Cloud bean cake with dense taste(kou gan mian mi de yun dou gao )

Cloud bean cake with dense taste

Introduction:

"Because some time ago, my friends gave me a lot of organic grains, including a bag of white kidney beans. I often eat yundoudou, because yundoudou is planted in my courtyard, but this white Yundou has never been eaten seriously. Later, my friend reminded me that I could try kidney bean cake. Before, I always saw people use the word "mianmi" to describe food. At that time, the word "mianmi" was very difficult to understand. I didn't know what kind of taste it should be. Until I finished the kidney bean cake I made this time, I understood it as if I knew it. The feeling of eating delicate and smooth, soft but not greasy in the mouth can only be described by the word "mianmi". The main material of kidney bean cake is white kidney bean, which can also be supplemented by red bean, hawthorn, raisin and so on. They are all good for the body. As long as the amount of sugar is controlled in the production process, it can be said that it is a very good snack. "

Production steps:

Step 1: white kidney beans are detected in advance, washed and soaked in cold water overnight (white kidney beans are relatively difficult to soak, so it's better to soak for a longer time, I soaked for 12 hours).

Step 2: peel the pickled white kidney beans.

Step 3: 3. Rinse the peeled white kidney beans again to remove the residue.

Step 4: add about twice the amount of water to the peeled white kidney beans, bring to a boil over high heat and simmer over low heat for about 1 hour (I turned off the heat and simmered for another half an hour to catch up with lunch time).

Step 5: simply filter the boiled white kidney beans to reduce the water content of white kidney beans (don't waste the filtered bean water, it's a good drink).

Step 6: put the filtered white kidney beans into the cooking machine to make white kidney bean paste..

Step 7: start the pan, put a small amount of oil in the bottom of the pan, put in the beaten white kidney bean paste and an appropriate amount of rock sugar, bring to a boil over high heat and turn to a low heat. During this period, you need to keep stirring to fry the water of white kidney bean paste until it is almost dry. (if you think it's not dry enough, you can fry it again. If you think it's too dry, you can fry it again with less water.)

Step 8: put the stir fried white kidney bean paste into the container.

Step 9: detect bad red beans in advance, rinse them and soak them in cold water overnight.

Step 10: add about twice the amount of water to the marinated red beans, bring to a boil over high heat and simmer over low heat for about 40 minutes.

Step 11: cook until the red beans are soft, add proper amount of rock sugar, cook over low heat until the rock sugar dissolves, then turn off the heat.

Step 12: simply filter the cooked red beans to reduce the water content of red beans (don't waste the filtered red bean water, it's a good drink).

Step 13: put the filtered red beans into the cooking machine.

Step 14: beat red beans into red bean paste with cooking machine.

Step 15: start the pan, put a small amount of oil in the bottom of the pan, put the red bean paste into the big fire and bring it to a boil. During this period, you need to keep stirring to fry the water of the red bean paste until it is almost dry. (if you think it's not dry enough, you can fry it again. If you think it's too dry, you can fry it again with less water.)

Step 16: put the fried red bean paste into the container.

Step 17: I use eight 63g moon cake molds. I weigh 36g kidney bean paste and 27g red bean paste in the kitchen. The kidney bean paste is patted into cakes to make skin, and the red bean paste is made into dough to make stuffing.

Step 18: pack the red bean sand carefully and form a ball.

Step 19: put it into the moon cake mould which has been oiled in advance and press flat.

Step 20: demould, the kidney bean cake is ready.

Materials required:

White kidney bean: 240g

Adzuki Bean: 160g

Rock sugar: right amount

Appropriate amount: water

Precautions: 1. Compared with red beans, white kidney beans are more difficult to bubble and boil, so the time of bubble and boil is longer than red beans. 2. Don't fry the bean paste and bean paste too dry, because a lot of water will evaporate in the process of cooling. If you think it's not dry enough, you can fry it again. If you think it's too dry, you can fry it again with less water. 3. For the first time using the moon cake mold, I think it's very difficult to press the kidney bean cake flat. First, it's difficult to ensure the level by hand. Second, the uneven strength leads to different patterns after demoulding. Later, he cleverly used another picture to help flatten it, then removed the picture and smoothed the bottom of kidney bean cake again before demoulding. The problem was solved.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Kou Gan Mian Mi De Yun Dou Gao