绿豆糕的做法（Mung bean cake）.doc

绿豆糕的做法（Mung bean cake） The manufacture of various flavors of mung bean cake First, ordinary mung bean cake 1., the proportion of mung bean flour 13 kg, sugar powder 13 kg, fried glutinous rice flour 2 kg, flour 1 kg, vegetable oil 6 kg, lard 2 kg, edible yellow pigment amount. 2., production methods (1) top powder: mung bean powder 3 kg, flour 1 kg, sugar powder 3.2 kg, lard 2 kg, edible yellow pigment amount, add appropriate amount of cold water and wet powder. (2) base powder: mung bean powder 10 kg, fried glutinous rice flour 2 kg, sugar powder 9.8 kg, vegetable oil 6 kg, plus a moderate amount of cold water and wet powder. (3) the sifted flour on the impression, then the top and bottom powder powder according to basic proportion were poured into the impression, hard pressed scraping, into the steamer, steaming. Two, Beijing style mung bean cake 1., the proportion of mung bean flour 13 kilograms, 11.7 grams of soft sugar or white sugar powder, sugar, osmanthus 0.25 kilograms, the amount of water. The 2. method of making 1 mix: sugar into the noodle machine, add a little water diluted sugar osmanthus, stirring into: mung bean powder, stir, pour over 80 mesh sieve, the cake powder (can be molded into clusters.). 2: molding on the steaming tray on good paper, the cake powder tile in the steaming tray, gently push plate flat surface, about 1 cm thick; to screen a layer of cake flour, but with a slightly larger than the steamer light paper covered with powder cake, cake mirror (i.e. bronze, copper Na) pressure light; remove the light paper, gently sweep powder floating on the edge of the drawer frame, with a knife cut into 4 cm x 4 cm square block. 3: steamed steamer four corner pad will be installed the cake powder, are stacked, placed in sealed steamer strictly; boiling water (not too open, so as not to mention red cake), steam for 15 minutes, in the middle part of the top surface of every piece of products, a little red with red pigment liquid the appropriate dilut