Cooking Steps

1. 

   Step1:Prepare all materials.

2. 

   Step2:First, pour out the peach skin of chocolate. Just rub it with your hands. But don't knead it by kneading. The way of rubbing clothes is extrapolated.

3. 

   Step3:Then divide it into 6 parts. Each part 22.5g 。

4. 

   Step4:The thick chocolate stuffing is also taken out. In the same way, knead it evenly. Knead it into a ball with a little oil on the surface.

5. 

   Step5:I also divide the chocolate stuffing into six parts. Each part is also 22.5g 。

6. 

   Step6:Chocolates flow into the flower mounting bag. Refrigerate them in advance.

7. 

   Step7:Rub the peach skin into a ball. Flatten it with a scraper.

8. 

   Step8:Then gently pick up the skin. Put it on the tiger mouth of the hand. Put the rubbed stuffing on it. Gradually tighten it. Make sure that the stuffing is completely close to the skin. Otherwise, it will enter the air. The made moon cake will walk.

9. 

   Step9:Then press a hole in the joint. Press out a hole as the method of making the head of the nest. Then take out the flow center filling and fill the hole. Then slowly close the mouth and turn it into a ball again.

10. 

    Step10:Put the wrapped ball on the scraper, cover it with the mould prepared for the flower pieces, press it directly for one time, and put it on the baking tray for standby after demoulding.

11. 

    Step11:Heat 180 in the oven. Preheat 160 in advance. Bake for about 68 minutes. Spray a little water on the surface of the moon cake before entering the oven. It's OK or not. It depends on your preference.

12. 

    Step12:The finished moon cake prevents water vapor at the bottom. You can cool it on the drying net.

13. 

    Step13:It can be packed when the temperature is down to the hand temperature. The sealed mooncakes can be refrigerated for a week or so. If desiccant is added, the maximum time is one month. Please pay attention to the eating time. 23 days is the best time to eat.