Chocolate-flavored Yam Skin Mooncake

This month's mooncake healthier and more aesthetically pleasing, has become a new sensation in the mooncake world.Chocolate-flavored peach

mountain lotus seed mooncake ingredients:adzuki beans (500 grams) brown sugar (300 grams)corn oil (130 grams)

dark chocolate coins (150 grams)all-purpose flour (75 grams) butter (30 grams)mung bean powder ( ) matcha powder ( )pumpkin powder ( ) Chocolate-flavored peach mountain lotus seed mooncake preparation:1 Soak 500 grams of white adzuki beans overnight, adding extra water during soaking. 2 Remove the outer skin.3 Place them in a pressure cooker and add just enough water to cover the beans. Cook for 30 minutes. 4 Transfer the cooked adzuki beans into a blender and blend until smooth.5 Heat a non-stick pan, add the blended adzuki paste with 300 grams of brown sugar, stirring on medium-low heat while adding 130 grams of corn oil in portions until it becomes sticky. 6 Divide the cooked adzuki filling into two parts.I ended up with about 1000 grams after cooking. Melt 150 grams of dark chocolate coins over a pot of water, mix it with one part of the filling and knead well to form the chocolate flavor for the mooncake's filling.

7 The remaining adzuki filling (about 500 grams) is mixed with 75 grams of all-purpose flour, 30 grams of softened butter, and a little water (add the water in small amounts as needed) to form a soft dough for the mooncake's skin.

8 Divide into three portions and add mung bean powder, matcha powder, or pumpkin powder respectively.

If the dough becomes too hard or dry, you can add a little more water to keep it soft.

9 Take 25 grams of each for the mooncake skin and filling.

10 Fold them in equal portions.

11 Place them into molds and press to shape.

12 You can directly place them on a baking tray.13|Preheat the oven to 170 degrees Celsius, bake for about 15 minutes on the middle rack without allowing the skin to color.