The transformation of Liangpi powder -- layers of mung bean cake
Introduction:
"The transformation of Liangpi powder, the stand in of Qianceng cake, turned into mung bean cake in my hand"
Production steps:
Step 1: get the materials ready. 100g mung bean water
Step 2: mix flour and mung bean water to form a dough, knead for 20 minutes, and then knead for another 20 minutes
Step 3: put the dough into the basin and add half basin of water
Step 4: keep kneading until the water is thick (milky white)
Step 5: sift the gluten
Step 6: let starch water settle for at least 4 hours (I put it in the refrigerator overnight)
Step 7: pour out the water on the precipitated starch water. (don't pour out all the water, leave a little, otherwise the remaining flour paste will be too thick.)
Step 8: mix well. After mixing, the flour paste looks light milky white
Step 9: after boiling water in the pan, brush a thin layer of oil on the plate, pour a spoonful of flour paste, and rotate it evenly
Step 10: cover and steam for two or three minutes. You will see that the white pulp gradually becomes transparent
Step 11: pour another layer of paste and spread a layer of mung beans. (continue step 10)
Step 12: repeat this, steam well, cool down and buckle out
Step 13: cut into pieces. Let's go.
Materials required:
Honey mung bean: right amount
Sugar: right amount
Water: moderate
Mung bean water: 100g
Flour: 200g
Note: [warm tips] it doesn't matter if there are more and less flour paste. More is thicker, less is thinner
Production difficulty: simple
Process: steaming
Production time: several hours
Taste: sweet
Chinese PinYin : Liang Pi Fen Jiang De Bian Shen Ceng Ceng Lv Dou Gao
The transformation of Liangpi powder -- layers of mung bean cake
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