Tappi: flour 250g, butter 150g, sugar 20g, water 40g, egg yolk 1.
1. First, stir the flour and melted butter evenly, then add sugar, water and egg yolk and stir evenly to form dough, and put it in the refrigerator for 30 minutes;
2. Take out the refrigerated cassava flour, roll it into 3mm thick cassava flour, put it into a mold, punch holes in the cassava flour with a fork, and put it in the refrigerator for 25 minutes;
3. Spread a piece of oil paper on the refrigerated tapir, pour a proper amount of beans (both mung beans and red beans are acceptable) into the oven 190 and bake for 20 minutes (add the beans until they are heavy enough to prevent the tapir from bulging when baking), then take out the beans and bake for 10 minutes, and take them out of the oven to cool.
Stuffing: 200g of milk, appropriate amount of yellow peach paste, 0/00g of cream/kloc, 40g of sugar, 2 egg yolks, 20g of millet flour, appropriate amount of yellow peach diced, 6 pieces of Geely flour and 50ml of water.
1. Boil the milk and the yellow peach sauce, add the beaten egg yolk, sugar and cornflour, and mix into batter for later use.
2. Beat the cream into a milkshake and then mix it into the noodles.
3. Dissolve the gelatine powder with water and heat preservation water, and add it into the yellow peach mud and mix well.
4. Pour the yellow peach paste into the cooled wrapping, put it in the refrigerator for freezing, and then use yellow as decoration.