How to make mung bean cake

Mung bean cake is a dessert that many people like, but in addition to buying it outside, in fact, in life, we can also learn some methods of making mung bean cake, because many delicacies are actually relatively simple to make. As long as you understand the required ingredients and proportions, you can follow certain steps to complete it. The following is an introduction to the relatively simple method of making mung bean cake.

1. Ordinary mung bean cake

1. Ingredients ratio

13 kg mung bean powder, 13 kg white sugar powder, 2 kg fried glutinous rice flour, 1 kg flour, 6 kg vegetable oil, 2 kg lard, and appropriate amount of edible yellow pigment.

2. Production method

(1) Topping powder: 3 kg mung bean powder, 1 kg flour, 3.2 kg sugar powder, 2 kg lard, an appropriate amount of edible yellow pigment, add an appropriate amount of cold boiled water and mix into wet powder.

(2 ) Base powder: 10 kg mung bean powder, 2 kg fried glutinous rice flour, 9.8 kg white sugar powder, 6 kg vegetable oil, add appropriate amount of cold boiled water and mix into wet powder.

(3) Sprinkle the sifted flour into the mold, then pour the top powder and bottom powder into the mold according to the basic proportions, press and scrape it flat, pour it into the steamer, and steam it until cooked.

2. Beijing-style mung bean cake

1. Ingredients ratio

13 kg mung bean powder, 11.7 kg granulated sugar or white sugar powder, 0.25 kg sugar osmanthus, and appropriate amount of water.

2. Production method

(1) Mix the flour: Put the powdered sugar into a dough mixer, add the sugared osmanthus diluted with a little water, and stir. Then add the mung bean flour, stir evenly, and pour through an 80-mesh sieve to make cake flour (based on the amount that can be kneaded into a dough).

(2) Shaping: Place paper on the steamer, spread the cake flour evenly in the steamer, and use a flat plate to gently flatten the surface to about 1 cm thick; sift another layer of cake flour on it, and then cover the cake flour with a piece of glossy paper slightly larger than the steamer, and press it with a cake mirror (i.e. a copper mirror or copper stamp); remove the glossy paper, gently sweep away the loose flour on the edge of the steamer frame, and cut it into 4 cm × 4 cm squares with a knife.

(3) Steaming: Place the four corners of the steamer filled with cake flour on the ground, stack them up one by one, and place them in a special steamer and seal it tightly; bring the water to a boil (not too hot to prevent the cake from turning red), steam for 15 minutes, then take out the steamer and apply a little red pigment to the middle of the top surface of each small piece with appropriately diluted and dissolved edible red pigment; then place each steamer flat on the workbench and let it cool before serving.