Peach Mountain Skin Directions

Materials:

Main Ingredients:

Main Ingredients:

250g of Large White Kidney Beans, 60g of Malt Sugar, 60g of Walnut Butter, 60g of Icing Sugar Powder, 30g of Powdered Milk, 15g of Flour, 60g of Almond Flour, 1/4 tsp of Red Currant Powder, 2 tsp of Matcha Tea Powder.

Accessories: 24 salted egg yolks, 150g adzuki beans, 50g brown sugar, 60g maltose, 40g walnut oil.

Steps:

1, this time with not red beans, but red beans, pay attention to the two of them do not look the same Oh, red beans are thin and long, red beans short and round, red beans better effect of dampness. The picture on the contrast, the left is the red beans.

2, the beans washed with 300 grams of water, in the rice cooker with porridge gear to cook until soft and rotten. Note that this amount of water is twice the amount of beans, rice cooker pot if you do not need to soak, the beans are very soft.

3, boiled beans poured into the wall-breaker into a fine paste.

4, pour into the bread machine and stir fry until slightly dry, add brown sugar, maltose and 1/3 of the oil and continue to stir fry.

5. Stir-fry until drier and more suitable then add the remaining oil.

6, finally stir fry until the spatula does not stain the bean paste, red bean filling is ready, cool and set aside.

7, large white kidney beans to be soaked in water the night before.

8, after soaking, remove the outer skin, only use the inner kernel.

9, add water just and bean kernel flush, also use the rice cooker porridge gear to cook the beans until soft.

10, wall-breaker stirred into a fine paste.

11, pour into the bread machine, add icing sugar powder.

12, fry until the sugar melts add walnut oil and continue to fry.

13, when the bean paste to the state can be shaped without staining the spatula, add maltose continue to stir fry for a while.

14, add milk powder mix well, stop stirring.

15: Let it cool a little and add the flour and knead it well.

16. Divide the stir-fried stuffing into two parts, the ratio of the two parts is 2:1, and add the red bean curd powder and 20 grams of almond powder to the smaller part and knead evenly.

17: Add matcha powder and 40g of almond flour to the large portion and knead well.

18: Knead the dough and the peach mountain crust is ready.