The transformation of Liangpi powder -- layers of mung bean cake

The transformation of Liangpi powder -- layers of mung bean cake

Introduction:

"The transformation of Liangpi powder, the stand in of Qianceng cake, turned into mung bean cake in my hand"

Production steps:

Step 1: get the materials ready. 100g mung bean water

Step 2: mix flour and mung bean water to form a dough, knead for 20 minutes, and then knead for another 20 minutes

Step 3: put the dough into the basin and add half basin of water

Step 4: keep kneading until the water is thick (milky white)

Step 5: sift the gluten

Step 6: let starch water settle for at least 4 hours (I put it in the refrigerator overnight)

Step 7: pour out the water on the precipitated starch water. (don't pour out all the water, leave a little, otherwise the remaining flour paste will be too thick.)

Step 8: mix well. After mixing, the flour paste looks light milky white

Step 9: after boiling water in the pan, brush a thin layer of oil on the plate, pour a spoonful of flour paste, and rotate it evenly

Step 10: cover and steam for two or three minutes. You will see that the white pulp gradually becomes transparent

Step 11: pour another layer of paste and spread a layer of mung beans. (continue step 10)

Step 12: repeat this, steam well, cool down and buckle out

Step 13: cut into pieces. Let's go.

Materials required:

Honey mung bean: right amount

Sugar: right amount

Water: moderate

Mung bean water: 100g

Flour: 200g

Note: [warm tips] it doesn't matter if there are more and less flour paste. More is thicker, less is thinner

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet