Dessert to relieve summer heat [mung bean cake]

Overview

Due to restrictions here, pictures cannot be published with so many detailed pictures. If you want to see more detailed pictures, go to the official account and search [xingxing_sichu] on WeChat to follow. This mung bean cake is a good food for relieving the summer heat. Taotao classmate ate 4.5 of them in one go, sneaking around one after another and asking for more after eating. He was afraid that he would eat too much, so he was only allowed to eat two pieces a day. It is rich in milky aroma, sweet and delicious. It is different from the dry and scummy taste that is common in the market. This one is very delicate and smooth. If you happen to love bean paste, then make this quickly! Many friends may have seen more mung bean cakes made from peeled mung beans, which look fresher, but I still like to make them with the skin on. Firstly, the mung bean skin is actually very nutritious and better for relieving the heat. Secondly, I actually don’t think the color is good enough (⊙o⊙)O(∩_∩)O~

Tags

• pastries
• baking
• children
• old man
• afternoon tea
• summer recipes
• fast food
• butter
• mung beans
• salad oil
• sugar
• milk

Ingredients

Steps

1. 1 Put water in the pot of mung beans and cook them until they bloom. Be careful about the amount of water. Just cover the beans by about 2-3 centimeters. Bring to a boil over high heat and then simmer over low heat. ---Note, it is best to use as much water as you can, because you still need to fry the bean paste. The more water, the longer the frying time will naturally take. You can also soak it in advance for better cooking. If you want to make peeled mung bean cake by yourself, rub the beans with your hands after soaking the mung beans, but it is really laborious

   

2. 2 Crush the cooked beans in the food processor. If there is not much water left before, add some milk to the food processor. There is no quantitative amount of milk. It depends on the performance of your food processor. It should not be too little. Be careful that your food processor cannot rotate and the motor will burn out.

   

3. 3 Sieve the mashed beans. If you don’t want to sift, skip to the next step. ---Maybe my cooking machine has a higher horsepower. I have tried sifting and not sifting, and there is not much difference in taste. If your cooking machine is not so powerful, the texture may not be so delicate and may be a bit like the traditional mung bean cake you see on the market, and this mung bean cake has the taste of mashed beans.

   

4. 4 Add the beaten bean paste, butter, and sugar to a non-stick pan, and stir-fry over medium-low heat. It doesn't matter the technique, just keep stirring. The fried bean paste will not stick to the pan and spatula, and will look a bit dry. ---It is best to use a silicone knife for frying. It is convenient to scrape the sides of the pot clean when frying. During the frying process, be careful not to let the small burnt residue on the side of the pot get into the mashed beans---it should not be too wet. If it is wet, it will be difficult to release from the mold and the taste will be bad. If it is dry, it will be easier to release from the mold and have a better taste

   

5. 5 Let cool and divide into small balls of equal size. Apply a thin layer of cooked salad oil on the grinder, put it into the grinder and press it into a film. ---Some students will definitely ask what is cooked salad oil. It means to heat the pan, put the oil in and heat it to 7.8 layers, just like the way you used to put the oil in the pan before cooking. ---The size of the mold depends on your choice. It is recommended that if the mold is 50g, the bean paste dough will be about 35g, and if the mold is 63g, the bean paste dough will be about 45g. This ratio will look better.

   

6. 6 It tastes better after being refrigerated