Made for many years of mung bean cake, ingredients continue to change, the method is also constantly improved, today and share with you a simplest mung bean cake method, no need to pick beans, no sieving, no blender. 1. Before making mung bean cake is too troublesome, soaking beans need two days, but also need to keep changing the water, steaming after the need to siev, simply trouble do not want, these two years I summed up a super super simple method, that is, use a pressure cooker, remember is a pressure cooker Oh! Never use a rice cooker! Never use a rice cooker! Never use a rice cooker! Once, I had a cute rice cooker, I used it to press mung beans, and the foam that popped out was estimated to flow into the circuit board, and the mung beans ended the rice cooker's short life. 2. I think the mung bean cake sold outside is too sweet and greasy to eat, and there are various spices, additives that make people uncomfortable, I am here to share with you is the home-style version of the mung bean cake method, even I usually love to put trehalose is not, pure only mung bean fragrance. 3. I am afraid of gaining weight, I do not dare to eat sugar, so I used 30g of zero calorie sugar, you can directly use white sugar instead, and I use this amount of sugar is very very low, the taste is only a faint sweetness, like to eat sweet sugar to 60g is not particularly sweet. 4. About maltose I have to knock on the blackboard, scratch the point, it is best not to replace, maltose can increase the stickiness of mung bean cake, and there is a unique fragrance, if you replace maltose, mung bean cake mold release will be a little worse, of course, do not pay attention to the picture, then you can replace maltose.
By Eyes of Water
<h2>Royalties</h2>
Peeled mung beans 300g
Shizu 700g
Vegetable oil 30g
Butter 50g
Maltose 45g
Zero carbose 30g
<h2>Practice steps</h2>
1, 300g peeled mung beans clean, filter clean water, this next step is good to accurately calculate how much water to add. (Peeling mung beans will wash out a lot of foam, be sure to clean the foam, so that the boiled bean smell will be less, and it is not easy to poof)
2: Put the mung beans into the pressure cooker, pour 700g of water and press for 30 minutes. (It is recommended to use an electric pressure cooker, time and firepower are better controlled, water control is good, do not put too much water, otherwise it will be very laborious to fry dry)
3, my family's pressure cooker 30 minutes is the longest time, personally feel that the pressure is still relatively strong, boiled beans are very soft and rotten. If the pressure cooker pressure at home is not enough, you can extend the time of pressing beans appropriately.
4, just cooked beans, open the pressure cooker is not able to see the water, beans by hand to crush, very soft rotten.
5: Pour the cooked mung beans into a non-stick pan, turn on medium heat, pour in 30g of vegetable oil, stir-fry while pressing.
6: Fry for three or five minutes, feel that all the oil has been absorbed, adjust to low heat, put in 50g butter and continue to stir-fry.
7, stir-fry over medium-low heat for a long time... Feeling almost fried, add 45g of maltose and continue stir-frying. (Maltose is very viscous, it is not easy to take out, it is recommended to put it in the microwave for half a minute and then take it out)
8, the maltose stir-fry evenly, you can add 30g of zero caramel for seasoning, the zero carnotose is completely stir-fried evenly, you can come out of the pot.
9. Divide into 30g balls.
10: Use your thumb to push the mung bean cake ball into the mold and press it slightly.
11, one hand to support the mung bean cake mold, the other hand palm to press down hard, the force is larger, the pattern of the mung bean cake will be clearer.
12, then squeeze out the mung bean cake, a small cute mung bean cake will become.
13. The softness and hardness of the finished mung bean cake is directly proportional to the time of frying beans. If the fry is softer, like I am today, the fried bean paste finished product weighs about 840g, you can make 28 pieces of mung bean cake; if the stir-frying time is longer, the fried bean paste finished product weighs about 750g, which is almost the degree of the mung bean cake sold outside with a harder taste, depending on the degree of personal like. (How to judge whether the mung bean cake is fried well?) What is the right degree of softness and hardness of the stir-fry? Then everyone fried after taking out the weighing, if the weight is greater than 840g, it is definitely not fried, too thin)
14, just do when the soft taste is slightly worse, put into the refrigerator after refrigeration is more delicious, although refrigerated preservation for four or five days is not a problem, but basically put on the fifth day, the taste is not very good, so, this kind of additive-free healthy mung bean cake after doing a good job as soon as possible to eat.
<h2>Tips</h2>
Precautions I basically wrote in each step, not too clear welcome to ask me. I have something to say about zero-calorie sugar: The main ingredient of zero-calorie sugar is generally erythritol. Does not contain a little calorie, but the sweetness is relatively low, lower than sucrose, zero caramel added erythritol, in addition to the addition of some sucralose and other sweeteners, will make the whole eating mossitol sweetness increase a lot, or even higher than sucrose. Therefore, there are still great differences in sweetness between brands of zero card sugar. I use three times the sweetness of zero calorie sugar here, personally feel that the sweetness of the whole finished product is just right, belongs to the low sugar taste, so the sweetness of mung bean cake problem, you can fry when you taste it yourself, to decide how much sugar you want to add.
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