Today's recipe is shared with the pro who is still purchasing mung bean cake, mung bean cake is very simple to make, just make it more beautiful to take some time, if you read my recipe some heart, then hurry up and act.
By love dessert balls
<h2>Royalties</h2>
Peeled mung beans 500 g
Butter 70 g
White sugar 75
Bean paste filling to taste
Date paste filling to taste
Honey 2 tablespoons
<h2>Practice steps</h2>
1, the ingredients are as shown in the picture, please feel free to add the filling, I use the date paste, red bean paste and honey beans
2, because I made mung bean cake to send friends so used 500 grams, if you usually eat at home once halved it is almost, at least 6 hours before use.
3: Soak the beans, wash and steam for about 30 minutes
4, steamed beans by hand twisting is like this
5: Place the steamed beans in a blender and whip until pureed
6: The stirred bean puree is very delicate
7: Stir-fry the bean puree in a non-stick pan with butter over low heat, please note that it must be a low heat! The whole process of frying to do not add water, do not add milk and other liquids, only add butter can be, I initially did when I watched a video to add milk, the result of frying until the time is extended for a long time, the arms are almost wasted, all the added liquids must be fried until volatilization, otherwise the bean paste will always stick to the shovel, never stop frying, the real experience, do not believe you can try.
8: Add sugar after the butter is basically melted
9, I also added some milk powder
10, two large spoonfuls of honey, can not be added
11, rubber spatula keep stir-frying, avoid pasting the pot
12, the fried bean paste will not stick to the shovel, 500 grams of steamed and fried mung bean puree is these, for your reference.
13, mold, toner ready. If you make a color, please prepare some fruit and vegetable powder
14, first take a part of the bean paste to cool and spare, do not use the lid in the pot to prevent the bean paste from drying out and not shaping well, wait for the cool time can divide the filling well, I use a 50 grams of mold, stuffing I generally use 15 grams
15, bean cake skin I generally 25 grams a, I think 50 grams slightly thick is not so good-looking
16, first take a small amount of kneading into the favorite color for backup, the whole process of bean paste should be covered, dry and not good stuffing is also easy to crack
17. Wrap the filling like a bun into the mold
18, mold brush oil anti-stick, mold quality is good, do not brush oil are the same smooth release, it can be seen that the mold quality directly affects the image of bean cake
19. First cover and smooth the surface of the mold with a little colored bean paste
20, and then the previously stuffed ball into the mold to press out of the mold, just such a simple mung bean cake to do
21, these are the first use of color bean paste on the mold on the pattern coloring and then add the wrapped filling of the ball, press can be, the good mung bean cake should also be timely into the box or plastic wrap cover, otherwise it is easy to crack.
22, this kind of color mud cover when it is recommended to prepare a toothpick next to the hand, because it is too easy to string colors with each other, and you have to cut out the color mud in the wrong position in time.
23, just say this, look forward to the practice of friends!
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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