White kidney bean paste (mooncake skin) 230g Flour (mooncake skin) 60 grams
Water (mooncake skin) A little White kidney bean paste (filling) 280g
Chocolate powder (filling) 15 grams Fine sugar (filling) 35 grams
red pigment 1 drop yellow pigment 1 drop
How to make chocolate peach skin mooncakes KITTY Chocolate Peach Mountain Skin Mooncake Recipe Illustration 1

Step 1

Soak white kidney beans overnight, peel and cook in a pressure cooker until soft. KITTY Chocolate Peach Mountain Skin Mooncake Recipe Illustration 2

Step 2

Crush the white kidney bean paste, add a little oil, and slowly stir-fry over low heat in a non-stick pan until it forms. KITTY Chocolate Peach Mountain Skin Mooncake Recipe Illustration 3

Step 3

Mix the mooncake skin ingredients and add a little water according to the softness and hardness of the dough to make a soft mooncake skin. KITTY Chocolate Peach Mountain Skin Mooncake Recipe Illustration 4

Step 4

Mix filling. KITTY Chocolate Peach Mountain Skin Mooncake Recipe Illustration 5

Step 5

Fry the chocolate filling to melt the chocolate, then let cool and set aside. KITTY Chocolate Peach Mountain Skin Mooncake Recipe Illustration 6

Step 6

Divide the filling and mooncake skin into 8 parts, take 2 small pieces of mooncake skin and drop the coloring on them, knead them evenly, and use the Xuechu mooncake mold to shape them. KITTY Chocolate Peach Mountain Skin Mooncake Recipe Illustration 7

Step 7

Preheat the oven to 170°, place the baking sheet in the middle rack of the oven, and bake in the upper and lower tube heating modes for 15 minutes. Cooking Tips for Chocolate Peach Mountain Skin Mooncakes

White kidney beans must be steamed until they are crispy and melt when touched before they can be fried into a delicate state. If you don’t have a cartoon mooncake mold, you can use other mooncake molds.