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.