No-Bake Mocha Coffee Mooncake
Overview
Your complete version. Did it once. However, since there is no cream caramel sauce, it is omitted. When mixing the filling, it will be a little dry. Now, I have some creamy caramel sauce left over from making ice cream/mousse, which can be made exactly as per the recipe. Sure enough, with the addition of creamy caramel sauce, the bean paste filling no longer becomes dry and hard due to the addition of various dry powders. Moreover, it also adds a little different flavor. It was 2.5 times as much as yours, but I couldn’t keep any more for myself. I couldn’t cut one off to take a look, even just for a look. What a pity.
Tags
Ingredients
Steps
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Milky kidney bean filling: 375 grams of white kidney bean filling, 5 tablespoons of whole milk powder
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Pour the milk powder and kidney bean filling together
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Grasp and knead evenly
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Coffee caramel filling: 200 grams of white kidney bean filling, 2.5 tsp of pure instant coffee powder, 5 tsp of cooked flour, 5 tsp of cream caramel sauce
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Mix the coffee caramel filling ingredients
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Grasp and knead evenly
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Mocha coffee crust: 350g white kidney bean filling, 10 tsp cocoa powder, 1.25 tsp pure instant coffee powder, 5 tsp cooked flour, 2.5 tsp cream caramel sauce
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Pour the mocha coffee pie crust ingredients together
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Grab evenly
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Divide the coffee caramel filling and milky kidney bean filling into 24 equal parts
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Flatten the milky kidney bean filling and add the coffee caramel filling
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Wrap up
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Close and round
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Then divide the mocha coffee skin into 24 equal parts
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Take a piece of leather, flatten it, and add the wrapped kidney bean coffee caramel filling
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Wrap up
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Close the mouth and round it
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Place into mooncake mold
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Place it on the counter and press it down
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Demold
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packaging
