Chocolate Espresso Nerikiri Mooncakes (Egg-Free, Dairy-Free, Gluten-Free, Nut-Free) 朱古力特濃咖啡日式練切月餅(無蛋、無奶製品、無麩質、無果仁)

This is the second flavor that I developed for my nerikiri mooncakes this year (read about my first flavor in the blog post, Sugar-Free Matcha and Red Bean Nerikiri Mooncakes). These no-bake mooncakes are similar to Japanese confectionery but a lot less sweet. Both the crust and filling are made with sweet white bean paste. The crust has soft mochi paste “Gyūhi” added for more flexibility. Chocolate and coffee are always a perfect pair. I used dutch process cocoa powder here as it gives a darker color as well as a more chocolaty and smoother flavor. If unsweetened cocoa powder is the only cocoa powder that is in your pantry, it is okay too. Just that the color will be somewhat lighter. The taste will be milder as well.
這是今年設計的第二款日式月餅口味(另一款詳情可參考無糖抹茶紅豆日式練切月餅),這些免焗月餅有點像日式糕點,甜度亦只是低糖口味。月餅裡裡外外都是用白豆沙做成的,外皮加了少許糯米糰(求肥)增加延展性。朱古力與咖啡絕對是好相配,這裡用了色澤較深的鹼化可可粉,其香味比無糖可可粉濃,入口較香醇順滑。若家中沒有的話可用無糖可可粉代替,只是色澤會較淺, 味道亦較淡。

For a variation of the filling, please visit my blog post Coffee Salted Caramel White Bean Paste.
餡料口味變化可參考咖啡海鹽焦糖白豆沙餡


Chocolate Espresso Nerikiri Mooncakes (Egg-Free, Dairy-Free, Gluten-Free, Nut-Free)
朱古力特濃咖啡日式練切月餅(無蛋、無奶製品、無麩質、無果仁)

For 50 g mold, makes 8
8個50克迷你月餅模份量

Ingredients

For the Sweet White Bean Paste
200 g dried white kidney beans
80 g granulated sugar (I used organic cane sugar)
40 g light corn syrup
40 g grapeseed oil
2 g salt

For the Espresso White Bean Paste
240 sweet white bean paste
2 tsp instant espresso powder

For the Chocolate Nerikiri Dough
8 g glutinous rice flour
8 g icing sugar
13 g water
150 g sweet white bean paste
6 g dutch process cocoa powder

材料

白豆沙餡
乾燥白雲豆 200克
細砂糖(EC用有機蔗糖) 80克
粟膠 40克
葡萄籽油 40克
鹽 2克

特濃咖啡豆沙餡
白豆沙餡 240克
即溶特濃咖啡粉 2茶匙

朱古力練切外皮
糯米粉 8克
糖霜 8克
水 13克
白豆沙餡 150克
鹼化可可粉 6克

Directions 做法

For the Sweet White Bean Paste 白豆沙餡
Rinse dried white kidney beans then place in a pot. Add enough water to cover the beans. Bring water to a boil and simmer over medium heat for 2 to 3 minutes. Remove from heat. Pour beans over a strainer and rinse them under cold running water. Drain and place beans back into the pot, add water and repeat this cooking process two more times. Drain well then peel off and discard the skin of each bean. Rinse and drain the hulled beans again.
**This pre-cooking step serves to soften the skin quickly without the need of soaking overnight. It also helps to remove any impurities and bitter flavor from the beans.
乾燥白雲豆洗凈後放進小鍋中,加進蓋過豆的水量,煮滾後中火煮兩至三分鐘後離火,把豆倒進大篩子內以冷水沖洗後瀝乾,放回小鍋中加水重複以上步驟多煮兩次,倒出瀝乾後把豆的外皮撕掉和丟棄,再次把白雲豆沖洗乾淨並瀝乾。
**這重覆洗煮的步驟可使白雲豆的外皮快速軟化而不用浸過夜,亦可去掉雜質、豆腥和澀味

