The new way to eat mung bean that you have never eaten before, it has both the sweetness of mung bean and the faint milky fragrance

Don't always boil mung beans and drink soup. Today, I will share with you a new way to eat mung beans. I don't think most of my friends have eaten this way. Let's take a look at the specific operation.

【Ingredients】: mung bean, flour, egg, yeast powder, sugar, pure milk, edible oil,

First, pour 100 grams of mung beans into a large pot, add water to cover the mung beans, and soak them overnight. Look at it the next day, the mung beans have become round.

After washing, pour it into the steamer, spread it out with your hands, so that it is evenly heated, cover the lid, and steam for 20 minutes. When the time is up, open the lid and take a look, the mung beans are blooming.

Then pour it into a large bowl, add two tablespoons of sugar to it, stir well, let the sugar melt, and set it aside for later use.

Next, knead the noodles, pour 300 grams of flour into the basin, beat an egg, add 3 grams of yeast powder, 20 grams of sugar, and then use 140 ml of pure milk to knead the noodles. Stir while pouring. After stirring into a floc, pour in 20 ml of cooking oil and knead into a dough. Knead for a while until it is smooth and delicate.

No need to raise the dough, put it directly on the chopping board and flatten it with your hands to roll out a rectangular dough cake, pour some cooking oil on it, brush it evenly, then pour the steamed mung beans on it and spread it evenly, and the whole dough cake should be spread Serve with green beans. Finally, roll it up from the bottom edge, which can add layers. Press the closing part below, knead it to a uniform thickness, and cut it into equal-sized dough.

Take a surface agent to close the incision to the middle, wrap the incision tightly, put it on the dough pad and press it into a round cake, and a green body is completed.

After everything is wrapped, put it in the steamer, leave some space in the middle, cover the lid, and let it rise for 15 to 20 minutes. Look at the size of the raw embryo has increased significantly, that is, wake up.

Cover the lid, steam for ten minutes after the water is boiled, turn off the heat and simmer for two minutes, open the lid to see that it is very soft, and it will rebound immediately when you press it.

Use a frying pan below, heat the oil, add the steamed mung bean cakes when the oil is hot, fry until the bottom is golden brown, flip one side and fry the other side, fry until golden and crispy on both sides, and you can serve. Such a simple and delicious mung bean cake is completed. It is very soft and the organization inside is very delicate. Like bread, it tastes the sweetness of mung bean and has a faint milky fragrance. It is quite good. , friends who like it can try it out, see you next time!