Mid-autumn Festival Mocha Coffee Mooncakes (no Bake)
1.
[Making white kidney bean filling first] 1. Wash the white kidney beans and soak them overnight in clean water (white kidney beans have strong water absorption capacity, so add more water when soaking). 2. Soak until the white kidney beans are fully swollen and the skin has no wrinkles. 3. At this time, the skin of the white kidney beans can be easily torn off. Pour the white kidney beans with the skin off and put them in the pot, put in the water that has not had the white kidney beans, and simmer for half an hour in a pressure cooker. 4. The stewed white kidney beans are very crisp and rotten, reaching the level of "breaking at the touch of a touch, and melting at the first pinch". 5. Pour the boiled kidney beans into the pot, add fine sugar, and start to fry. Kidney beans can be cooked very crispy, so you don't need to use a food processor to break up like lotus seed paste, just stir them in a pot and it will become pureed kidney beans. 6. Stir-fry with medium and small fire all the time, add soybean oil in portions, and stir-fry each time until the oil is completely absorbed by the bean paste before adding the next time. As the moisture evaporates, the filling will become thicker and thicker. When it becomes very thick, dry and hard, add cooked flour, stir-fry evenly and turn off the heat, and the filling is ready. (I forgot to take a photo when making white kidney beans, haha) Below is the finished photo
2.
[Making ingredients for the crust] Mocha crust: 190 grams of white kidney bean filling, 4 teaspoons of cocoa powder (20ML), 1/2 teaspoon of pure instant coffee powder (2 grams), 2 teaspoons of cooked flour (20ML), cream 1 teaspoon of caramel sauce (5ML) milk-flavored kidney bean filling: 200 grams of white kidney bean filling, 1 scoop of light cream (1ML) coffee caramel filling: 130 grams of white kidney bean filling, 1 teaspoon of pure instant coffee powder (10ML), cooked Flour 2 (20ML), 2 teaspoons of cream caramel sauce (10ML)
3.
Separately mix the ingredients required for the pie crust, milk-flavored kidney bean filling, and coffee caramel filling, and knead repeatedly until they are completely mixed. (Don't want to make your hands sticky, so wrap it in plastic wrap and rub it)
4.
As shown in the picture, from left to right are mocha coffee crust, creamy kidney bean filling, coffee caramel filling.
5.
Divide the crust and the two fillings into 6 equal parts and knead them into small balls. Take a portion of milk-flavored kidney bean filling, squeeze it, and place a portion of coffee caramel filling.
6.
Wrap the coffee caramel filling into the center of the creamy kidney bean filling. Wrap all 6 fillings. Take a portion of the pie crust and roll it out into a circle with a rolling pin.
7.
Put the filling made in part 5 in the center of the pie crust.
8.
Wrap the filling with a pie crust. Be careful not to have cracks in the crust and try to be even in thickness.
9.
Put the wrapped moon cake blank into the moon cake mold, and press out the shape of the moon cake (the cake skin itself is not sticky, and the moon cake mold does not need to be oiled or dusted). Prepare all moon cakes one by one and put them in the refrigerator before eating.
10.
Isn't it pretty, and it's delicious too!
11.
Let me post another low-oil and low-sugar purple sweet potato lotus seed mooncake that I made for my mother.
)
)
)
)
)
)
)
)