Stove top method: place drained beans in a pot and add enough water to cover the beans. Bring to a boil then simmer over medium-low heat until beans are tender, about 1 hour. Check water level occasionally to make sure the beans are always covered in water. Skim off any foam that floats on top during the cooking process.
Electric pressure cooker method: place drained beans in the inner pot of Instant Pot and fill with enough water so that the beans are covered by half an inch of water. Close the lid and turn the steam release handle to sealing position. Press the “bean” button once or press “manual/pressure cook” and adjust to cook at high pressure for 30 minutes. When the timer beeps, press “cancel” and let pressure release naturally (about 10 minutes). Carefully remove the lid.
明火煮法:把瀝乾的白雲豆放入鍋中加入蓋過豆的清水,煮滾後轉中小火煮大約一小時至豆身軟爛,中途要留意水量確保水份沒有煮乾,表面浮起的泡沫亦要撈走。
電子壓力鍋煮法:把瀝乾的白雲豆放入Instant Pot內鍋,注入蓋過豆約半寸的清水,關上鍋蓋把排氣閥調整到密封“sealing”位置,按”bean”鍵或按“manual/pressure cook” 鍵選擇高壓煮30分鐘,煮好後按“cancel”等待自然放壓(約10分鐘),小心打開蓋子。

Drain beans and discard the liquid. Press the cooked beans through a sieve to make a smooth puree.
把煮好的豆倒出瀝乾水分,將豆壓過篩成軟滑豆蓉。

Heat one tablespoon of oil in a non-stick pan or wok over medium heat. Add bean puree, salt, sugar and corn syrup and stir to combine. With constant stirring, cook mixture until thickened over medium-low heat. Stir in remaining oil in two batches and add more only when the oil is absorbed. Keep cooking and stirring until the paste is firm and clumps together without sticking to the side of the pan and the spatula. Remove from heat. Transfer to a shallow plate and flatten the bean paste to speed up cooling. Press a plastic wrap directly over the surface of the bean paste to prevent drying out. Cool to room temperature before use.
**Make ahead and let the bean paste rest in the fridge overnight for a smoother consistency
不沾鑊中加一湯匙油中火燒熱後加入豆蓉、鹽、糖和粟膠拌匀,中小火不斷翻炒至水份收乾, 餘下的油分兩次加入翻炒,每次要待油完全被吸收後才加另一次,翻炒至豆沙黏成一團成挺身餡料並不再黏鑊及鏟子後離火,轉放到淺碟中抹平加速降溫,以保鮮紙貼著餡料表面蓋好防乾室溫放涼後才使用。
**有時間可提早一天把餡料做好在雪櫃中冷藏一天,豆沙質地會更順滑黏稠

For the Espresso White Bean Paste 特濃咖啡豆沙餡
In a bowl, mix together the sweet white bean paste and instant espresso powder with a spatula until well combined. Divide into 8 equal portions of approximately 30 g each. Cover with plastic wrap and keep refrigerated. Freeze for 20 minutes before shaping.
**For espresso powder with large granules, dissolve it in a tiny amount of hot water first
**Using semi-frozen bean paste will make the shaping process easier
大碗內放白豆沙餡和即溶特濃咖啡粉,用刮刀拌匀後分成8等份(每份約30克), 以保鮮紙蓋好保持冷藏,包餡前放在冰格冷凍20分鐘
**顆粒較大的咖啡粉可先與少許熱水溶解才使用
**將餡冰至半硬狀態才包餡會比較容易操作

