How to make mung bean cake tastes better?

As a well-known traditional snack, mung bean cake has different practices in different places. According to the technology, there are two kinds of mung bean cakes, north and south, mainly the difference between oil and oil.

Oil-free mung bean cake tastes soft, but lacks smooth taste; The mung bean cake with oil is more delicate and delicious. What the little master is doing here is the second one. This method has two main points. ?

First, steam mung beans thoroughly. Mung beans are easily broken and soft enough to eat. Second, when frying mung bean paste, you must control the moisture to prevent it from coming out or cracking later. Finally, use the mold to press out the shape, which is beautiful and delicious. Whether it's for eating or giving gifts, it's all leverage ~

material

Peeled mung beans 250g butter 80g fine sugar 70g maltose 50g matcha powder 5g Practice steps 1. Peeled mung beans are soaked in water for about one night, during which the water is changed several times. It's too hot to be refrigerated in the refrigerator.

2. Put the gauze into the steamer, add the soaked mung beans, cover and steam for 50-60 minutes.

3. When mung beans can be crushed with chopsticks, they can be put into a bowl and pressed into powder with a spoon.

4. Heat the non-stick pan, add butter and mung bean paste, and stir evenly over low heat to make the mung bean paste completely absorb oil.

5. When the mung bean paste is slightly dry, add fine sugar and maltose and stir-fry until it can agglomerate and be easy to plastic.

6. Put the mung bean ball in a sieve, keep pressing it and sieve it into a bowl. * If the taste requirement is not high, you can skip this step.

7. Knead the mung bean paste into a ball and divide it into two parts. Add matcha powder to one part and stir well. * If you only make the original flavor, you don't need to add matcha powder.

8. Divide the mung bean paste into small balls, rub them to the size of table tennis, and press them into an oiled mold.

9. Scrape off the excess with a knife and knock the mung bean cake out of the mold. * It tastes better in the refrigerator.

10, plop! The delicious and summer-relieving mung bean cake is ready ~

1 1. Make a cup of scented tea, put a plate of mung bean cake and read a book. Maybe those trivial things will slowly melt into this softness.

Tip 1. The green bean paste just out of the pot is easy to sieve, and it can be screened by 20 meshes. You can also use a cooking machine to add water to stir-fry and then stir-fry, but not too much water. 2. Butter can lubricate and enhance fragrance, otherwise corn oil can be used. 3. The prepared mung bean cake can be refrigerated for 4 or 5 days and frozen for 15 days, but it needs to be preheated before eating.