Learn to make mung bean cake with electric cake pan
Driven by my colleagues, I began to be interested in mung bean cakes. I bought them twoorthree times and they were all good. The skin is thin and the filling is big. It's very delicious. At that time, I was very impressed by the generosity of the seller for mung beans. It was true!Today, at the strong request of my daughter, I went to the store to buy 10 yuan and bought the newly listed mung bean cake during the noon break. I thought that the newly listed things were often of good quality, and secretly laughed at my cleverness.In the evening, I came home and gave my daughter a piece. The little guy ate half of it. Mom, it's not delicious. Here you are. I tasted it, but it was not. The skin became thicker, and the filling was half of the original. After careful observation in the sun, I could see the traces of mung beans, and the taste was greatly reduced.Is it really that hard to be consistent? I think it won't be long before the store changes hands again! In the evening, I saw a news that some substances that cause infant meningitis were found in several so-called high-quality milk powders. While I was glad that I didn't choose these kinds of milk powder, I also felt sad when I ate mung bean cake in the afternoon. What else do we dare to eat in the future?The shrinking of mung bean cake makes me very sad, and the so-called mung bean cake made of pure mung bean powder also contains pea powder, which makes me gnash my teeth again to greet the profiteers. However, the greetings were limited, and I could not bear to destroy my image, so I had to give up. It is better to rely on oneself than on others. I decided to make mung bean cake by myself.There was a time when I was thinking about making mung bean cakes. After all, because mung bean stuffing was not as good as bean paste, I could buy it directly. I gave up and made wife cakes instead.This event touched me a lot. I must make it!
Step 1 . After yesterday's meeting, I started a happy life for a long holiday. At eight o'clock in the evening, I took out the mung beans and put them into the ADI pot, soaked them with water, and then put a handful into the electric rice cooker. Recently, thanks to the baby's fragile stomach, I have been drinking porridge for three consecutive meals for a long time. This morning, I ate rice and mung bean porridge. After that, happy sleep! Happy! Leisurely! I went to bed at eight o'clock, too! After breakfast, ADI pressed it on the pot and put the porridge on it. After 20 minutes, the mung beans bloomed and were very soft. Grind the beans with a spoon. I like to keep the green bean skin, so I think it's real. Hee hee! Start to stir fry the stuffing! Casserole (no iron pot, no other thick pan), low heat, 100g salad oil, 300g rock sugar, smash rock sugar while boiling. When the sugar is thick but not syrup, put 943g cooked mung beans into it. It takes about 40 minutes to stir continuously with a spoon. The mung bean filling becomes very dry, and the spoon can't stir it. Turn off the fire, pour it out, and let it cool--------- The process was so painful that my hands shook at the end! Next, I make pastry. Water oil skin: 400g of low powder, 120g of lard (this is for grain pigs, not for water injection. But there is not so much lard, so 30g of lard and 90g of butter are used), 80g of sugar and 200g of water. Stir and knead into a ball. Cover with cling film and relax for 30 minutes. Then make the oil skin. Oil skin: 240g low powder and 120g lard. When fully stirred, electricity will appear
Step 2 . Press the water and oil skin into the oil skin, wrap it and relax for 15 minutes. It takes exactly 15 minutes from the first to the end of the thirty second. Take out a wrapped dosage form, press it flat, roll it into an oval shape with a rolling pin, roll it from top to bottom, then turn it 90 degrees, roll it gently from top to bottom, roll it from top to bottom, and put it aside to relax for 15 minutes. Take a skin, roll it like a dumpling skin, wrap it with mung bean filling, close the mouth, and put it on the chopping board. This three-stage map
Step 3 . This is waiting for the pot, white, fat, very attractive!
Step 4 . Put it into the electric cake pan and leave it uncovered for the sake of selling. My husband told me straight, it's really formalism. What I love!
Step 5 . It may have been too much to pursue the real materials and put too much mung bean stuffing. As a result, only 17 of the 31 preparations (one of the pastry packages was leaked, and another one was used) were used up
Step 6 . The last dozen or so directly wrapped with bean paste filling, and the taste was also good. It seems that many kinds of fillings can be wrapped in this way
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
