Before I make dim sum, I am used to doing my homework. I collected a lot of recipes for comparison and research, and found that the popular mung bean sorbet is basically the same. Even if it is said to be low-sugar and low-oil, it uses a lot of sugar and oil. The taste of the finished product is basically a formed filling, not like bean cake. So I thought about the solution and found that by making some changes in the details of the operation, I could make mung bean sorbet that is well formed, not cracked, not thin and soft, and really low in oil and sugar.
|peeled green beans||150 grams|
|caster sugar||50 grams|
|Cooked flour (medium gluten or high gluten flour fried)||Appropriate amount (for mold anti-sticking)|
Mung Bean Sorbet——A method with different production details
- Wash the peeled mung beans, soak in about 300 grams of water for one day, change the water several times during the soaking, and swell the peeled mung beans.
- Drain the soaked peeled mung beans and put them in a container.
- Add the mung beans that have not been soaked in milk.
- Put mung beans in the steamer.
- Steam over medium heat for 50-60 minutes.
- While steaming mung beans, put an appropriate amount of flour into a small pot and stir-fry over low heat.
- Stir-fry the flour until slightly yellow, let it cool for later use, this flour is used to prevent the mold from sticking when making the mung bean cake, because the mung bean cake is ready to be eaten directly and there is no reheating process, so raw powder cannot be used, and it is not recommended to grease the mold to prevent sticking.
- Mung beans are steamed until they can be easily crushed by hand.
- After pouring out part of the milk from the steamed mung beans, it becomes a drier mung bean paste, which is pureed with a cooking stick.
- Put mung bean puree in a non-stick pan, add sugar and salt.
- Slowly fry mung bean puree over medium heat.
- Stir-fry until the water dries up, add salad oil.
- Continue to stir-fry over low heat until the water dries up, and it does not stick to the pan, spatula, or hands and form a ball.
- Put the fried mung bean paste into a flat plate and spread it out to cool down, no need to cover it with plastic wrap.
- Put the coarse-mesh sieve on the cooking pot, put the fried and cooled mung bean paste into the sieve. Rub the mung bean paste on the sieve with a rice spoon. Sift mung bean paste.
- Sieve mung bean paste into a loose shape.
- Weigh 35 grams of mung bean paste.
- Sprinkle the pan with fried flour to prevent sticking, shaking off excess flour.
- Put mung bean paste into the mold and press firmly.
- Make mung bean cakes with molds.
- Finished mung bean cakes, this recipe can make about eleven mung bean cakes.
- Put the mung bean cake into a box, seal and refrigerate before eating. The mung bean cake made by this method is low in sugar and oil, and has a short shelf life, so it should be eaten as soon as possible.
I have researched a lot of mung bean sorbet recipes, all of which are fried with butter or fresh cream to highlight the milky aroma of mung bean cakes. I think it is greasy, (and the animal cream will condense after being refrigerated at low temperature, so I won’t talk about the taste, the same reason It is also not recommended to use lard for frying. If you want mung bean cake to have other flavors, you can add peanut oil or sesame oil for frying. Generally, you can fry with light corn oil, grape seed oil, sunflower oil, etc. The original amount of oil used It’s not big, it’s just for lubricating.) Therefore, the method of steaming mung beans with milk is used, so that the aroma of milk and beans is better integrated, and it will not be greasy.
Many recipes add maltose, and even emphasize that maltose must be added. I think mung bean cake should not be added with maltose, because mung bean paste is highly absorbent, easy to form a ball and has better elasticity than Q, and maltose is invert sugar, adding it will make it more Q, and mung bean cake will not be soft , more intolerant to storage.
The common mung bean cake is made by frying the mung bean paste, dividing it into a ball, putting it into a mold and pressing it to form. There are several problems in this way. One is to smoothly form the mold without sticking to the mold. Afterwards, it is easy to crack, and the third is to form a ball into the mold. The corners of the finished pattern are not easy to press, and it is not clear enough, so I refer to the traditional method of forming cooked flour cake balls, and sieve the fried mung bean paste into a loose state. Then put it into the mold and press it, so that the mung bean cake is better formed, and it is not easy to crack. It can be operated with less sugar and oil, and it will not be greasy and soft.
If you want to make mung bean cake mixed with dried cranberries, raisins and other dried fruits, you should cut the dried fruits into fine particles and add them after sifting mung bean paste. If you want to make mung bean paste with filling, the filling should not be too much, the total weight Thirty-five grams of mung bean cake filling should be controlled within 10 grams. Do not use mung bean paste to wrap the filling into balls and then press it. Instead, put a part of the loose mung bean paste first, add the filling, and then cover with the remaining mung bean paste. Press firmly and then press, because the mung bean cake is a loose cake, the unique crispy and long taste of the bean cake can be obtained by using the loose pressure method, rather than the sweet and greasy taste of the formed filling.