Making mung bean cake with rice cooker

Making mung bean cake with rice cooker

Introduction:

"Mung bean cake is my love, but it's too sweet to buy outside. It's easy to be greasy and high in calories. People who lose weight can't afford to be hurt, so they want to make it by themselves. But the dormitory wood has an oven and a pan, so they decide to try to make it with an electric rice cooker. Mung bean stuffing is made by themselves, and the skin is very thin, so the finished product is a lot of crispy stuffing. My boyfriend can't stop eating, hee hee hee, and take photos by hand It's not very clear. "

Production steps:

Step 1: Boil the mung beans with little water

Step 2: add peanut oil, sugar and mung beans, mix well, and decide how much sugar to put according to your taste, then press the mung beans into mud with a spoon, so that the mung bean filling is ready

Step 3: the next step is the skin method. You need to make a layer of oil skin and a layer of water oil skin. The water oil skin should be more than half of the oil skin. First, make the water oil skin, that is, water + peanut oil + flour, and stir it into flocs with chopsticks

Step 4: oil skin method, peanut oil + flour, and water oil skin, stir into flocculent

Step 5: mix two kinds of flour into a ball, cover with wet cloth and wake up for 10 minutes

Step 6: wake up the two dough, roll out the dough with water and oil rind to cover the dough with oil rind, and knead the two dough into one. In this step, a lot of force is needed. Roll the dough into a thin sheet with a rolling stick, and cut the large sheet into small pieces with a knife, like this

Step 7: knead the mung bean stuffing into a ball and put it in the middle of the skin. Close the four corners of the cut skin to the middle, like a bun

Step 8: press a little flat, like a cake

Step 9: OK, start pancakes, put two tablespoons of oil into the electric rice cooker, close the lid, press the cooking button, when you hear the sound of oil heating, open the lid, put the mung bean cake into the pot, sprinkle some salt on the surface, and then close the lid of the electric rice cooker, remember to press the cooking button

Step 10: after the cooking button jumps, open the lid, turn the mung bean cake over the other side, and then press the cooking button. If there is too little oil, it will stick to the pot, so you can add some oil

Step 11: after the second cooking button jumps (it should be very fast), both sides of the mung bean cake should be fried almost. You can turn it several times with chopsticks and wait for the oil in the pot to dry, and the fried mung bean cake is not greasy

Step 12: the finished mung bean cake is so thin that you can see the stuffing, and the surface is dry, the skin is crisp, not greasy at all

Step 13: a healthy mung bean cake with less sugar and less oil. It doesn't matter if you eat more~

Materials required:

Wheat flour: 100g

Peanut oil: feel free

Mung bean: 150g

Sugar: right amount

Salt: a little

Note: 1. The oil of oil skin is butter, other oil is OK, I only have peanut oil, so I use peanut oil; 2;

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: sweet