The Mid Autumn Festival is coming. It's time to make a love shaped Cantonese chocolate flow heart moon cake.
Step1:1. Pour the syrup, peanut oil and water into a bowl.
Step2:2. Stir until it is completely fused and slightly white.
Step3:3. Pour in medium gluten flour.
Step4:4. Mix until there is no dry powder.
Step5:5. Put it into the fresh-keeping bag and relax at room temperature for 1 hour.
Step6:6. Put the chocolate heart filling in the refrigerator overnight and then put it into the decoration bag.
Step7:7. Weigh the moon cake filling. Each 20 grams. Press out a small hole with your finger. Squeeze in 5 grams of chocolate flow heart filling.
Step8:8. Tighten your mouth and knead it into a ball.
Step9:9. Divide the flabby dough into 25g pieces and press them into circles.
Step10:10. Put in the moon cake filling.
Step11:11. Slowly close the mouth with the tiger's mouth upward and round it.
Step12:12. Install the moon cake mold, evenly sprinkle a little corn starch inside, and then pour out the extra powder.
Step13:13. Press out the moon cake blank. Spray a little water with a watering can.
Step14:14. Preheat the oven to 200 degrees. Bake the mooncakes for 5 minutes.
Step15:15. Remove and brush a thin layer of yolk water. Put it in the oven again and bake for 10 minutes at 180 degrees.
Step16:Finished product drawin
Step17:Finished product drawin
Step18:Finished product drawin
Step19:Finished product drawin
Cooking tips:The best ratio of crust and filling is 1-1. I use tulip moon cake filling and flowing heart filling. Other brands of filling match by themselves. There are skills in making delicious dishes.