#aca烤明星大赛# The Best Mung Bean Cake ~ with A Simple Bread Machine Version
1.
Soak the peeled mung beans overnight and change the water several times in the middle. (You can buy peeled mung beans at the farmers’ market or online. If you use peeled mung beans, you have to peel them after soaking. This is definitely a big project. I tried it once and I didn’t want to Make it a second time! Or you can make it with the skin, but the taste will be much worse)
2.
The soaked mung beans are steamed in the pot and steamed on low heat for about an hour after boiling.
3.
The steamed mung beans are full and can be easily crushed with a spoon.
4.
For steamed mung beans, add pure milk or add water directly. Use a food processor to make a fine mung bean paste. If you feel too dry to be beaten, you can add a small amount of water, so that it will last longer. (If there is no cooking machine, use a spatula to crush it, it will be a little tired, and it will not be very delicate)
5.
Put vegetable oil in a non-stick pan (you can put butter, according to personal preference), pour in the mashed mung beans, simmer on low heat (stir frequently to avoid muddy bottom).
6.
When it becomes viscous, pour in white sugar and maltose (without maltose, you can use all white sugar, you can increase or decrease the amount of sugar according to your personal taste, if you eat it for diabetic patients, you can put trehalose).
7.
Continue to boil on a low heat, stirring constantly to avoid muddy bottom, the mung bean paste boiled in the pot can be hugged and not sticky.
8.
The boiled mung bean paste is put into small pieces of dried cranberries and mixed well to form a cranberry-flavored mung bean cake, which is also very delicious.
9.
Let's talk about the mung bean cake of the bread machine version. Using the bread machine to make it saves the process of making it yourself. It saves trouble. Friends who have a bread machine can try it. Bread machine version: The first 1-4 steps are the same. The fifth step is to pour the beaten mung bean paste into the bread machine bucket, add white sugar, maltose, vegetable oil or melted butter (it is melted in water) Into liquid butter).
10.
Turn on the bread maker and the noodle program, first stir the mixed mung bean paste evenly (if you think it is too dry, you can add a small amount of water, it must be a small amount, otherwise it is difficult to boil dry, personally suggest not to add water).
11.
After mixing evenly, turn on the bread machine jam program and start to boil. When boiling, be sure to check the moisture in the barrel frequently, and don't overdo it. If the mung bean puree still doesn't dry after a jam program is completed, try the jam program again. If the mung bean puree in the bucket is not dry after the two programs are finished, it means that you have added more water, and you should pour it back into the pot. Go ahead.
12.
Pay attention to the situation in the barrel. When the mung bean paste is boiled dry, you can turn off the jam program.
13.
When the dried mung bean paste is dried until warm, it can be shaped. Mine is a 20-30 gram square mold, and the 20 gram mung bean cake is just the right size.
14.
If you find it too troublesome to weigh one by one, you can use a 15ml measuring spoon, which is very convenient to fill a spoon with about 20g. Or if you don’t care about the size, you can pick it according to the feel.
15.
The mung bean cake after shaping is more delicious in the refrigerator.
16.
It has a delicate taste and melts in the mouth. It is a must-try snack in summer.
17.
Put it in the box and immediately rise up.
Tips:
1. It is best to use peeled mung beans, which are generally available in farmers’ markets, or online shopping is also very convenient.
2. Regarding oil: vegetable oil should not use peanut oil, which has a strong flavor, but ordinary vegetable oil, or olive oil. Of course, butter is okay, the butter milk flavor will be stronger.
3. Regarding sugar: If you don't have maltose, you can use white granulated sugar, but you can slightly reduce the amount of sugar. This can be increased or decreased according to personal taste. Trehalose is more suitable for diabetic patients.
4. Regarding liquid: If you like the original flavor of mung beans, you can replace the milk in the formula with the same amount of water, so that the fragrance of milk is less and the fragrance of mung beans is increased. The amount of liquid can be increased appropriately, but the cooking time will be prolonged.
5. Regarding the cooking: the whole process of cooking with a small fire, and constantly stirring, so as not to muddy the bottom.
6. The prepared mung bean cake tastes better when stored in the refrigerator! The homemade ones do not contain any additives, so eat them as soon as possible. You can keep them in the refrigerator for up to 7 days.
