Summer snack [mung bean cake]-You Are Foodie

By Elvis
18

Summer snack [mung bean cake]

Due to restrictions, the pictures can not be published with so many detailed pictures. If you want to see more detailed pictures, go to the official account and search [xingxing_sichu] on wechat.This mung bean cake is a good summer snack. Taotao students killed 4.5 at one go and touched one by one. After eating, they were afraid that they would eat too much. They were only allowed to eat two pieces a day.It is rich in milk flavor, sweet and delicious. It is different from the dry and crumbling taste that is common in the market. It is very delicate and smooth. If you happen to love pea mud, then make it quickly!Many friends may see more mung bean cake made of peeled mung beans, which looks fresher, but I still like to make it with skin. On the one hand, mung bean skin is actually very nutritious, which is more beneficial to the summer. On the other hand, I don't think the color is not good enough (⊙ o ⊙ o (∩∩) o~

Main Ingredients

milk A moderate amount of
butter 40g
Mung bean 300g

Auxiliary Ingredients

salad oil appropriate amount
sugar 60g

Step 1 . Put water in the mung bean pot to boil and bloom. The amount of water is placed carefully. You can submerge the beans by about 2-3 cm. Turn from high heat to low heat--- Note that it's best to consume as much water as possible, because you have to fry bean paste. It takes a long time to fry more water naturally, and you can bubble it in advance to cook it better. If you want to make your own peeled mung bean cake, rub the beans with your hands after the mung beans are soaked thoroughly, but it's really hard

Step 2 . Put the cooked beans into the cooking machine and break them. If there is not much water left before, add some milk into the cooking machine. The milk is not quantitative. It depends on your cooking function, and it can't be too little. Be careful that your cooking machine won't turn and the motor will burn it out.

Step 3 . Sift the beaten bean paste. If you don't want to sift, skip to the next step--- Maybe my cooking machine has high horsepower. I've tried sieving, but the taste difference is not very big. If your cooking machine's horsepower is not so high, the taste may not be so delicate, which will be a little bit like the taste of mung bean cake seen in the traditional market, and this mung bean cake is the taste of bean paste.

Step 4 . Put the beaten bean paste, butter and sugar into the non stick pot, and stir fry them over a medium low fire. The method doesn't matter. You should constantly stir fry them. The fried bean paste won't stick to the pot and shovel, and it looks a little dry--- It's best to fry with a silicone knife. It's convenient to scrape off the edge of the pot when frying. In the process of frying, pay attention not to get the scorched slag on the edge of the pot into the bean paste --- it can't be too wet. If it is wet, it will not be easy to demould, and the taste is not good. If it is dry, it will be better to demould, and the taste is good

Step 5 . Cool down and divide into small balls of equal size. Apply a thin layer of cooked salad oil on the abrasive tool, and then put it into the abrasive tool to press the film--- Some students will definitely ask what is cooked salad oil, that is, heat the pot. Just put the oil in it until it is hot at 7.8 layers, just like before you put the oil into the pot--- The size of the mold depends on your choice. It is recommended that if 50g abrasive tools are used, the bean paste is about 35g, and if 63g abrasive tools are used, the bean paste is about 45g. Such a ratio is better.

Step 6 . It tastes better after being refrigerated in the refrigerator

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