The weather is getting hotter and hotter, the summer atmosphere is getting bigger and bigger, and people have no appetite when the summer arrives. One is that it is so hot that you are sitting sweating, and the other is that you don't know how many cups of water to drink, and your appetite is naturally light.
Mung bean cake believes that everyone is no stranger, after all, mung bean is a nutritious ingredient, in the very hot summer, mung bean soup is an indispensable drink to relieve the heat. Then make mung beans into mung bean cake, which is also suitable for eating when it is hot. Mung beans themselves are cool food, made into a good-looking, sweet and soft glutinous pastry, which is perfect for eating when it is hot.
Prepare the ingredients you need: 1,000 grams of dried mung beans, 150 grams of butter (lard, cooking oil is also OK), 100 grams of sugar.
Step 1: Prepare all the above ingredients, then soak the mung beans in water for about 5 hours (completely soaked), and then completely rub off the shells of the mung beans by hand.
Step 2: Here rub the mung beans, drain them completely, then put them in the steamer to steam, turn on the high heat to steam, then turn off the heat, and then remove the lid after 5 minutes.
Step 3: Then prepare a gauze, put the steamed mung beans into the gauze, and use the rolling pin to crush all the mung beans into mung bean paste. (If there is a wall breaker or something, it can be more convenient)
Step 4: Then prepare to stir-fry, heat the bottom of the pot, add butter, about 40% heat, add white sugar, when a large number of bubbles are generated in the pot. You can add mung bean paste, stir-fry evenly and turn off the heat, about 2 minutes.
Step 5: In this way, the finished mung bean paste is cooled, and then the mung bean paste is put into the mold, the shape is carved, and the mung bean cake is ready.
Such a very simple mung bean cake, it is made well, if there is no butter, you can also use corn oil or other oils instead of Oh, but it is still more delicious with butter.
This mung bean cake can be refrigerated in the refrigerator, take it out and eat it when you want to eat it, and you can eat it when you are hungry or have afternoon tea. It's also nice to make breakfast pastries. What is to be made below is a very classic breakfast pastry, which is the rice cake, that is, the steamed hair cake, white, soft, and very elastic when pressed gently.
Ingredients needed: 150 g rice, 50 g flour, 10 g sugar, 2 g yeast Ingredients: 120 g water, black sesame seeds.
Step 1: Prepare the above ingredients, then pour the rice into the water in advance and soak it overnight in advance. Drain the next day and place the rice in a blender.
Step 2: Then add 120 grams of water to the blender and beat the rice into a delicate rice syrup. Pour the rice milk into a bowl, continue to add yeast, sugar and flour to the bowl and stir all the ingredients well.
Step 3: Then cover with plastic wrap, place it in a warm place, and ferment the batter to 2 times the original size. If you use an oven, the fermentation function is about 40 degrees, and it is fermented at a constant temperature for about 1 hour.
Step 4: When the fermentation is ready, remove the plastic wrap and gently stir well with chopsticks. The inside of the mold is brushed with oil and the fermented rice milk is poured into the mold. (If you don't have a mold, use a small bowl at home to steam)
Finally, sprinkle the surface with an appropriate amount of black sesame seeds, or other ingredients such as dried nuts, turn on high heat, steam for about 20 minutes, turn off the heat and continue simmering for 3 minutes.
You can get rid of the mold when you dry it, and the delicious rice cake is made like this. Sweet and soft texture, delicious to eat.