Chocolate mooncakes

Overview

Due to my wrist injury and being busy, I finally made the mooncake I wanted to make a week after the festival, which is easy for novices to use.

Melt the chocolate over hot water and set aside.
Stir 132 grams of inverted syrup + 5 grams of soda water evenly.
Add 56 grams of cooking oil (cooking oil with light color and light taste) and stir evenly.
Add 10 grams of cocoa powder, 190 grams of flour, and melted chocolate.
Mix well.
Then cover with plastic wrap and let rest for an hour.
The 75g mold is used, so the crust is 35g and the filling is 40g.
Flatten the crust and add filling.
Then wrap up the pie crust.
Slowly use both hands to close the mouth.
Arrange on baking sheet.
Shape with a mold.
Preheat the oven to 190 degrees, put in the mooncake embryo and bake at 180 degrees for 5 minutes, then turn at 175 degrees and bake for 10 minutes.
After taking it out of the oven, put it into a bag when it is warm and wait for the oil to return before eating.