Cooking Steps

1. 

   Step1:Prepare ingredient

2. 

   Step2:Soak the white kidney bean in clear water for 24 hours after washing. Soak until the white kidney bean is fully swolle

3. 

   Step3:Remove the skin of white kidney bea

4. 

   Step4:White kidney bean with the skin remove

5. 

   Step5:The clear water hasn't passed the beans. In a pressure cooker, boil for half an hour to make bean paste (in an ordinary cooker, boil for 23 hours

6. 

   Step6:Put a clean cloth on the top of the empty container. Pour the white bean paste into it

7. 

   Step7:Cool it. Wring out the water. White kidney bean paste in the cloth for us

8. 

   Step8:Take 150g white kidney bean paste and pour it into the frying pan. Add 50g fine granulated sugar, 5g maltose and 18G condensed milk

9. 

   Step9:Stir fry with medium and low heat until it doesn't stick, then take it out and cool it. It's milk stuffing. Spar

10. 

    Step10:Put brown rice into the blender. Select the milling key to run to the en

11. 

    Step11:300g white kidney bean paste. Pour into the frying pan. Add 40g salad oil, 50g white sugar and 20g brown rice flour. Stir over low heat until it doesn't stick.

12. 

    Step12:Mix 2.5G of Matcha powder evenly into the mixture. Cool it. Fill it with brown rice. Take it out for standby.

13. 

    Step13:Pour 300g white kidney bean paste into the frying pan. Add 60g sugar. Stir over low heat. Add 2G maltose syrup and stir fry until dry. Add milk powder and mix well.

14. 

    Step14:Add 15g butter, 1g Matcha powder, egg yolk and 40g flour and mix evenly. It is the outer skin of the moon cake. Cool it and take it out for standby

15. 

    Step15:Take 34g brown rice stuffing and wrap 6G milk stuffing. Then take 40g moon cake skin and wrap it inside.

16. 

    Step16:Press in the mold. Take it out. Eat it directly or bake it in the oven at 170 ℃ for 15 minutes

17. 

    Step17:Finished product ou

18. 

    Step18:G small kitchen product