Chocolate coconut mooncake
By VicentaLakin
Have you had enough traditional mooncake? Let's change
Recipe Recommendations
- butter 25g
- sugar 25g
- eggs 25g
- low-gluten flour 95g
- chocolate sauce 80g
- peanut oil 29g
- cocoa powder 3g
- coconut 50g
- milk 18g
- sweetening
- baking
- an hour
- ordinary
Steps for Chocolate coconut mooncake
1
The butter room is softened, sugar added and evenly beaten with an eggbeater。
2
Add egg fluid and mix it evenly。
3
Join Coconut Combination
4
Put it in the milk and let the coconut suck up. min
5
Add peanut oil to the chocolate sauce and mix it evenly
6
Coca flour and low-banded flour are evenly mixed, overscreened
7
Split the coconut into six spare parts
8
Powder into a mixture of chocolate sauce and peanut oil, evenly mixed
9
We split the chocolate noodles into six
10
Take one of them
11
Wrap in the coconut
12
Shut down
13
♪ In the moon cake mold ♪
14
No powder, easy to remove
15
It's in the oven, 200 degrees in the oven, 15 minutes in the preheat oven
16
Squeeze it or it'll crack
17
Don't need an egg brush。
18
Seal it back after cooling
19
I didn't wrap the pie in terms of the pie and the skin, because I didn't have enough coconuts, so I split the pie on average, with 63 grams of molds, and the product came out pretty good, and I didn't like too thin. If you don't like the skin too thick, you can increase the amount of coconut pie by the skin and the pie by 3:7 or 4:6。