in mung bean powder and press evenly. Press the button upside down tightly, so that the mung bean cake will have more shape.

Step 12: mung bean cake. Put it in a box and refrigerate. Eat as soon as possible.

Materials required:

Peeled mung beans: 200g

Butter: 20g

Maltose: 40g

Note: ready peeled mung beans will be more convenient. If not, you need to soak the mung beans and peel them by hand. It doesn't take long to fry mung bean cake, just mix butter and sugar well. Butter can be replaced by other vegetable oils. Mung bean cake made of butter will have milk flavor. Maltose can also be replaced by sugar, honey and osmanthus.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Chun Xiang Lv Dou Gao