Cooking Steps

1. 

   Step1:Pour the chocolate sauce and salad oil into the bowl. Sift in the low gluten flou

2. 

   Step2:Don't operate it immediately after kneading it into a smooth dough by hand. I usually wrap it in a plastic wrap and refrigerate it overnight. I will take it out the next day to make it

3. 

   Step3:Take out the dough from the refrigerator. Divide it into 30g and knead it into small dosage forms. Divide the bean paste filling into 20g small dosage forms

4. 

   Step4:Press the dough into a cake. Cover the bean paste. Put it into a 50g moon cake mold. Press it out and put it into a baking pan. Put it into a preheated oven of 200 degrees. Bake for about 13 minutes and take it out.