Bean paste cake

Bean paste cake

Introduction:

"We, the post-80s generation, have entered their 30s and become parents. Looking at their children eating a variety of snacks, and recalled childhood memories. My favorite snack in my childhood memory is mung bean cake. At the beginning of summer, it's time to eat mung bean cake. Grandma would lead me to buy half a jin of mung bean cake and a handful of Pu fan in the village supply and marketing cooperative, and sprinkle our laughter all the way home. Back home, put two cakes in the cup, connect the tap water and stir it gently with a spoon, the soft mung bean cake will spread, sending out a faint fragrance, sweet to the heart... Unlike some other crops, mung bean is produced in China, but the understanding of mung bean has a history in China, saying that mung bean can relieve summer heat, why? That's because our ancestors have long discovered that mung bean has the effect of medicine. From Li Shizhen's Compendium of Materia Medica, we can find that mung bean is a kind of medicine, which has the effect of clearing heat and detoxifying

Production steps:

Step 1: put mung bean noodles into the pot, steam for 30 minutes to remove the fishiness.

Step 2: after the pot, the mung bean noodles will solidify together, and roll them with a rolling pin while it is hot.

Step 3: sift the cooked mung bean noodles.

Step 4: dig a hole in the middle of the mung bean basin, put in the sugar, pour in the warm water, and melt the sugar completely.

Step 5: mix with the surrounding mung bean noodles and stir into granules.

Step 6: sift the mung bean noodles again to make cake powder.

Step 7: the cake powder should be kneaded into a ball, as shown in the picture.

Step 8: fill the cake powder into the mold and press it flat and compact.

Step 9: use a piece of oil paper slightly larger than the mold, apply fragrant oil on the cake powder, and press it smooth.

Step 10: steam the cake in the pan for 20 minutes, remove the backing paper, gently knock the button to demould and cut into pieces; in the middle of the top surface of each small piece of product, use edible red pigment to make a little red, and then cool it.

Materials required:

Mung bean noodles: 300g

Soft sugar: 150g

Warm water: 30 ml

Sesame oil: a little

Precautions: 1. Mung bean powder has the smell of raw beans before heating, and after heating and steaming, the fishy smell of beans is removed, leaving the flavor of beans. 2. The amount of water, want to dry point 30 ml, wet point 40 ml can.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: sweet