What are the practices of old-fashioned mung bean cakes?

Ingredients: 300 grams of peeled mung beans, 50 grams of corn oil, 50 grams of butter, 85 grams of fine sugar, 60 grams of maltose, and bean paste stuffing.

1. Soak peeled mung beans one night in advance for later use.

2. Steam the soaked mung beans in a steamer.

3. Press the steamed peeled mung beans into green bean paste with a cooking machine.

4. Take a large non-stick pan, add salad oil and butter, heat until the butter is completely melted, then pour in the beaten mung bean paste, stir fry over low heat until the oil is completely absorbed by the mung bean paste, and then add fine sugar and maltose to stir fry.

5. Continue frying until the green bean paste can be easily kneaded into a ball by hand. Turn off the heating.

6. Divide the green bean paste into small portions according to the size of the mold used, flatten each portion, wrap it with red bean paste, and then close it.

7. Extrude the mung bean cake with a mold, put it in the refrigerator, and eat it after returning oil.

Exercise 2:

Ingredients: mung bean 80g honey 20g whipped cream 30g fine sugar 10g.

1. Wash mung beans and soak them in appropriate amount of water overnight.

2. The next day, you can see that mung beans have swelled and some skins have been broken.

3. Grab a handful of mung beans and gently rub them with both hands.

4. Under the action of friction, mung bean skin will fall off. After washing the fallen mung bean skin with water, you can see that some mung beans have been peeled clean.

5. Continue to knead mung beans and water them. After doing this several times, most of the mung beans have been peeled, and the rest can be peeled manually.

6. Put peeled mung beans into a steamer and steam for about 15 minutes.

7. Steam and let cool.

8. Put a mesh screen on the small basin, add a proper amount of steamed mung beans, and crush them with a spoon.

9. The screened mung bean paste is very delicate.

10. Add honey, whipped cream and sugar to the mung bean paste.

1 1, stir well and knead into a ball.

12. Weigh 60 grams of mung bean paste and knead it into a ball.

13, put it into the mold, buckle it upside down in the plate, press it, and lift the mold.