For the Chocolate Nerikiri Dough 朱古力練切外皮
Stir glutinous rice flour and icing sugar together in a small bowl. Add water and mix to form a smooth mixture. Heat in the microwave for 30 seconds or cook by steaming until the mixture forms a soft dough (Gyūhi). Add ⅓ of the sweet white bean paste and stir to combine. Add remaining sweet white bean paste and stir to form a soft dough (Nerikiri) that can be shaped with your hands. Stir in cocoa powder until homogeneous. If the dough is very sticky then heat over low heat to evaporate more moisture then knead until the dough is cool to the touch. Divide the dough into 8 equal portions around 20 to 22 g each. Shape each into a ball. Cover with plastic wrap until ready to use.
小碗內放糯米粉和糖霜拌勻,加水拌至無顆粒後用微波爐加熱30秒或蒸熟直至混合物成糰做成求肥(Gyūhi),先加入三分一白豆沙餡用膠刮拌勻,然後加入餘下白豆沙餡拌勻做成不黏手的柔軟練切麵糰(neri-kiri/練り切り),加入可可粉拌至顏色均一,若麵糰過黏可開小火重新加熱翻炒進一步蒸發水份,調節好柔軟度後搓至室溫,將麵糰分成8等份,每份約20-22克,搓圓後用保鮮紙蓋好防乾備用。

For Shaping 月餅造型
Take a portion of nerikiri dough and flatten into a disc that is slightly thinner around the edges. With the smoother side of the dough facing down, place a ball of espresso filling in the middle. Wrap then seal edges by pinching them together. I held the dough with one hand and used my purlicue (the space between my thumb and my forefinger) of the other hand to seal the edges while turning the dough slightly. Shape the stuffed dough into a smooth ball again. Repeat with remaining portions.
**The nerikiri dough should be very soft but not sticky. If the dough cracks when flattened then readjust the consistency by kneading in a drop (or two drops) of drinking water into the dough.
取一份練切外皮用手按扁,中央要比邊緣厚,將較滑的一面朝下放在掌心,包入一顆咖啡內餡並收口(EC用虎口位把餅皮慢慢往上推並收口),滾圓搓至光滑,重覆包入餘下內餡。
**此時練切外皮應十分柔軟並不黏手,若按扁外皮時邊緣出現龜裂可揉進一至兩滴飲用水重新調整柔軟度

Insert a stuffed mooncake into a 50-g mooncake mold, seam side out. Flatten the dough slightly to fill up the mold. Place mold upright onto a parchment paper lined work surface then press down onto the plunger several times to make an imprint. Press the plunger down again to release the mooncake. Repeat with the rest of the dough. The mooncakes are ready to serve or be packaged.
**The dough shouldn’t be sticking to the mold. If the mooncake doesn’t release from the mold after the plunger is pressed, tilt the mold and tap it on the table several times and the mooncake should fall right out. If the mold must be coated, use only potato starch (katakuriko) or cooked glutinous rice flour.
把包好餡的月餅放入50克月餅模中(收口向外),輕輕把月餅依模形按平,把模反轉放在已墊牛油紙的工作枱上,按下把手壓幾下印上花紋,之後按動把手推出月餅,繼續完成餘下壓花後可直接食用或入袋包裝。
**月餅不會太黏模因此不用掃粉,若按動把手時不能推出月餅可傾斜月餅模往枱上敲幾下,月餅便會離模跌出,倘若真的要掃粉只能用片栗粉或炒熟的糯米粉

Store the mooncakes in the fridge and consume within a week. For longer storage, keep them in an airtight container in the freezer no longer than a month and thaw at room temperature or defrost in the microwave with low power before serving.
月餅保持冷藏並在一週內享用,密封後放冰箱冷凍可保存不多於一個月,食用前放室溫自然解凍或用微波爐低溫加熱解凍即可。

If the nerikiri dough cracks around the edges when flattened then it is too dry. Readjust the consistency by kneading in a little bit of drinking water.
若按扁外皮時邊緣出現裂紋即代表過乾,需要搓入少量飲用水重新調整柔軟度。

Both nerikiri mooncakes were made without any eggs, dairy, gluten and nuts.
兩款都是不含蛋、奶製品、麩質和果仁成份的日式月餅。

If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

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