1. Soak 500 grams of white kidney beans overnight, and add more water when soaking.
2. Tear off the skin.
3. Put it in an electric pressure cooker, add less water just before the beans, and cook for 30 minutes.
4. Put the cooked white kidney beans into the juice machine and stir until puree.
5. Heat the wok (I use a non-stick pan), add 300 grams of caster sugar to the pureed kidney beans, stir fry over medium and low heat, and add 130 grams of corn oil in portions until they are thick.
6. Weigh out the fried white kidney bean filling and divide it into two portions. After I fry it, it is about 1000 grams. I used 150 grams of dark chocolate coins to melt in water, and knead it with 500 grams of filling to form a chocolate flavor. This is the filling of the Taoshanpi mooncake.
7. Add the remaining 500 grams of white kidney bean paste to 75 grams of flour, 30 grams of softened butter and a little water (water should be added a little bit) to form a soft and appropriate dough. This is the outer skin of the Momoyama Pi mooncake.
8. Divide into three equal parts, add purple sweet potato powder, matcha powder and pumpkin powder. If the dough becomes hard and dry, add a little water to keep it soft.
9. Take 25 grams each of the peach mountain skin mooncake skin and chocolate filling.
10. Wrap it up in a ratio of 1:1.
11. Put it in the mold and press it into shape
12. It can be pressed directly in the baking pan.
13. Preheat the oven, and bake the middle layer at 170 degrees for about 15 minutes, without coloring the crust.
14. The beautiful chocolate-flavored peach mountain skin mooncakes are made.
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