Roast-free Mocha Coffee Mooncakes

by Food·Color

4.8 (1)
Favorite
4

Difficulty

Easy

Time

2h

Serving

2

This moon cake is an extra version of Junzhi, just omitting the creamy caramel sauce. Original production, no suspense. Because it does not need to be baked, it can be eaten after pressing, eliminating the need to look forward to the oven. "

Roast-free Mocha Coffee Mooncakes

1. Prepare the ingredients for the crust, filling, and filling

2. Add milk powder to the kidney bean filling and knead evenly

3. Add coffee powder and cooked flour to the kidney bean filling, knead evenly

4. Add cocoa powder, coffee, and cooked flour to the kidney bean filling and knead evenly

5. Kneaded skins, fillings, and fillings

6. Pinch into the same number of doses

7. Put the milk-flavored kidney bean filling in the palm of your hand and press a hole

8. Put the coffee filling

9. Wrap up and round

10. Put the mokapi on the palm of your hand and press a nest

11. Stuffing

12. Close the mouth and round it, put the mouth down, and do them one by one

13. Put it in the moon cake mold

14. Buckle on the table and compact

15. Introduce shaped moon cakes

16. Make them one by one, ready to eat

Tips:

As Junzhi said, the crust without cream caramel sauce will be drier, so you can add less or no cooked flour as appropriate.

When pressing the pattern, there is no need to dust and oil in the mold.

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