双色茶果子：桃山皮月饼新口味引热议！

太好看了！太美了！这次的茶果把自己给美到了！好看的模具加上合理的配色，整个高级感就出来了。再加上漂亮的包装，送人真的不要太体面！
这次做了2种馅：羽衣甘蓝和咖啡，模具用的是50克月饼模。芸豆沙我是自己炒的，网上买现成的也可以，自己炒的比较健康清淡。想要自己炒的宝们可以搜我之前的配方（主页搜“桃山皮”即可）

用料

饼皮

芸豆沙

200克

熟粉

30克（低筋或者中筋炒熟即可）

羽衣甘蓝粉

1.5克

果蔬色素蜜桃色

少许

馅料

芸豆沙

200克

羽衣甘蓝粉

3克

咖啡酱

适量

双色茶果子（桃山皮月饼）的做法

1. 先来制作馅料，芸豆沙分成2份，分别加入羽衣甘蓝粉和咖啡酱，拌匀后分成25克左右一份，搓圆后备用。

1. 然后制作饼皮，芸豆沙里加入熟粉拌匀（熟粉使用低筋或者中筋粉都可以，放在不沾锅炒至微黄即可，可以多炒一点，保存好也能用很久。）

1. 饼皮面团平均分成4份，其中2份分别加入羽衣甘蓝粉和果蔬色素揉匀。然后把两种颜色的饼皮，和原色饼皮分别分成12.5克一份，搓圆备用。

1. 各取2种颜色的饼皮面团，错位折叠成团后压扁摊开，包入馅料。
2. https://weibo.com/ttarticle/p/show?id=2309405164060160163849
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1. 全部包完后，在每个面团上一点点熟粉裹匀，放入模具后压出花型即可。

1. 成型后的茶果可直接食用，如果想要保存久一点的，可以再用烤箱上下火170度烘烤10分钟即可。晾凉后再放入脱氧剂密封打包。