Chocolate moon cake
By VicentaLakin
Every year, the moon cakes begin to shine in mid-autumn, and it's very uncomfortable to buy them outside, and it's safer and more fun to make them. It makes sense to send family and friends a handmade one. This Starbucks Mooncake doesn't convert the syrup, it's an attempt to replace the syrup with chocolate sauce, and it's a starbucks-like moonbread, and the leather is greasy, softer and sweeter。
Recipe Recommendations
- low-gluten flour 110g
- corn oil 30g
- Hershey's chocolate sauce 110 grams
- Black sesame walnut stuffing 100g
- Red wine cranberry 150g
- sweetening
- baking
- an hour
- ordinary
Steps for Chocolate moon cake
1
Pie-skin materials are mixed, evenly smoothed, covered with protective film, and room temperature is relaxed for half an hour。
2
take the time of the waffle, split the pie, 50 g each, spherical, spare。
3
and then it's loose, and it's split into 50 g each, and it's spherical。
4
Take a pie skin, flatten it, put it on the pie。
5
Push the skin slowly up from the bottom and be careful to keep it even when it's wrapped in the pie。
6
When you push the ice sheet up, you'll be able to shut it down. Just hold it tight。
7
The whole of the cake is then rolled out in flour, with both hands rubbed back and forth, so that the flour is evenly distributed on the cake。
8
Mooncakes are placed in moulds with a slight hand pressure。
9
The molds are placed vertically on the grill of the gasket paper, and they remain intact, press hard, release their hands, and the flowers under pressure will bounce back to their original position。
10
Pick up the mooncake model and launch the mooncakes。
11
The emissions of the skeletal embryos are in the oven, 180 degrees in the pre-heat oven, in the upper middle, up and down the fire, for about 20 minutes, out of the furnace room at temperature, cooled and stored in a sealed box, and can be successfully completed in one to three days, with the mooncake softening from inside to outside。