Pea yellow is a traditional snack in old Beijing, sweet and delicate, with excellent taste. But it is more troublesome to make, and it is a little too sweet to eat directly from a long-established brand, so I use it to make pea yellow toast. It is sweet and non-greasy, and the taste is very good.
By Lilyhuaya
<h2>Royalties</h2>
Peeled peas 200 g
White sugar (xylitol) 80 g
Water to taste
Apply the butter used in the mold to an appropriate amount
toast:
High gluten flour 250 g
1 egg (50 g).
Milk 150 g
Salt 3 g
White sugar 20
Butter 25 g
Resistant to high sugar yeast 3 g
<h2>Practice steps</h2>
1. Prepare the ingredients Pea yellow method: Soak the peas for 10 hours in advance. Cook in a pressure cooker (40 minutes) or rice cooker (cooking procedure), sift through the excess water, add sugar, and stir-fry over medium-low heat until there is a clear texture but can also flow slowly. Refrigerate overnight in a buttered mold. (Be careful not to have too much water, or you will be fried to doubt life.) Because it is more troublesome to do, today I directly use the pea yellow I bought.
2: Put the ingredients other than butter into the cooking machine, knead out the thick film, add butter to knead out the glove film. Cover with plastic wrap for fermentation.
3: Divide the fermented dough into three equal parts
4: Roll out the dough into a rectangle and roll it up
5: Roll out the rolls a second time, roll out the dough rolls into a rectangle and put in the pea yellow
6: Roll into rolls and place in a toast box
7, Hai's C40 oven to select the fermentation function, put in a basin of water, choose 33 degrees for 1 hour
8: Ferment until 9 minutes full, take out the toast and water basin, preheat at 180 degrees, bake for 40 minutes, cover with tin foil
9. Immediately after baking, lie down on the side of the mold to cool, put into a sealed bag at room temperature or freeze preservation (avoid refrigeration)
10. Slice and eat
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