Chinese Food
Dark beauty chocolate moon cake
(106720 views)
With my favorite moon cake pattern, I made my favorite moon cake. I have an unspeakable love for chocolate. I always like to try all kinds of delicious foods with chocolate. This chocolate moon cake. I fell in love with it after I made it once. The bitterness of chocolate and the sweetness of red bean paste make the combination seamless. Everything is so perfect, as if it should be born like this. The recipe comes from Xiaoting who loves baking.
Cooking ingredients
Cooking Steps
Step1:Pour peanut oil into the chocolate sauce. Mix well with the hand beater.
Step2:Sift in the low powder and cocoa powder, mix well, and then make the chocolate moon cake skin.
Step3:Divide the moon cake skin into 15g each. Rub it into circles for use.
Step4:Divide the red bean paste into 35g parts and rub them into circles.
Step5:Take out a mooncake skin preparation, flatten it, and put stuffing in the middle of the skin. Turn it over. Close the skin. Let it cling to the filling.
Step6:Hold the stuffing with one thumb. Push the crust up with the other hand. Make it cling to the stuffing and slowly climb up.
Step7:Close up and round it.
Step8:Wrap all the mooncakes. Take out the mooncake mold. Clip in the flower slices.
Step9:Knead the dough into a cylindrical shape. Put it into the moon cake mold. Press it a little. It will not fall off when it is transferred.
Step10:Transfer the mooncake mold and dough to the baking tray. Erect the mooncake mold. Press slightly.
Step11:Gently lift up the moon cake mold. One moon cake will be pressed into shape.
Step12:All mooncakes are pressed in this way. (preheat the oven before pressing the mooncakes. Heat it up and down for 200 ℃).
Step13:Put all the printed mooncakes together with the baking tray into the preheated oven. Heat up and down 180 ℃. Middle layer. Bake for 15 minutes.
Step14:The moon cakes are airtight after they are cooled. They can only be eaten after the oil is returned the next day.
Step15:No Kwai Shui. No syrup. Simple quick.
Cooking tips:1. Red bean paste filling can be replaced with other fillings you like. 2. I used a 50g moon cake mold. The ratio of skin to filling is 3-7. This ratio is easy to pack. You can adjust it to 2-8 according to your preference. 3. The baked mooncakes can be eaten after one day's oil return. They can be sealed at room temperature and stored for about one week. 4. The recipe can make 16 Black Beauty mooncakes. 5. After the moon cake skin is finished, start wrapping the moon cake immediately. Do not relax, or it will crack easily. 6. Please adjust the baking time and temperature according to your oven's temper. There are skills in making delicious dishes.
