Chocolate coconut cranberry cheese mooncake
By VicentaLakin
nice flowers, mid-fall. when it comes to mid-autumn, it's a chocolate coconut cranberry cheese. it's not just a moon cake, it's also a western snack, which uses the "little snack pancake premix", and it's very good to get back to the oil, and it's bright and warm, and it's very full, and it's really nice to make a cup of pummi tea for a tea and tea。
Recipe Recommendations
- cocoa powder 3g
- peanut oil 35g
- butter 32g
- eggs 2 only
- whole egg liquid 40g
- the cranberry 40g
- coconut 100 grams
- cream cheese 80g
- milk 30g
- Cooked glutinous rice flour 20g
- white sugar 40g
- Yixiao Baked Cantonese mooncake premixed powder 110g
- Hershey's chocolate sauce 110g
- sweetening
- roast
- several hours
- senior
Steps for Chocolate coconut cranberry cheese mooncake
1
All materials are ready, everything weighs back。
2
When the small fire of milk is heated, it is put in cream cheese, butter and sugar, mixed into a fully melted fire and placed at a mild temperature, evenly mixed with coconuts and shredded cranberry。
3
I'm going to add corroded rice powder and mix it
4
Finally, the egg fluid was added to prevent the egg fluid from being burned and then completely mixed. (Put one of the eggs in the bowl early, evenly mixed
5
Wear gloves and split them into an average of 12 points, each 29 grams, and rub them into little balls。
6
Put the ruby in the freezer for half an hour。
7
In grams, the peanut oil and good-time chocolate sauce are weighed evenly into the operational basin, then the sifted flour and cocoa powder are poured and slowly smoothed with silicone shovels。
8
A nice, warm, smooth, 15-minute spare。
9
Then split into 12 pieces, 21 grams each. I don't have to worry about the cracks. There's no such thing
10
Put gloves on it, flatten the skin and wrap it in the inner cortex, push it up with your hands slowly, and then close the mouth。
11
With 50 grams of mold, it's very easy to get out。
12
All right, it's not beautiful。
13
The oven is preheated in advance, 175 degrees up and down, five minutes in the middle, and then an egg-cleaning with a pitcher. That's right. I mean egg-cleaning, no yolk, just a thin brush, and then we'll continue in the oven for 12 minutes. This part, which is to be observed at all times, varies from one oven to another, so that the temperature can be adjusted by itself, as long as the pie skin is ripe, and the interior is ripe。
14
The oven
15
Take whatever you want
16
It's beautiful. It's beautiful, it's delicious, and it's a little sour in the sweet taste, but it's not tired of cheese and butter。