Pure mung bean cake(chun lv dou gao ling fu lv dou jiao kuai qu pi de qiao men )

Pure mung bean cake

Introduction:

"Ha ha, today I'd like to present you with a late snack for the Dragon Boat Festival - mung bean cake. Since I wanted to make this mung bean cake, I have searched many recipes, which can be roughly divided into two kinds: one is steamed with mung bean powder, which I have tried, is more convenient, but the taste is rough; the other is steamed with pickled mung bean peeled, and everyone who has done it appreciates its delicate and pure taste, and the other is that peeling is the most tiring work Preface. I hold never tired consciousness, finally began to do mung bean foam hair version. After soaking the mung beans, I peeled them one by one, just like others. After a while, my fingers felt like I was going to smoke. All of a sudden, I had a flash of inspiration in my mind. When I was a child, my elders put fresh potatoes in a stone mortar and peeled them with a thick wooden stick. At that time, I was very curious about how the potatoes would not be mashed with a thick wooden stick, but most of their skins were removed. This principle is not just used in my mung bean peeling. I immediately found a garlic tamper and grabbed a handful of mung beans to have a try. As expected, the effect was very good. After several times of pounding, many of the mung bean peels have come out. After washing with water, most of them have been removed. Of course, the rest can only be peeled one by one by hand, but it has saved a lot of labor and is very happy I found this trick and recommend it to you. I can use it when I want to make pure mung bean cake and I'm afraid of peeling. Another point is that the oil in the original recipe is sesame oil. I think it's too fragrant to use salad oil instead of half. Later, I used butter. I think it's better to use butter because it has milk flavor. So I decided to use butter in the future. "

Production steps:

Step 1: soak the mung beans overnight or longer until you can peel them with your hands.

Step 2: OK, notice, here's the trick to peel mung beans. It's to take a garlic shaker, put a handful of mung beans in, pound and circle them, then wash them with water to remove the floating mung bean skin, and then continue to pound and rinse them for two or three times. Finally, remove the remaining mung bean skin one by one.

Step 3: peeled mung beans. (it's not easy, hehe)

Step 4: steam the peeled mung beans and crush them with a spoon.

Step 5: put proper amount of butter into the pot (the amount of butter is about 1 / 10 of mung bean paste, and the butter can also be replaced by half of salad oil and sesame oil, but I think it's better to use butter). Heat the oil and stir fry the mung bean paste over low heat.

Step 6: pour in the right amount of sugar (or honey) and stir fry slowly until it is saccharified. The mung bean paste forms a ball.

Step 7: put on disposable gloves, take a small piece of mung bean paste and rub it round.

Step 8: put it into the mold.

Step 9: mouth down press, lift a push, pure taste of mung bean cake is done, cold taste better.

Materials required:

Mung bean: moderate

Butter: moderate

Sugar: right amount

Note: 1, butter can be replaced by salad oil and sesame oil, but I think butter is more palatable, with milk flavor. 2. The amount of butter is about 1 / 10 of mung bean paste.

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: sweet

Chinese PinYin : Chun Lv Dou Gao Ling Fu Lv Dou Jiao Kuai Qu Pi De Qiao Men