Kitty Chocolate Peach Mountain Skin Mooncake

Name: Kitty Chocolate Peach Mountain Skin Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 230g White Kidney Bean Paste; 60g Flour; a little water; 15g chocolate powder; 35g Caster sugar; 1 drop Red pigment; 1 drop Yellow pigment

by tgcyy

4.7 (1)

Favorite

5

Difficulty

Hard

Time

2h

Serving

2

The lovely KITTY Peach Mountain Mooncakes are low-fat and low-sugar, so those who are afraid of getting fat won't have the burden to eat one meal! "

Ingredients

Kitty Chocolate Peach Mountain Skin Mooncake

1. Soak the white kidney beans overnight, peel them and cook them in a pressure cooker until soft.

2. Break the white kidney bean paste, add a little oil, and slowly fry it in a non-stick pan over low heat.

3. Mix the main ingredients, add a little water according to the hardness of the dough to make a soft mooncake crust.

4. Mix auxiliary materials to make chocolate filling.

5. Fry the chocolate filling to melt the chocolate and let it cool for later use.

6. Divide the filling and mooncake skin into 8 parts, take 2 small pieces of mooncake skin and drop the pigment, knead it, and shape it with Xuechu KITTY mooncake mold.

7. Preheat the oven to 170°, put the baking tray in the middle of the oven, and bake for 15 minutes in the upper and lower heating mode.

Tips:
White kidney beans must be steamed until they are crisp and melted at the touch of a touch before they can be fried into a delicate state.
If you don't have a cartoon moon cake mold, you can use other moon cake molds.