Chinese Food
Matcha black bean moon cake
(107547 views)
Cooking ingredients
Cooking Steps
Step1:Boil 180g white kidney beans in a pressure cooker with water for 10 minutes. Then soak them in cold water. Peel them. Add 125g sugar. Put them into a food processor (preferably a wall breaker). Then add some water. Stir them into a mud.
Step2:Pour the kidney bean slurry into the non stick pot. Add 65g butter. Stir continuously. Let the butter dissolve completely. Stir the stuffing until dehydrated. Put the pan on the plate and let it cool.
Step3:Add 240g of kidney bean filling 2.5g Matcha powder. Mix well. Add 60g honey red beans. Mix well again. Serve as stuffing.
Step4:Add 170g of kidney bean stuffing to 1g of Matcha powder, 5g of milk powder and 25g of low gluten powder. Add water and stir evenly as the moon cake skin depending on the situation.
Step5:Make 50g moon cake. The filling is 30g. The skin is 20g. Demould it.
Step6:Put it in the preheated oven. 170 °. Up and down. Middle layer. 12 minutes. No coloring.
Cooking tips:This formula is king's formula. Let it cool after baking. Eat it overnight. It's more delicious. Put it in the refrigerator and keep it sealed. It can be kept for 710 days. There are skills in making delicious dishes.
