Four-coloured Peaches

By VicentaLakin

Four-coloured Peaches
A VERY ACCIDENTAL OPPORTUNITY FOR ME TO SEARCH FOR THE NEW PET OF THE HEALTHY MOON CAKE, THE PEACH CAKE. THE NETWORK PRESENTS THE PEACH MOON CAKES: THEY ARE MADE OF THE TRADITIONAL JAPANESE GOLD PEACH SKINS, WHICH ARE UNIQUE IN THEIR TASTE, AND THEY ORIGINATE FROM THE JAPANESE PEACHES, MADE OF WHITE SOYBEANS MADE OF SECRET MATERIALS SUCH AS YOLK, MILK, BUTTER, ETC., AND FAMOUS FOR THEIR SUBTLE TASTE. THE APPLICATION OF PEACH PIE TO THE MOON CAKE CHANGED THE TRADITION OF MAKING MOONCAKE CAKES WITH WHEAT POWDER, AND TODAY THE PEACH CAKES ARE MORE COLORFUL AND HAVE MORE VARIETY OF PIES. I DIDN'T EAT A REAL JAPANESE PEACH CAKE, THE SQUARE CAME FROM THE NETWORK, AND THERE WAS A LITTLE CHANGE IN THE WAY IT WAS MADE. ALTHOUGH THERE MAY BE A GAP WITH THE AUTHENTIC PEACH CAKES, THEY ARE ALL EQUALLY WELL EATEN, WHICH ARE MORE SUBTLE AND UNSWEET AND COLOURFUL THAN TRADITIONAL ONES. I COULD'VE SEARCHED THE POMEGRANATES ON X-RAY, BUT I THOUGHT IT WOULD BE EASIER TO EAT THEM IF THEY WERE HOMEMADE. ALTHOUGH IT TOOK MORE TIME. I'VE TAKEN EVERY STEP IN DETAIL, AND IT LOOKS COMPLICATED, AND YOU CAN MAKE HEALTHY AND DELICIOUS MOONCAKES. HERE'S ABOUT 40 GRAMS OF MOONCAKE. WHAT'S THE BIG WHITE BEANS, YOU CAN SEARCH THEM FOR, A GOOD-NOURISHED BEAN, AND I'M NOT GOING TO PRESENT IT HERE。

Recipe Recommendations

  • Big white kidney beans 150 grams
  • maltose 35 grams
  • egg yolk liquid 10 grams
  • butter 10 grams
  • milk powder 15 grams
  • fine sugar 95 grams
  • water appropriate amount
  • matcha powder appropriate amount
  • cocoa powder appropriate amount
  • red rice flour appropriate amount
  • red bean paste 400 grams

Steps for Four-coloured Peaches

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    Big white beans are soaking up all night
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    It's easy to go to the bean skins when they're skinned
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    The beans that went to the bean skin were put into the pot with a proper amount of water。
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    The fire boils, boils, then adds a proper amount of fresh water, then boils. Cook it up and there'll be a lot of foam。
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    Sieve the beans. Repeat 3-4 steps。
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    The beans are then put into the pot, with an appropriate amount of fresh water, and the fire boils, and then the beans become soft。
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    Pick up soft beans and put them in the mixer
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    Add a proper amount of fresh water, not too much, and it'll be enough to stir beans。
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    It's about 370 grams。
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    Put the soybean in a non-composed pot and add 50 grams of white sand. Sugar
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    Fry it with a little fire and melt it with sugar
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    I'll be fine. About 12 minutes. Fried beans are 335 grams。
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    In order to have a more subtle effect, the bean is sifted again. ♪ You can ignore ♪
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    It's so delicate
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    Add 10 grams of soybeans to 10 grams of yolk
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    Five minutes of evaporation
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    It's going to be a sift
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    45 grams of sugar mixed with 20 grams of water, boiled with little fire
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    Joined the fried bean
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    When the water is dried, 15 grams of malt sugar continue to be dried. Add powdered milk evenly
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    We'll add the sifted yolk
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    Smuggle evenly
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    Add soft butter
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    It's easier to mix with a bowl, with a razor. If it's sticky, add a proper amount of milk powder to adjust the softness of the skin。
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    Peach peels mixed, covered with skin, loose for 10 minutes。
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    Split the red beans into 25 grams each, round them。
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    Split the loose skin into four pieces. Add tea powder, red chorus powder, cocoa powder, another original
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    This is the skin of cocoa powder, divided into 15 grams each
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    Squeeze the pie skin, put it in the pie, put it in the mouth
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    Put in 50 grams of moon cake
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    We'll have a shape. We'll have water on the surface
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    The oven preheats 170 degrees
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    Middle and lower, 10 minutes。

    • Four-coloured Peaches Make Tips

    1. Please use the finished Tao Shan pastry skin as soon as possible to prevent drying out; otherwise, it will be difficult to wrap. 2. No need to grease or dust the mold; it releases very easily. 3. Because milk powder is added to adjust the softness and firmness of the pastry skin, it has a distinct milky aroma. There is no limit on the amount; I used full-fat milk powder. 4. Once made, store the Tao Shan mooncakes in an airtight container after they have cooled; let them rest for a day to improve the texture. 5. You can also add coffee powder, purple sweet potato powder, etc., to create different flavors of Tao Shan mooncakes. 6. The filling is also entirely up to your preference. 7. Do not bake the Tao Shan mooncakes for too long.

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