Chinese Food
American Mocha cheese coconut Cranberry moon cake
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If you're tired of traditional mooncakes, you can taste coffee and cheese. If chocolate is too sweet, you can taste Cranberry's sour and sweet. This recipe is 50g. It's a total of 24 mooncakes. The skin is 20g, the filling is 30g, and the oven is 32L. It's just a plate.
Cooking ingredients
Cooking Steps
Step1:Make the stuffing first - stir fry the glutinous rice flour over low heat until it is slightly yello
Step2:Heat the milk over medium low heat in the pan, add cream, cheese, butter, sugar and stir constantl
Step3:When you feel the consistency, leave the fire and don't paste the po
Step4:Non stick scraper is successfu
Step5:Pour in condensed milk and mix wel
Step6:Add the custard flour and glutinous rice flour and mix wel
Step7:Sprinkle with chopped ocean spray Cranberr
Step8:Add eggs and mix quickl
Step9:Pour in coconu
Step10:Put it in the fresh bag for cold storag
Step11:50g moon cake for 30g fillin
Step12:Now make the skin - Hershey Chocolate Sauce into the po
Step13:Pour in oi
Step14:Mix wel
Step15:Low powder and coffee powder mi
Step16:Sift into chocolate sauc
Step17:Knead into dough cover and leave for 2 hour
Step18:50g a mooncake makes 20g a ski
Step19:Roll the skin into a round piece with a thick middle and a thin edge and put it into a fillin
Step20:A little bit of Baoyuan in huko
Step21:Knead it into a ball and put it into the mold to press the dough. It won't stick to the mold. No hand powder is needed
Step22:Preheat oven at 165 ℃ for 10 minute
Step23:Put in the middle layer and bake for 20 minute
Step24:Coming ou
Step25:If the product can be used for 12 days, put it into the fresh box for cold storage
Cooking tips:There are skills in making delicious dishes.
