Iced moon cake with flowing coffee-You Are Foodie

By Crystal
11

Iced moon cake with flowing coffee

The soft and waxy ice rind has a slight coffee taste. The aroma of cocoa is well matched with the sweet stuffing. There is a smooth chocolate filling. The triple taste and taste make you addicted.This is a simple version of the moon cake. It uses ice crust moon cake premixed powder. It is very convenient. Pour hot water into it and form a ball. No standing, no steaming. Wrap the filling with flowing heart, pour chocolate sauce and cocoa powder on it, and make it easily.

Main Ingredients

Chocolate Flow Heart 24g
Sweet filling 160g
boiled water 100g
Instant coffee powder 5g
Ice skin mooncake pre mixed powder 100g

Auxiliary Ingredients

Cooked Cake Powder appropriate amount
Cocoa powder appropriate amount
milk 11g
Dark chocolate 9g

Step 1 . Put the heart filling into the flower mounting bag.

Step 2 . First, make flow heart stuffing. Divide the sweet stuffing into 20 grams each, a total of 8, and make it into a bowl. Squeeze 3 grams of chocolate flow heart stuffing into each. Don't squeeze too much, it's difficult to pack, and it's easy to leak stuffing.

Step 3 . Slowly close the mouth, round it, and cover it with plastic wrap for standby.

Step 4 . Pour the ice covered moon cake premixed powder and coffee powder into the mixing basin.

Step 5 . Pour in hot water and mix it with a scraper.

Step 6 . When placing the hand temperature, wear disposable gloves and knead the dough with your hands until the surface is smooth.

Step 7 . Divide the ice into 25 grams each.

Step 8 . Put the ice rind on your palm, flatten it, and put the stuffing on it.

Step 9 . Close the mouth and round it, and then make it into a cylindrical shape, which is convenient for entering the mold.

Step 10 . Press the 50g moon cake mold in the cooked cake powder, and shake off the excess powder. Put the moon cake round blank into the mold, press it down on the chopping board (don't use too much force, because it needs to be smeared with cocoa butter and sprinkled with cocoa powder, and don't need a clear pattern), and lift the moon cake mold.

Step 11 . Put the ice covered moon cake on the baking tray, heat the milk in the excipients to about 50 degrees, pour in chocolate beans, stir until the chocolate melts into chocolate sauce, and pour the chocolate sauce on the surface of the moon cake with a spoon.

Step 12 . Sift the cocoa powder on the surface, put the prepared ice covered moon cakes into the refrigerator for cold storage, and then taste them. When you cut them, you can clearly see the flow of chocolate.

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