Tappi: flour 250g, butter 150g, sugar 20g, water 40g, egg yolk 1 piece.
1. First, mix flour and melted butter, then add sugar, water and egg yolk and mix well to form a dough, and put it in the refrigerator for 30 minutes;
2. Take out the refrigerated tapioca, roll it into 3mm thick tapioca, put it into a mold, punch air holes in the tapioca with a fork, and keep it in the refrigerator for 25 minutes;
3. Spread oil sheets on the refrigerated tower skin, pour appropriate amount of beans (both mung beans and red beans) into the oven, and bake at190 for 20 minutes (put the beans until the weight is enough to prevent the tower skin from bulging when baking), then take out the beans and continue baking after the time is up 10 minutes, and then take them out and cool them for use;
Stuffing: 200g milk, appropriate amount of yellow peach paste, cream 100g, 40g sugar, 2 egg yolks, 20g millet powder, appropriate amount of yellow peach diced, 6 gelatine powder and 50ml water.
1. Boil the milk with the yellow peach paste, add the beaten egg yolk, sugar and corn flour and mix into a batter for later use.
2. Beat the cream into a milkshake and mix well in the noodles.
3. Dissolve the gelatine powder with water and heat insulation water, add it into the yellow peach paste and mix well.
4. Pour the yellow peach paste into the cooled taping and put it in the refrigerator for refrigeration and solidification, and then use Huang Taoding as the decoration.