Chocolate mooncakes

Overview

The mooncake season is indispensable without this special mooncake. Only after you try it will you know that it is delicious beyond your imagination. Hurry up and get started

Tags

• baking
• children
• mid-autumn festival
• autumn recipes
• chocolate spread
• jianshui
• low gluten flour
• peanut oil
• syrup
• valrhona cocoa powder
• salt

Ingredients

Steps

1. 1 All materials

   

2. 2 Add the inverted syrup to the yang water and mix evenly

   

3. 3 Add peanut oil and salt to the syrup in turn, stir until all ingredients are combined

   

4. 4 Add the chocolate sauce and cocoa powder at the same time. The cocoa powder must be sifted and mixed until the cocoa powder is no longer visible

   

5. 5 The cocoa powder is mixed

   

6. 6 Add the sifted flour

   

7. 7 Press until the dry powder is no longer visible, wrap it in plastic wrap and set it aside to rest for more than 2 hours

   

8. 8 While the crust is loosening, you can roll the filling into pieces and set aside

   

9. 9 Keep the kneaded stuffing aside

   

10. 10 Weigh out the loose pie crust according to the grams you want, take a piece of pie crust and roll it into a round shape, press it into a thin slice with the palm of your hand, add the filling, tighten the pie crust with the tiger's mouth, and roll it into a round shape again

    

11. 11 Put the mooncake mold into the pressing mold. When pressing, press it carefully and hold it for 3 seconds before letting go. Don't use too much force. Gently push it out and place it on the baking sheet. At this time, preheat the oven to 170 degrees for 10 minutes

    

12. 12 Put it into the oven at the upper and lower temperature of 170 degrees for 20 minutes

    

13. 13 After the finished mooncakes are baked, let them dry for a while, then transfer to a baking sheet and let them cool completely

    

14. 14 Finished product