Four-color Taoshan Mooncake

Four-color Taoshan Mooncake

1. Big white kidney beans soaked in water for one night

2. Peel the bean skin, soaked beans are easy to peel off

3. Put the beans without the skin of tofu into the pot, and add an appropriate amount of water.

4. Bring to a boil on high fire, add appropriate amount of water after boiling, and boil again. There will be a lot of foam when cooked.

5. Scoop up the beans with a sieve. Repeat steps 3-4 again.

6. Then put the beans in the pot, add an appropriate amount of water, boil on high heat and then turn to a low heat to simmer until the beans become soft.

7. Scoop up the soft boiled beans and put them in a blender

8. Add the right amount of water, not too much, as long as it can stir the beans.

9. When the bean paste is beaten, the beaten bean paste is about 370 grams.

10. Put the bean paste into a non-stick pan, add 50 grams of white sugar

11. Stir-fry over low heat until the sugar melts, then add 20 g of maltose and stir-fry

12. Stir fry to hold the group. It took about 12 minutes to fry. 335 grams of fried bean paste.

13. In order to obtain a more delicate effect, the fried bean paste is sieved again. (You can ignore)

14. The sifted bean paste is so delicate

15. Take 10 grams of white bean paste and add it to 10 grams of egg yolk

16. Steam for 5 minutes

17. Sift the steamed product and set aside

18. Mix 45 grams of granulated sugar with 20 grams of water and bring to a boil over low heat

19. Add fried bean paste

20. When the water is dry, add 15 grams of maltose and continue to fry. Add milk powder and mix well

21. Add the egg yolk that was sieved just now

22. Stir well

23. Add softened butter

24. It is easier to mix well with a bowl instead, and mix well with a spatula. If it is still sticky, add an appropriate amount of milk powder to adjust the softness of the crust.

25. Cover the mixed peach mountain pastry with plastic wrap and let it relax for 10 minutes.

26. Divide the red bean paste into 25 grams each and round.

27. Divide the loosened skin into 4 portions, add matcha powder, red yeast rice powder, cocoa powder, and the other original flavor

28. This is the peel with cocoa powder, divided into 15 grams each

29. Flatten the crust, put in the filling, and close the mouth with a tiger's mouth

30. Put in a 50g moon cake mold

31. Extrude the shape, brush the surface with a layer of water

32. Preheat the oven to 170 degrees

33. In the lower and middle layer, bake for 10 minutes.

Tips:

1. Please use the prepared peach mountain bark as soon as possible to prevent it from drying, otherwise it will be difficult to pack.
2. There is no need to apply oil or dust inside the mold. It is easy to demould.
3. Because milk powder is added to adjust the softness of the crust, the crust is very milky. There is no restriction on milk powder, I use whole milk powder.
4. The finished Taoshan moon cakes are stored in an airtight box after cooling, and the oil will return for one day, and the taste will be better.
5. You can also add coffee powder, purple sweet potato powder, etc. to make peach mountain moon cakes of different flavors.
6. The filling can also be as you like.
7. The baking time of Taoshan moon cakes should not be too long.