This square 50g mooncake can make 24 don't be afraid not very sweet
By pricking the ears
Mocha Mooncake Crust:
Hershey chocolate sauce 210g
Corn oil 60g
Low gluten flour 210g
Sugar-free coffee powder 8g
filling:
Cream cheese 150g
Butter 60g
Sugar 60g
Eggs one
Milk 60ml
Custard powder 20g
Condensed milk 20g
Cooked glutinous rice flour 55g
Oreo cookie crush 260g
Almond slices 20g
1: Make the crust: Pour the chocolate sauce into the basin
2: Add oil and mix well
3, into such a state of flow
4: Mix coffee powder and low gluten flour and mix well
5: Sift into chocolate sauce
6: Knead into a ball, wrap it in plastic wrap, and let it sit for 1-2 hours
7: Use a dry pan to fry until the glutinous rice flour is slightly yellowed for a few minutes
8. Let cool and set aside
9: Heat all cream cheese butter sugar over low heat until thick away from the heat, pour into the condensed milk and stir well
10: Add eggs and mix well
11: Add Gies powder and mix well
12: Add cooked glutinous rice flour and mix well
13: Pour in orio cookie crumbs twice and mix well
14: Roast the slices of almonds at the remaining temperature of a hot pot
15: Crush the sliced almonds and add to the filling
16: Mix well into balls
17. Divide the amount of skin by 24 minutes and 24 parts
18. Divide the total amount of filling by 24 and divide it into 24 parts
19: Take a leather bag and a filling
20, roll the circle into the mold This skin will not stick, do not need hand powder
21. Press out the pattern
22: Preheat oven at 175 degrees for 10 minutes before baking
23: Put in the middle layer at 175 degrees Celsius and bake for 18-20 minutes
24, warm up for 2 days and then soft
25. After cooling, put it in the box and refrigerate it
----------
Douguo Cuisine, the largest food community and trading platform in the field of family kitchen;
850,000 food recipes, you can choose, you can download the [Bean Fruit Food] app in major app markets to view.