Mocha Coffee Mooncakes-crispy and Delicious, Full of Aroma
1.
Soak the white kidney beans for more than 24 hours in advance, remove the skin,
2.
Boil on high heat until soft and rotten,
3.
Use a food processor to puree the cooked white kidney beans (cooked white kidney beans are very soft, and it’s just smoother using a food processor, and you don’t need to)
4.
Stir-fry over a low fire, slightly evaporate some of the water,
5.
Turn off the heat when the white kidney bean puree is fried as shown in the figure,
6.
Prepare the seasoning for the filling, cooked powder (fried with glutinous rice flour on low heat until slightly yellowed)
7.
Add cocoa powder, milk powder, instant coffee and cooked powder all into the white kidney bean puree. (Milk powder and instant coffee contain sugar, so it is not added. If you like sweeter, you can add some white sugar)
8.
Stir evenly, (to judge the amount of water, just don’t touch your hands while wrapping the stuffing with your hands and it’s not hard to dry)
9.
Divide the filling into 20g each, (there is still a little bit of 7g)
10.
Cut 45g butter to soften at room temperature,
11.
Cut the butter into small pieces and beat with a whisk until it is smooth (it is more difficult to beat at the beginning, you need to press and beat it, using a deeper cream basin is better)
12.
After beating until it is smooth and non-grainy, add the whole egg liquid and white sugar, and continue to beat until it is completely combined.
13.
Sift the low-gluten flour and baking soda into the whipped butter mixture and mix into a dough. (You can use a rubber handle to press the mixture first, and then use your hands. It will feel very dry at first, but don't Add anything to it and continue to knead it into the desired dough)
14.
And make it into a smooth dough,
15.
Divide into small dough equal to 17g,
16.
Use a rolling pin to roll out the dough, wrap the filling, seal, and the sealed side faces the pattern direction of the mooncake touch, one by one, small and beautiful mooncakes come out. (I used a 50g mooncake mold. If I use a larger mooncake touch , The moon cakes will be thinner, and the relative baking time should be shortened a bit)
17.
Arrange neatly on the baking tray (this recipe can make 11, the one in the lower left corner is made of leftover leftovers, you need to take it out in advance)
18.
Brush the whole egg liquid evenly on each surface (coloring), preheat the oven at 180 degrees, and bake at 180 degrees for about 10 minutes (the surface is golden)
19.
Freshly baked moon cakes~
