Mung bean cake is a kind of food that we all like to eat, and the common mung bean cake sold outside is the most in the form of puff pastry, and it is soft on the outside. There is also a soft-skinned mung bean cake that I like very much, which does not have the effect of a puff pastry mung bean cake that drops the slag at one bite, but is exactly the opposite, and it has a soft taste. The method of this mung bean cake is relatively simple, saving time and tools, without making puff pastry, without the oven, it is particularly simple.
It turned out that there was no need to add yeast to make this mung bean cake, so I added a little to make it eat a little better digestion. Of course, it is indispensable to make your own mung bean cake. Usually the filling needs to be fried, but now the weather is hot, the filling method is a little lighter, and the eating is refreshing. Because it is a common practice, so the mung beans I use are all skinned, made granular obviously, some friends may like, because of the original taste, some friends may not like, so you can choose to buy some skinless mung beans. I still prefer green beans with skin, and the effect of clearing the heat is better.
Because it is made by yourself, so the taste can be increased or decreased according to personal preferences, the sweetness can be adjusted, the advantage of doing it yourself is safety and hygiene, eating at ease, more delicious than what you bought outside, adding points to add, the ingredients are all open, are self-made, eat very assured. Friends who like to eat green and healthy mung bean cake must collect it, the method is very simple, friends who have time will try it!
【Required Materials】
150 g dried mung beans, 250 g flour, 3 g yeast, 20 g sugar, 60 ml cooking oil, 100 ml water, 45 g sugar.
【Preparation steps】
1. Put the dried mung beans in a pot, add the right amount of water and soak overnight. Soak until the mung beans become larger, and crush them with a pinch of your hand.
2. Start the pot, wash the mung beans, spread them on the steaming drawer, and spread evenly. Cover and steam on high heat, turn water to low and steam for 30 minutes.
3. Put 250 g of flour in a pot and add 3 g of yeast, 20 g of sugar, 60 ml of vegetable oil.
4. Stir well first, and then add 100 ml of water to it a small amount and many times. Stir to form a flocculent form.
5. Knead the dough into a dough, cover and let loose for 10 minutes.
6. When the time is up, knead it smooth and delicate, the overall dough is soft, cover and relax again for 10 minutes.
7. At this time, the mung beans are also steamed, pour it out, put it into the basin, add 45 grams of white sugar, stir well, and then find a tool to weigh the hand and crush the mung beans. It doesn't have to be pressed into mud, just a little bit of grain.
8. Then take an appropriate amount of mung beans, form a ball with your hands, a little larger than the egg yolk, and set aside.
9. Do not knead the dough when you wake up, just roll it into long strips and divide it into a dough of about 20 grams.
10. Take a part of the dough, press it slightly flat, and then use a rolling pin to roll out into a round dough sheet. If you want to eat thin skin, roll out a little thinner.
11. Add a mung bean filling, close the tiger's mouth position upwards, and then pinch tightly.
12. After all is done, press it into a cake shape by hand, and the raw blank will be ready.
13. Brush the oil from the pot, put the oil into the raw blank, and brush a layer of cooking oil on the surface of the raw blank to lock in the water, turn on the low heat and slowly burn.
14. After the bottom surface is set and discolored, turn it over and continue to burn it.
15. Repeatedly turn the noodles many times, burn to both sides of the golden, the crust edge color white can be.
16. Those who are afraid of unfamiliar edges can be put up and burned.
Tips:
1. Mung bean filling steamed in water, so that there is no need to fry, steamed out is more green and healthy. If you like it, collect it!
2. The dough must be loose so that it can be rolled out.
3. Add yeast without noodles, direct operation can be done.