Chocolate mooncakes (super detailed)

Overview

This recipe can make about 30 chocolate mooncakes with 25g filling and 25g skin.

Tags

• pastries
• old man
• afternoon tea
• students
• all-purpose flour
• butter
• chengmian
• chocolate bark
• chocolate filling
• cocoa powder
• dark chocolate coins
• egg
• hershey’s chocolate spread
• low gluten flour
• peanut oil
• white sugar
• milk

Ingredients

Steps

1. 1 First prepare all the ingredients for the chocolate filling.

   

2. 2 Crack three eggs into a clean bowl.

   

3. 3 Pour in all the sugar and milk.

   

4. 4 Beat the eggs with a hand whisk and mix everything evenly.

   

5. 5 Sift in the mixed low-gluten flour, flour and cocoa powder.

   

6. 6 Stir the flour and liquid evenly, it doesn't matter if there are a few lumps.

   

7. 7 Pour the mixed batter into a non-stick pan, make sure it is non-stick. Add butter and chocolate coins and stir-fry over low heat.

   

8. 8 Be sure to stir constantly with a silicone knife, keep frying over low heat, and use a silicone knife to crush the small particles that are not evenly stirred while frying.

   

9. 9 Fry until the silicone knife does not stick to the state, a bit like fried bean paste. Don't fry it too dry. The silicone knife is delicate and does not stick to it.

   

10. 10 After the fried stuffing has cooled, cover it with plastic wrap and refrigerate for 1-2 hours.

    

11. 11 Prepare all the ingredients for the chocolate crust. Because the chocolate crust does not need to be relaxed, wait until the filling is refrigerated before making it.

    

12. 12 Pour peanut oil and chocolate sauce into a clean basin.

    

13. 13 Mix thoroughly with a hand mixer.

    

14. 14 Sift in all-purpose flour and cocoa powder.

    

15. 15 Use a silicone knife to fold into a smooth dough.

    

16. 16 Weigh the chocolate filling and chocolate bark, 25 grams each, which can make about 30 pieces.

    

17. 17 Press the chocolate bark into thin slices with your hands, wrap a chocolate filling in it, and roll it into a round shape.

    

18. 18 Place the rounded dough into the mooncake mold.

    

19. 19 Press the mooncake shape onto the baking sheet and push it out from the mold.

    

20. 20 Make all the mooncakes. Preheat the oven to 180 degrees for ten minutes.

    

21. 21 Before baking the mooncakes, spray some water with a small spray bottle and bake at 180 degrees for 20 minutes. There is no need to brush the mooncakes with egg yolk or cover them with tin foil.

    

22. 22 The baked mooncakes should be cooled and then sealed and stored. The taste will be better after waiting for two days for the oil to return. However, if you make it yourself without any additives, you should finish it within a week at least.