Recipe: Homemade mung bean cake (less oil and less sugar lazy version)

Home Cooking Recipe: Homemade mung bean cake (less oil and less sugar lazy version)

Notes:

Since I fell in love with food, I have changed a lot about Chinese dim sum. I feel that it is more healthy and refined than Western-style snacks. Mung bean cake is one of the delicate and beautiful Chinese soft snacks. I like it very much. I am constantly summing up and progressing in my study. There are many gods in the kitchen (such as swimming songs, Yi Cai, etc.). The role model, from last year to this year, has been done many times, and also try to change the formula to find the most suitable taste for your family, so record it. This side is to use corn oil to fry the bean paste, do not need to sift, only add sugar to fry, save a lot of trouble, so call the less oil and less sugar lazy version!

Ingredients:

Steps:

  1. Home Cooking Recipe: Peeled dry mung beans (a treasure online shopping, choose Ha) the figure is 500 grams.

    Peeled dry mung beans (a treasure online shopping, choose Ha) the figure is 500 grams.

  2. Home Cooking Recipe: Be sure to find a large basin to soak, after the bubble will rise, generally to spend a night is best, the middle can be changed 2 times in the middle, the best heat in the refrigerator freezer overnight.

    Be sure to find a large basin to soak, after the bubble will rise, generally to spend a night is best, the middle can be changed 2 times in the middle, the best heat in the refrigerator freezer overnight.

  3. Home Cooking Recipe: Soaked mung beans (I changed a large basin), dumped the amount of water that was overdone. (Reminder: I must pour the water from the bubble, and use the blue water to control the water, because there will be steam in the steaming process, not afraid of drying. Otherwise, the water will increase, and the cooking time will increase.) Place the steamer in the steamer without sealing, directly cover the lid, and steam for about 30 minutes.

    Soaked mung beans (I changed a large basin), dumped the amount of water that was overdone. (Reminder: I must pour the water from the bubble, and use the blue water to control the water, because there will be steam in the steaming process, not afraid of drying. Otherwise, the water will increase, and the cooking time will increase.) Place the steamer in the steamer without sealing, directly cover the lid, and steam for about 30 minutes.

  4. Home Cooking Recipe: Check that there is no steaming standard is to use a finger to rub, it becomes powder, as shown.

    Check that there is no steaming standard is to use a finger to rub, it becomes powder, as shown.

  5. Home Cooking Recipe: Then crush the garlic into the mud with garlic. Try to grind it into mud! Into the mud! It is not recommended to use a variety of mixing machines to make mud, because the water content required for mixing is large, which will increase the time of frying, because fried bean paste is also very tiring, shortening the cooking time is also a lazy thing.

    Then crush the garlic into the mud with garlic. Try to grind it into mud! Into the mud! It is not recommended to use a variety of mixing machines to make mud, because the water content required for mixing is large, which will increase the time of frying, because fried bean paste is also very tiring, shortening the cooking time is also a lazy thing.

  6. Home Cooking Recipe: Send a video, everyone look at the technique, so that while pressing and turning, you can ensure that the mung bean mud that is ground is more uniform and delicate, eliminating the trouble of sieving. Because the screening is too abusive! If you have a high demand for delicate taste, you should go through the sieve, my sister is really afraid of trouble.

    Send a video, everyone look at the technique, so that while pressing and turning, you can ensure that the mung bean mud that is ground is more uniform and delicate, eliminating the trouble of sieving. Because the screening is too abusive! If you have a high demand for delicate taste, you should go through the sieve, my sister is really afraid of trouble.

  7. Home Cooking Recipe: Start the pot (must use the non-stick pot!!!) to open the minimum fire, first pour 70 grams of corn oil (or 80 grams) (newer can add oil, add hands, prevent hand slow, oil and powder separation), then pour into the bean paste Mud, turn a few times, you can directly add sugar to fry, this is a picture of adding sugar, after adding sugar, the sugar melts, the mung bean mud will become thinner. The amount of sugar can be reserved. According to your own taste, you can fry for a while, try it, add a little.

    Start the pot (must use the non-stick pot!!!) to open the minimum fire, first pour 70 grams of corn oil (or 80 grams) (newer can add oil, add hands, prevent hand slow, oil and powder separation), then pour into the bean paste Mud, turn a few times, you can directly add sugar to fry, this is a picture of adding sugar, after adding sugar, the sugar melts, the mung bean mud will become thinner. The amount of sugar can be reserved. According to your own taste, you can fry for a while, try it, add a little.

  8. Home Cooking Recipe: In fact, when you start to fry, the water is too much, the fire is a little bigger, it doesn't matter, but you must make sure to use the shovel to turn it over, keep turning over and keep turning! ! !

    In fact, when you start to fry, the water is too much, the fire is a little bigger, it doesn't matter, but you must make sure to use the shovel to turn it over, keep turning over and keep turning! ! !

  9. Home Cooking Recipe: It’s also very quick, unless your mung bean paste is too thin, it’s usually ten minutes.

    It’s also very quick, unless your mung bean paste is too thin, it’s usually ten minutes.

  10. Home Cooking Recipe: The bottom of the pot is smooth, and the green bean paste is a group, so it must be formed into a group to shape. Some pro-reports, speculation is not a group, probably because: the first mung bean is crushed into mud, the second party's oil and sugar do not arbitrarily reduce, third, stir fry while frying, can form a group Don't fry too much.

