The protein content of mung beans is almost three times that of rice, and there are more inorganic salts such as vitamins, calcium, phosphorus and iron than rice. Therefore, it not only has good edible value, but also has very good medicinal value. Mung beans are sweet and cool, and have the function of clearing away heat and toxic materials. Regular consumption of mung beans can supplement nutrition and enhance physical strength, and can be eaten in all seasons.
Eating mung bean cake will not get angry, and eating too much will not be bad for your health. The main component of mung bean cake is mung bean, which has the effect of removing fire. Sweating at high temperature will make the body lose a lot of minerals and vitamins, leading to internal environment disorder. Mung beans are rich in inorganic salts and vitamins. Eating mung bean cake in high temperature environment can replenish lost nutrition in time, so don't worry too much even if you eat too much mung bean cake.
material
1 mung bean stuffing-mung bean 100g
1 mung bean stuffing-40g of sugar
2 water-oil skin-common flour 100g
2 water and oil skin-40 grams of warm water
2 water-oil skin-10g sugar
2 Water-oil skin-30g of edible vegetable oil.
3 butter skin-50 grams of ordinary flour
3 ghee skin-25g of edible vegetable oil.
Production steps of mung bean cake
(Peeled mung beans taste more delicate, can they be peeled? ) Wash mung beans, soak them in clear water for 5 hours, and then steam them in a pot. When the water boils, turn down the heat and steam until your fingers can crush them.
Second step
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Add sugar and crush (China paper can also be grasped by hand, haha).
Third step
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Crushing with fresh-keeping bags and rolling pins will be faster.
Fourth step
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Rub it into mung bean stuffing of about the same size and cover it with plastic wrap to prevent cracking.
Step five
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According to the proportion of raw materials, stir evenly and knead evenly. The big one is water and oil skin, and the small one is butter skin (knead the dough when steaming mung beans) (cover the dough with plastic wrap when pressing mung beans jiaozi).
Step 6
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Rub the dough into long strips with oil skin and butter skin, divide it into equal parts with stuffing, cover it with plastic wrap, and let it stand for proofing.
Step 7
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Roll the oil-water skin round, put it in a butter bag (without gaps), wrap it, roll it into long strips, roll it up, cover it with plastic wrap and let it stand.
Step 8
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Repeat the previous step, then roll it into strips, then roll it, and then let it stand (it takes time to process the oil skins one by one, almost enough to wake up, so you can do it in order)
Step 9
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I forgot to take pictures here. Draw a sketch. After the strip oil skin wakes up, flatten it, fold the middle two ends in half for approximately one circle, flatten it again, roll it thin and wrap it.
Step 10
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After the oil skin is made, it is wrapped with mung bean stuffing, rounded and pressed into cakes. The size difference is not too big?
Step 1 1
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Put a little oil in the pot and fry it in the pot.
Step 12
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Turn over when the color changes slightly (fry slowly with small fire, pay attention to turning over)
Step 13
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When the two sides are golden, the cake is slightly tilted, and it can be served (when the cake is shaped, it can be sprinkled with black sesame seeds on the surface, which is more convenient if the oven is used).