Starbucks 298 a box of American mocha cheese mooncakes, make your own more affordable, hand in hand to teach you
There are many mooncakes on the street, which one is your favorite? These days I also asked friends, some people say egg yolk, some people say date paste, parents definitely love to eat five kernels, but we young people must still eat something novel, such as today's mocha cheese mooncake, in fact, its filling is very rich, speaking of can say a large string of names, generally many names are delicious, because the material is enough. This mooncake, I divide it into 3 layers, mocha mooncake skin, coconut cheese filling, blueberry heart, eat very rich taste, sweet and sour blueberry filling, creamy cheese filling, bitter with sweet mocha mooncake skin, bite a bite does not feel sweet, but a variety of flavors hovering on the tip of the tongue, full of happiness.
Everyone may think, how can I make this mooncake at home, in fact, the friends who have done it have been successful, I teach you by hand, what are you afraid of? Surely once a success! As long as you follow the steps to do it, no place can always Ait me. Okay, so let's not talk much, let's take a look at how it works.
【American Mocha Blueberry Cheese Mooncake】You can make 36 50g mooncakes
Mocha Mooncake Crust: Chocolate sauce 315g, corn oil 90g, low gluten flour 315g, instant coffee powder 15g.
Blueberry cheese filling: 150g of cream cheese, 60g of unsalted animal butter, 1 egg, 60g of sugar, 60ml of whole milk, 20g of condensed milk, 3 slices of cheese can be added, 55g of fried glutinous rice flour, 200g of minced coconut. Blueberry filling 360g.
method:
1. Let's make the skin first. The chocolate sauce itself has a syrup, so just add corn oil or other unscented oil and stir well.
2. Sift in low flour and coffee powder, press and mix into balls, wrap plastic wrap to relax for 1-2 hours.
3. Put the milk, sugar, wordless animal butter, cream cheese, cheese slices all in a small pot, cook on low heat until melted and thickened, during which time with a spatula keep stirring.
4. Add condensed milk to taste more fragrant. At this time, turn off the heat, add the glutinous rice flour, the glutinous rice flour should be fried until slightly yellow, add to the pot and continue stirring.
5. Add the eggs, stir quickly to avoid clumping and cook until the scraper is in the state of the scraper.
6. Add the coconut and mix well, the filling is finished, is it still very simple.
7. Roll the blueberry filling into 10g and prepare 36 pieces. Roll the coconut filling into 20g and prepare 36. Wrap a blueberry filling in a cheese filling and roll into a ball.
8. After the mooncake crust is finished, divide into 36 equal parts, wrap the filling, and rub the balls.
9. This mooncake is non-stick mold, no hand flour is required, use the mooncake mold to press 2 times and put it into a baking dish. Preheat the oven at 170 degrees, spray water on the surface of the mooncake, preheat and put the baking tray into the lower layer of the oven, and bake at 170 degrees for 20 minutes.
10. Do not touch the mooncake that has just come out of the oven, keep it cold and sealed, and return the oil for 1-2 days to eat. Do not store for too long, dairy products are fragile. Friends who like it may wish to try it, and stop buying such expensive mooncakes.
Hello everyone, I am the ear, the national level baking technician, busy in the kitchen every day, baking, doing home cooking, sharing their practices are my hobbies, like friends please collect and forward it, your support is my greatest motivation, if you don't know what to do every day to eat, you can pay attention to me, I will bring a different food sharing every day, love you, Mo Mo Da!