Скачать или смотреть 🍫 🍫 杜拜巧克力 Q 餅｜開心果 Kadayif 夾心｜Dubai Pistachio Chocolate Q-Mochi ｜Pistachio Kadayif Filling

這款杜拜巧克力 Q 餅，外層裹著一層微苦的可可粉，呈現溫潤的深棕色，可可香氣濃郁卻不甜膩。
一口咬下，先是柔軟 Q 彈的口感，接著開心果醬的濃厚堅果香慢慢釋放，最後是 Kadayif 麵條的酥脆驚喜。
外層柔軟、內餡清脆，苦與香、Q 與酥交織在一起。
有人形容它像一顆深棕色的寶石——低調、沉穩，卻在咬開的瞬間綻放層次。
那種感覺，像從秋冬走向春夏，溫暖中帶著輕盈，彷彿在雲端品嚐甜點。
這種「Q × 酥 × 濃郁」的對比口感，正是它成為時下最夯甜點的原因。
層次豐富，卻不甜膩；低調沉穩，卻一口驚喜。
換上禮盒，質感升級。自用療癒，送禮也體面。
希望你也能試著做做看，把這份雲端般的享受帶回家。

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🟢 Part A｜開心果 Kadayif 夾心（12顆）
📝 材料 Ingredients
• 烤過的 Kadayif 麵條：120 g
• 無鹽奶油：24 g
• 開心果醬：150 g
• 白巧克力：48 g
• 鹽：一小撮（約 0.6–0.8 g）

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👩‍🍳 做法
① 二次包油（關鍵步驟）
• 小火融化無鹽奶油。
• 加入 Kadayif 麵條翻炒約 2–3 分鐘。
• 炒至微微金黃色、酥脆即可。
• 關火，完全放涼。
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② 拌製夾心
• 白巧克力微波融化（40–45°C）。
• 加入開心果醬與鹽拌勻。
• 加入完全冷卻的 Kadayif，輕柔拌勻。
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③ 分割定型
• 分成 12 份（每份約 26 g）。
• 稍微壓圓。
• 冷藏 15 分鐘定型。
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🟤 Part B｜可可棉花糖外層
📝 材料
• 棉花糖：120 g
• 無鹽奶油：24 g
• 無糖可可粉：16 g
• 奶粉：12 g
• 玉米糖漿（淺色）：8 g
• 水：2 g

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👩‍🍳 做法
1. 小火加熱無鹽奶油。
2. 加入棉花糖，慢慢攪拌至完全融化。
3. 關火。
4. 篩入可可粉與奶粉，拌至順滑。
5. 加入水與玉米糖漿
6. 放至溫熱、不黏手、可塑狀態。
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🟢 組裝
• 外層每份約 14–15 g。
• 壓扁 → 放入夾心 → 包緊。
• 搓圓。
• 表面輕滾一層無糖可可粉。
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📦 成品規格
• 內餡：約 26 g × 12
• 外層：約 14–15 g × 12
• 每顆成品：約 40 g
• 建議冷藏保存 3–4 天
• 可冷凍保存約 2 週

🎬 English Version
🍫 Dubai Pistachio Chocolate Q-Mochi
This Dubai Chocolate Mochi Ball is coated in a layer of lightly bitter cocoa powder, showcasing a warm, deep chocolate-brown tone.
With the first bite, you feel the soft, chewy texture, followed by the rich nuttiness of pistachio paste, and finally the crisp crunch of toasted Kadayif pastry.
Soft outside, crispy inside —a balance of bitterness, sweetness, chewiness and crunch.
Like a deep brown jewel, subtle and elegant on the outside, yet bursting with texture once you bite in.
It feels like moving from autumn into spring —warm, yet light. Almost like enjoying dessert in the clouds.
This contrast of chewy, crunchy, and rich textures is exactly why it has become one of the trendiest desserts right now.
Layered, indulgent, yet never overly sweet.
Place it in a gift box, and it instantly feels elevated. Perfect for yourself, perfect for gifting.
Hope you’ll try making it too —and bring this cloud-like indulgence home.
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🟢 Part A｜Pistachio Kadayif Filling (12 pcs)
📝 Ingredients
• Toasted Kadayif pastry: 120 g
• Unsalted butter: 24 g
• Pistachio paste: 150 g
• White chocolate: 48 g
• Salt: a pinch (about 0.6–0.8 g)
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👩‍🍳 Method
① Re-toasting with Butter （Key Step）
• Melt the butter over low heat.
• Add the Kadayif pastry and toast for 2–3 minutes until lightly golden and crispy.
• Turn off the heat and let it cool completely.
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② Mixing the Filling
• Melt the white chocolate (40–45°C).
• Mix with pistachio paste and salt until smooth.
• Fold in the cooled Kadayif gently.
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③ Portion and Shape
• Divide into 12 portions (about 26 g each).
• Lightly shape into rounds.
• Chill for 15 minutes to firm up.
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🟤 Part B｜Cocoa Marshmallow Outer Layer (with Corn Syrup)
📝 Ingredients
• Marshmallows: 120 g
• Unsalted butter: 24 g
• Unsweetened cocoa powder: 16 g
• Milk powder: 12 g
• Light / clear corn syrup: 8 g
• Water: 2 g
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👩‍🍳 Method
• Heat butter, water and corn syrup over low heat.
• Add marshmallows and stir until fully melted.
• Remove from heat.
• Sift in cocoa powder and milk powder, mix until smooth.
• Let it cool until warm, non-sticky and moldable.
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🟢 Assembly
• Portion outer layer into 14–15 g each.
• Flatten → place filling inside → seal tightly.
• Roll into a smooth ball.
• Lightly dust with cocoa powder.
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📦 Product Specifications
• Filling: approx. 26 g × 12
• Outer layer: approx. 14–15 g × 12
• Finished weight per piece: approx. 40 g
• Store refrigerated for 3–4 days
• Can be frozen for up to 2 weeks

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