How to make Mocha coffee mooncake

If you are married and have children, have you ever found that your children are often picky eaters or have anorexia? Are you worried that this will affect their growth and development? And as a parent, what should you do? In fact, as long as you make delicious food in different ways, it will be fine. So, let me introduce to you how to make mocha coffee mooncakes.

1. [White kidney bean filling (white bean paste filling)] (Reference quantity: excluding loss, about 620 grams of finished filling is made) Ingredients: 250 grams of large white kidney beans, 250 grams of fine sugar, 85 grams of soybean oil or corn oil, 20 grams of cooked flour Production process: 1. Wash the white kidney beans and soak them in clean water overnight (white kidney beans have strong water absorption capacity, so add more water when soaking). 2. Soak until the white kidney beans are fully expanded and there are no wrinkles on the skin. 3. At this time, you can easily tear off the skin of the white kidney beans. Pour the skin of the white kidney beans into the pot, add water to cover the white kidney beans, and stew in a pressure cooker for half an hour. 4. The stewed white kidney beans are very soft and tender, breaking into pieces when touched and dissolving when squeezed. 5. Pour the cooked kidney beans into the pot, add fine sugar and start stir-frying. Because kidney beans can be cooked very soft, there is no need to use a food processor to crush them like lotus paste. They will become kidney bean puree if you stir-fry them directly in the pan. 6. Keep stir-frying over medium-low heat, adding soybean oil in batches, and stir-frying until the oil is completely absorbed by the bean paste before adding the next batch. As the water 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, the filling is ready. TIPS: 1. The method of making red bean paste is roughly the same as that of white kidney bean paste, just replace white kidney beans with red beans. The peeling methods of red beans and white kidney beans are different. Red beans do not need to be soaked. Just boil them until the skin breaks, put them in water, and rub them repeatedly with your hands. The skin will float on the water and the bean paste will sink to the bottom. Use gauze to squeeze out the moisture of the bean paste. Then put it into the pot, add sugar and oil and stir-fry as you did with the white kidney bean filling. 2. You don’t have to peel the red bean when making red bean paste. Just put the cooked red beans into a food processor and blend them into a paste. There will be some red bean skin residue in the filling made in this way, but it will not affect the taste much. Those who don’t mind can use this method. 3. Cooked noodles are fried

2. [Caramel sauce] (reference quantity: 2 small bottles) Ordinary caramel sauce: 125 grams of fine sugar, 25 grams of cold water, 90 grams of boiling water Cream caramel sauce: 125 grams of fine sugar, 25 grams of cold water, 125 grams of animal whipped cream Production process: 1. Put fine sugar in the pot and pour in 25 grams of cold water. 2. Heat the pot over low heat. As the heat rises, the sugar will dissolve and bubbles will begin to form. No stirring is required during heating. 3. Gradually, the bubbles became more and more. At this time, wait patiently. 4. After heating for a period of time, the color of the sugar begins to change and turns yellow. 5. At this time, you can gently shake the pot to make the color of the sugar even. Keep heating on low heat until the sugar darkens in color. 6. Next, the most critical moment has arrived. Pay attention to the color of the sugar. When it turns into burnt red (dark amber), turn off the heat immediately and pour in freshly boiled water or boiling cream (the step-by-step picture shows pouring in cream). After pouring in, the syrup will boil violently, so be careful at this time. 7. Use a wooden spoon to stir the sugar sauce thoroughly, place the pot in a basin of cold water, and continue stirring so that the syrup can cool down quickly. Once the syrup is “calm” and homogeneous, set it aside until it cools completely. 8. The hot syrup just cooked looks thin, but after cooling, it will become a thick caramel sauce. Put the caramel sauce into a glass bottle and store it in the refrigerator. Use it whenever you need it. TIPS: 1. When cooking caramel sauce at home, the amount is usually not large, so it is best to heat it over low heat to allow the sugar to caramelize slowly. It only takes a few seconds for sugar to caramelize to the right degree. If the fire is too high, it will accidentally caramelize too much and produce a burnt taste. 2. When the sugar is cooked to the appropriate color, turn off the heat decisively and immediately pour in boiling water or light cream. Do not pour in cold water and cold whipping cream.

3. Production process: 1. Mix the ingredients needed for the crust, milk-flavored kidney bean filling, and coffee caramel filling separately, and knead repeatedly until they are completely mixed. As shown in the picture, from left to right are mocha coffee crust, milky kidney bean filling, and coffee caramel filling. 2. Divide the dough and both fillings into 6 equal parts and roll them into small balls. Take a portion of milky kidney bean filling, flatten it, and put a portion of coffee caramel filling on it. 3. Wrap the coffee caramel filling in the center of the milky kidney bean filling. Wrap all 6 portions of filling. 4. Take a piece of dough and roll it into a round shape with a rolling pin. 5. Use a scraper to carefully pick up the round dough on the chopping board. 6. Place the filling prepared in step 3 in the center of the crust. 7. Wrap the filling with pastry. Be careful not to have cracks in the crust and make sure the thickness is as even as possible. 8. Put the wrapped mooncake dough into the mooncake mold and press it into the shape of a mooncake (the dough itself is non-stick and there is no need to apply oil or powder inside the mooncake mold). Make all the mooncakes one by one and put them in the refrigerator before eating.

Although the above method of making mocha coffee mooncakes may seem a bit complicated, I believe that you are smart enough to have mastered it. Now that you have mastered the text, you can start doing it yourself. I believe that you have strong hands-on ability.