    The bottom of the pot is smooth, and the green bean paste is a group, so it must be formed into a group to shape. Some pro-reports, speculation is not a group, probably because: the first mung bean is crushed into mud, the second party's oil and sugar do not arbitrarily reduce, third, stir fry while frying, can form a group Don't fry too much.

  11. Home Cooking Recipe: After the cool temperature, the hand is not hot to touch (do not dry and do it again, easy to spread) take out half, break into the matcha powder. Of course, you can also add chopped cranberry or dried raisins without chopping tea powder. You should chop the bits. Otherwise, when you use the mold to shape, it is easy to break the corner and affect the appearance.

    After the cool temperature, the hand is not hot to touch (do not dry and do it again, easy to spread) take out half, break into the matcha powder. Of course, you can also add chopped cranberry or dried raisins without chopping tea powder. You should chop the bits. Otherwise, when you use the mold to shape, it is easy to break the corner and affect the appearance.

  12. Home Cooking Recipe: Weigh the fried green bean paste evenly and divide it into 40 grams or 30 grams of small dose. Use the method of grasping and pinching to form a round shape. Use a mold (first brush a layer of edible oil to prevent sticking), and press out the beautiful pattern one by one. I want to press out the beautiful and beautiful patterns. I feel that the strength is very important. The pattern of the plastic mold is relatively clear. When pressing, it should not be too hard, easy to stick, and the pressure should be pressed a few times. The figure shows the amount of 500 grams of mung beans fried.

    Weigh the fried green bean paste evenly and divide it into 40 grams or 30 grams of small dose. Use the method of grasping and pinching to form a round shape. Use a mold (first brush a layer of edible oil to prevent sticking), and press out the beautiful pattern one by one. I want to press out the beautiful and beautiful patterns. I feel that the strength is very important. The pattern of the plastic mold is relatively clear. When pressing, it should not be too hard, easy to stick, and the pressure should be pressed a few times. The figure shows the amount of 500 grams of mung beans fried.

  13. Home Cooking Recipe: Do it well! If you want to do it at a time, you can put it in a sealed crisper and store it in the refrigerator for up to three days. (Because you have less oil and less sugar, you can't stay for a long time)

    Do it well! If you want to do it at a time, you can put it in a sealed crisper and store it in the refrigerator for up to three days. (Because you have less oil and less sugar, you can't stay for a long time)

  14. Home Cooking Recipe: This was done last year, 30 grams, the original flavor of cranberry.

    This was done last year, 30 grams, the original flavor of cranberry.

  15. Home Cooking Recipe: Small and exquisite Chinese pastry - mung bean cake

    Small and exquisite Chinese pastry - mung bean cake

  16. Home Cooking Recipe: Set it as a refreshment. 30 grams

    Set it as a refreshment. 30 grams

  17. Home Cooking Recipe: Original rose-shaped green bean cake

    Original rose-shaped green bean cake

  18. Home Cooking Recipe: Eat mung bean cake at the Dragon Boat Festival, with a sachet to a ????

    Eat mung bean cake at the Dragon Boat Festival, with a sachet to a ????

  19. Home Cooking Recipe: Supplementary picture - mold, white is 30 grams, red is 40 grams of mold. Always use oil when using. The amount of squares is about 10 for 30 grams, about 7 or 8 for 40 grams, and about 6 for 50 grams.

    Supplementary picture - mold, white is 30 grams, red is 40 grams of mold. Always use oil when using. The amount of squares is about 10 for 30 grams, about 7 or 8 for 40 grams, and about 6 for 50 grams.

  20. Home Cooking Recipe: Add a picture - a close shot.

    Add a picture - a close shot.

  21. Home Cooking Recipe: When breakfast, very comfortable????

    When breakfast, very comfortable????

  22. Home Cooking Recipe: Double the amount, the original taste and matcha flavor, the original taste 30 grams, the matcha taste 40 grams.

    Double the amount, the original taste and matcha flavor, the original taste 30 grams, the matcha taste 40 grams.

Tips:

1. 250 grams of raw materials are dried mung beans that are peeled and peeled. If you peel your mung beans, you should increase or decrease the amount of oil and sugar as appropriate. 2. Soaking mung beans is best to soak, so the first night of the night is the most troublesome, put the refrigerator to refrigerate, change the water once. 3. When steaming mung beans, the excess water should be filtered out, because the steam will have a small amount of water and will not dry. Steamed mung beans should be crushed into pure mud, so that it is easy to grind into mung bean mud, and there is no need to screen in the later stage. The slightly grainy taste of the individual feels good. 4. The process of crushing into mud, you can use a spoon, you can also use a thick rolling pin, but the garlic hammer is the fastest. The finer the better! 5. When styling, remember that the mold is first brushed with oil and anti-adhesive. What kind of mold is used for what shape, the simplest method, pressing into a pancake, pressing into a small piece with a heart shape or a flower shape. 6. After all, mung bean cake contains oil and sugar, so it should not be greedy, so I advocate making small pieces. 30 grams, 40 grams, all! 50 grams is too big. 7. Unfinished mung bean cakes should be kept in a sealed box and kept in a refrigerator for up to three days.


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