How to make mung bean cake at home, how to make sure the water of the mung bean has dried?

Finally found the correct way of mung bean cake, the details are the key, master the skills, at home you can also make the texture of fluffy, melt-in-your-mouth delicious mung bean cake, everyone, I'm Plum, every day, with the simplest ingredients, to teach you to create the most delicious food, welcome to your attention.

The weather is warming up, and summer is not far away. When it comes to summer snacks, we have to mention mung bean cake. Mung beans have the effect of clearing heat and detoxification, in addition to cooking mung bean sugar water, can also be made into a variety of shapes of mung bean cake, because it is the finished product is dry and solid, so the storage time is slightly longer, a one-time to do more than a little bit of the portion, sealed and placed in the refrigerator, you can also eat for three or five days, eat as you go, as snacks, as a breakfast to fill up the hunger can be, is very convenient.

A friend asked: how to do mung bean cake, home can do? In fact, the practice of mung bean cake is not as difficult to do as we think, only a pot and then a few steps can be completed, very simple, can also be done at home. But if you want to make a fluffy, sandy, melt-in-your-mouth mung bean cake, you still need to pay attention to the methods and small details, here I come to share with you the detailed practice of mung bean cake, I hope to help you.

--Mung bean cake practice--

Preparation materials:

Mung beans 500 grams, 75 grams of butter

Making process:

First step: soak green beans. ? Put the green beans in a dish, add the right amount of water not over the green beans, soak for about five hours.

Step 2: Rub the bean skins. The mung beans in the mung beans and then add the appropriate amount of water, put your hands into the water, hands gently rub the mung beans, the mung bean coat rub off, and then the mung beans with water to rinse off the floating mung bean coat.

Step 3: Steam the mung beans. will rub the skin cleaned green beans drained water in the dish, put into the steamer, water boiling, high heat steaming to 30 minutes, cook until cooked through the soft and rotten off the fire, five minutes after the pot. Note: You can also use the pressure cooker to cook, press the cook button to cook for about 15 minutes.

Step 4: Grind the mung beans. Pour the steamed mung beans into a gauze, wrap the mung beans in the gauze, and then use a rolling pin to crush and crush the mung beans into a puree. Note: In this step, use a spoon to press the steamed mung beans into mung bean puree, or directly use a wall breaker to break them up can also be used, the more delicate the mung bean puree is, the better the taste will be.

Step 5: Stir fry the bean puree. The bottom of the pan is hot, pour in the prepared butter, burned to 40% of the heat, pour in the prepared sugar, stir fry, stir fry to the pot of bubbles when pouring into the green bean puree, continue to stir fry on low heat, so that the green bean paste evenly absorbed butter sugar gel, stir fry to the green bean paste hold into a ball and not stained hands can be, turn off the fire out of the pot.

\

Step 6: In the prepared mooncake molds, smear a thin layer of cooking oil to prevent sticking, according to the size of the molds, the mung bean paste will be divided into evenly sized small dosage, and then kneaded into a round into the molds and pressed firmly, and then out of the mold can be.

This fragrant and delicious mung bean cake is ready, isn't it very simple? After doing so, sealed in the refrigerator, chilled, eat as you go, eat a mouthful of ice, sand, melt in the mouth, the taste is too good, like it quickly try Oh,

--Making Tips--

1, because the soaked mung beans after expansion, the volume will become larger, so the amount of water to cover and higher than the mung beans, otherwise it will not soak through.

2, mung beans must be soaked well, do come out of the taste is good, in general, five hours enough, if you are worried about soaking through, you can take one in the mouth with your teeth bite, do not sound no dry hard feeling on the proof of completely soaked through.

3, it is recommended to go to the supermarket shopping peeled green beans, eliminating the rubbing of the skin this step, more convenient and time-saving.

4, there is no butter, lard or cooking oil can also be used, relatively speaking, with butter taste better.

5, if you want to change the taste, you can add the right amount of milk in the steamed mung beans, and then crushed with a spoon or use a wall-breaker, and then fried, so that out of the mung bean cake with a milky flavor, more nutritious, or add a little honey, the taste of a more sweet and oily.

6, in the mold before pressing, add some dried fruit crushed, such as crushed grapes, cranberries, etc., will also have another flavor.

7, focus: The ratio of green beans, butter and sugar is 20:3:2, this ratio should be grasped.