Mung bean rolls: a pasta for relieving heat

Mung bean rolls: a pasta for relieving heat

Introduction:

"Summer is coming. I don't have a very good appetite. I want to make some staple food to eat. I think I can make mung bean rolls. Although they sell well, they have good taste and efficacy. Mung bean cake can't be used as a meal, mung bean soup can't be used as a staple food. This mung bean roll has a strong sesame flavor. You can have a try. Mung bean is sweet and cool in nature and has the function of clearing heat and detoxifying. In summer, people working in high-temperature environment sweat a lot, water loss is great, and electrolyte balance in the body is destroyed. Mung bean is the most ideal method to supplement. It can clear the heat, replenish qi, quench thirst and diuresis, not only supplement water, but also supplement inorganic salt in time, which is of great significance to maintain water electrolyte balance. "

Production steps:

Step 1: mix flour, mung bean powder, sugar and salt

Step 2: dissolve the yeast in warm water and pour into the flour.

Step 3: knead into a smooth dough and ferment to twice the size.

Step 4: roll the dough into rectangular pieces, spread sesame paste (mix together 20 grams of sesame paste, sugar, edible oil and black sesame), and roll up.

Step 5: a good roll is a good one.

Step 6: cut well, steam in the drawer, and heat for 20 minutes.

Step 7: I'm ugly. Hee hee.

Materials required:

Medium gluten flour: 150g

Mung bean powder: 75g

Water: 120g

Sugar: 10g

Salt: 1g

Yeast: 3 G

Sesame paste: 40g

Black Sesame: 20g

Edible oil: 10g

Note: nagging two ha. Mung bean powder is a bit strange taste, so put some sugar when mixing noodles to avoid bitterness. Before steaming, put some oil on the drawer to avoid sticking to the pot. Put it in the pot, cover it and wake up for ten minutes. It can be softer.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Maotai flavor