Chinese Food
Chocolate taro and egg yolk moon cake
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I like your dark and special appearance. The taste is more breakthrough than the traditional one. My husband's favorite. After returning the oil, the chocolate taste is rich. The stuffing is soft, waxy and fragrant. The yolk sands flows oil. It's very recommended (if you use this recipe to make 75g moon cakes, you can make about 18 pieces of 2122g dough)
Cooking ingredients
Cooking Steps
Step1:Chocolate taro, egg yolk, moon cake, Xiaoting version of practice 1 said that the bitter chocolate was poured into peanut oil. Why use peanut oil because it feels faster than other vegetable oil. After mixing evenly, sift low powder.
Step2:I usually operate with gloves. Put the sifted low powder into the chocolate sauce and mix it into dough. Then I can operate it. After two years of experience, it's better to knead it and wrap it. Or there will be cracks
Step3:If you make 75g moon cakes, the crust is 22G. The stuffing and yolk are 53g in total
Step4:If you make 100g moon cakes, you can make 30g chocolate skin, 70g ingredients and egg yolk
Step5:Baking time - can be adjusted according to your own oven. Basically, it takes 200 degrees and 1215 minutes. Baking standard is not wet bottom and sticky. It will be hard and soft after cooling. Because the moon cake filling itself is cooked. I want the skin to be cooked.
Cooking tips:1. Please adjust according to your own oven. 2. No need for hand powder. No sticking mold. No pressure demoulding. Do not bake too much. Do not need to brush the egg liquid. 4. The moon cake can be packed and sealed after it is completely cooled. After oil return, there are skills in cold storage and cooking.
