Who knows the formula and method of mung bean cake?

1. Material: 850g of refined flour, and 0/600g of mung bean/kloc.

2. Accessories: cooked lard 425g, sugar 1280g.

prepare

1. Remove impurities from mung beans, soak them in clear water for 4 hours, pick them up and put them in a pot, add 5000 grams of water, first boil them with strong fire, then boil them with low fire for about 1 hour, then put them in a washing basket and rub them with your hands in a large pot. Wipe off the bean skin and drain the fine bean paste while wiping the water. After standing in the basin, skim the clear water, pour the fine sand into the gauze bag, then put it into the water, wash out the fine bean paste, skim the clear water after settling, pour the fine bean paste into the cloth bag, tie it tightly and squeeze out the water.

2. Put the wok on a low fire, pour in the fine bean paste, add1250g of white sugar, bake and put it in the wok to form the filling.

3. Put 500 grams of sieved flour on the chopping board, open the nest, dissolve 30 grams of white sugar in 150 grams of clean water, pour it into the flour, knead it into a ball, then add 250 grams of cooked lard, stir it evenly, and knead it until the dough is smooth and stiff, forming a water-oil skin.

4. Put 350g of sieved flour on the chopping board, open the nest, add 175g cooked lard and rub evenly until the dough is smooth and stiff.

5. Rub the water-oil skin into strips, pick 25 pieces of flour, and divide the skin into 25 pieces. Each piece of water-oil skin is put into pastry, flattened, rolled into strips, and then rolled into a tube. Each tube was torn in two. After flattening, each piece was wrapped with 25 grams of mung bean paste and made into an oblate blank with a diameter of 6 cm.

6. Sweep the oil in the pot. Put the green mung bean cakes in the pot, close the mouth, put them in the pot, take them out when they are burned to golden brown in the furnace, turn them over one by one, and then burn them back to the bottom to be colored.