🍃kaishou Summer Dessert—mung Bean Sorbet, No Need to Sieve, No Need to Fry for A Long Time

Name: 🍃kaishou Summer Dessert—mung Bean Sorbet, No Need to Sieve, No Need to Fry for A Long Time
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Peeled mung beans; 68g Shuiyi; 80g Caster sugar; 90g butter

by Wang Taijia

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

⚠️If there is no such machine, steam in the steamer at home, break the wall with the broken machine, and fry in the non-stick pan until it is non-stick and the shovel is not sticky. It’s OK. It’s the same. There is no hard and fast rule. I used to be like this.

300 grams of dried beans, 800 grams of mung bean cake came out~

I made 20 40g mung bean cakes here~

You can use it directly to make fillings~~~

Don’t reduce the white sugar of this formula, it is a very small amount of sugar, not very sweet~ I like sweet ones, add a little~

(Shuiyi) maltose is used because it is not so sweet and has better ductility and gloss~

The color made by Shuiyi will look better than maltose~

If you don’t have both of them, you can use all sugar~ All white sugar is OK~

Butter can be replaced with corn oil~ but it's not that fragrant~

If you want to buy the same automatic pot, just poke my avatar~ you can find me

🍑Bao: Gremei Kitchen Tmall flagship store

Password: Wang Taijia (you can enjoy the most favorable prices and gifts)

Ingredients

🍃kaishou Summer Dessert—mung Bean Sorbet, No Need to Sieve, No Need to Fry for A Long Time

1. Material arrangement~

🍃kaishou Summer Dessert—mung Bean Sorbet, No Need to Sieve, No Need to Fry for A Long Time recipe

2. Peeled mung beans ~ soak overnight ~

3. Steaming on the pot~ I do not have any excess water when steaming like this~ I won’t need to fry for a long time~ If you don’t have this machine, you can use a steamer or a rice cooker~ I use a silicone steamer mat, gauze instead Yes~

4. Gremei Kitchen steamed peeled mung beans at 120 degrees for 30-35 minutes～

5. After steaming, the fingers will be crushed as soon as they are crushed~

6. Pour into the chef's pot of Gremei Kitchen, add butter, sugar, and water to make it break the wall~

Here, if you don’t have this pot, you can use a spoon to smash it, or a wall-breaking machine, or a meat grinder. There is no special requirement.

If you want other colors, you can add cocoa powder, matcha powder, and various colorful powders to make your own rainbow mung bean cake~

7. Turn on the 3-8 gears. Stop for 30 seconds and use a spatula to clean up the wall. If you can’t dry it with a wall breaker, you need to add some water. It’s okay. You can use a non-stick pan to fry and dry it later.

8. It took 4 30 seconds, that is to say, 2 minutes~ yes~ you are not mistaken, it is 2 minutes! ! ! ! Non-stick spatula ~ wear baking gloves to touch it, non-sticky hands ~ can form a ball ~ the same is true for students who are frying in a pan, just remember this state!

9. Can form a group~

10. Dig it out, the pot is clean~

11. 300 grams of beans make 800 grams of mung bean paste~ you can divide it into as many pieces as you want~ I divided 40 grams here, 20 pieces~

If you like to eat cranberries, you can add a little sour dried cranberries here~

Want to pack stuffing? Mung bean paste and red bean paste are also okay~ Hahahahahaha