Taoshanpi practice
Ingredients: 250g of white kidney bean, 60g of maltose, 60g of walnut oil, 60g of rock sugar powder, 30g of milk powder, 60g of flour15g, 60g of almond powder, 4 teaspoons of red rice flour1/and 2 teaspoons of matcha powder.
Accessories: 24 salted egg yolks, red beans 150g, 50g brown sugar, 60g maltose and 40g walnut oil.
Steps:
1. Wash adzuki beans, add 300g of water, and cook in an electric cooker with a porridge stand until soft and rotten. Note that the amount of water is twice that of beans. If you don't put it in a rice cooker, the beans will be soft and rotten. Pour the cooked beans into a wall-breaking machine and beat them into a fine paste. Stir-fry in a bread machine until it is slightly dry, add brown sugar, maltose and 1/3 oil and continue stirring. Stir-fry until it is dry enough, and then add the remaining oil. Finally, stir-fry until the shovel does not touch the bean paste, and the red bean stuffing is ready, and let it cool for later use.
2, big white kidney beans should be soaked in water for the night. After soaking, remove the skin and use only the kernel inside. Add water just flush with the beans, and the beans are cooked with the porridge stand of the rice cooker until soft and rotten. The wall breaker mashed it into a fine paste. Pour into the toaster and add the rock sugar powder. Stir-fry until the sugar melts, and add walnut oil to continue stirring. When the bean paste can be shaped without a shovel, add maltose and continue to stir fry for a while. Add milk powder and stir well. Stop stirring. Cool slightly, add flour and knead well.
3. Divide the fried stuffing into two parts with the ratio of 2: 1. Add monascus powder and 20g almond powder to a small part, and knead evenly.
4. Add matcha powder and 40 grams of almond powder to the big one and knead well.
5, knead into dough, Taoshanpi is ready.