Four color peach mountain mooncakes
2024-06-19 15:00:11 97
![Four color peach mountain mooncakes](https://i3.meishichina.com/attachment/recipe/2015/09/23/c640_201509231442978453125.jpg?x-oss-process=style/c640ms)
A very accidental opportunity led me to search for the new favorite of healthy mooncakes - Taoshan mooncakes< br>
Details of ingredients
Technique
Steps to make Four color peach mountain mooncakes
- 1. Soak the white kidney beans in water for one night
- 2. Peel off the bean skin. Beans soaked in water are easy to peel off
- 3. Put the peeled beans into the pot and add an appropriate amount of water.
- 4. Bring to a boil over high heat, then add an appropriate amount of water and bring to a boil. There will be a lot of foam when boiled.
- 5. Use a sieve to scoop up the beans. Repeat steps 3-4 again.
- 6. Put the beans into the pot again, add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and cook until the beans become soft.
- 7. Take out the soft boiled beans and put them into a blender
- 8. Add an appropriate amount of water, not too much, as long as it can stir the beans.
- 9. When beaten into tofu paste, the resulting tofu paste is approximately 370 grams.
- 10. Put the bean paste into a non stick pot and add 50 grams of white sugar
- 11. Stir fry over low heat until the sugar dissolves, then add 20 grams of maltose and stir fry
- 12. Stir fry until it forms a ball. It took about 12 minutes to stir fry. 335 grams of stir fried tofu.
- To achieve a more delicate effect, sieve the stir fried tofu once again. (You can ignore it)
- 14. The sifted tofu is so delicate
- 15. Take 10 grams of white bean paste and add it to 10 grams of egg yolk liquid
- 16. Steam in water for 5 minutes
- 17. Sieve the steamed food and set it aside for later use
- 18. Mix 45 grams of sugar with 20 grams of water and boil over low heat
- 19. Add stir fried tofu paste
- 20. When the water is drained, add 15 grams of maltose and continue to stir fry until dry. Add milk powder and mix evenly
- 21. Add the egg yolks that have been sieved and set aside just now
- 22. Stir evenly
- 23. Add softened butter
- 24. Change to a bowl for easier mixing, use a scraper to mix well. If it's still sticky, add an appropriate amount of milk powder to adjust the softness and hardness of the crust.
- 25. Cover the mixed peach mountain cake crust with cling film and let it relax for 10 minutes.
- 26. Divide the red bean filling into 25 grams each and knead it into a round shape.
- 27. Divide the loose skin into 4 parts, add matcha powder, red yeast powder, cocoa powder, and another part of the original flavor
- 28. This is the skin with added cocoa powder, divided into 15 grams per serving
- 29. Flatten the pastry crust, put in the filling, and close with a tiger's mouth
- 30. Put in a 50g mooncake mold
- 31. Press out the shape and brush the surface with a layer of water
- 32. Preheat the oven to 170 degrees
- 33. Middle and lower layers, bake for 10 minutes.