Chocolate coconut mooncake
By VicentaLakin
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Chocolate coconut mooncake
1
It will convert the blends of syrup, peanut oil, and water basins。
2
Add flour to mix。
3
Put it in a cocoa powder mix and put it in a pasta。
4
Put butter in the microwave for 30 seconds and then melt corn oil, milk and sugar。
5
Coconuts, eggs evenly mixed。
6
It's made of pasta。
7
When the coconuts are ready, it's enough to freeze the freezer with a protection film。
8
Coco skin is provided in 12 spares of 15 grams each。
9
It will be divided into 12 equals of 35 g each。
10
Take a pie peel to a circle, slightly thick in the middle and thin in the surroundings。
11
Pushing the tiger's mouth into a circle。
12
There's a turn around the ground inside the Mooncake Moot, where the powder is even and the extra powder is thrown out。
13
Put the moon cake in the mold, flatten the bottom, press the pressure. The moon cake is ready. The oven is preheated at 200 degrees, 5 minutes of fixed egg brush and 15 minutes of surface gold and yellow。Chocolate coconut mooncake Make Tips
1. In addition to the 40g of cooked glutinous rice flour in the recipe, make another 30-50g of cooked glutinous rice flour (heat the glutinous rice flour in a pot over low heat until it turns slightly yellow) for greasing the mold to prevent sticking.
2. The recipe makes 12 mooncakes using a 50g mold. I used two molds (63g and 50g), so I got 13 portions.
3. The ratio of dough to filling is 3:7, i.e., 15g of dough and 35g of filling.