Hazelnut chocolate moon cake
By MaxTerry
As the Mid-Autumn Festival approaches: May everyone have a full moon and a full moon and everything be reunited; everything goes smoothly for everyone. I wish you all happiness, harmony and joy for your family!
Recipe Recommendations
- low powder 135 grams
- almond powder 40 grams
- butter 95 grams
- egg 1.5
- sugar 80 grams
- salt 1/4 teaspoon
- sweetening
- roast
- an hour
- simple
Steps for Hazelnut chocolate moon cake
1
After the butter has softened at room temperature, add sugar and stir on low speed until slightly white.
2
Add the egg mixture in three to five times and beat well, paying attention to whisk until it is completely blended each time, and then add it again until it is all added.
3
Mix all powders and sieve into a basin.
4
Mix well with a rubber spatula and place in a decoration bag.
5
Squeeze into the mold in a circular manner, leaving the center blank.
6
Spoon in hazelnut chocolate sauce.
7
Then squeeze another layer of cake crust on the surface and gently press it flat with your hand.
8
Sprinkle white sesame seeds in the middle, use a fork to make patterns, preheat the oven, coat the middle layer, heat up and down, 180 degrees, 30-35 minutes.Hazelnut chocolate moon cake Make Tips
Refer to the above two parts for the size. If you use Koukou's, you don't need to refrigerate and squeeze it directly; if you use Junzhi's, you need to refrigerate and divide it into ingredients and roll the stuffing into bags.