A sweet chocolate cocoon croissant
By VicentaLakin
Mid-Autumn Festival is a symbol of family reunification! Every family is looking forward to reunification, so it's time to go home and see their parents and be with them, maybe just a few hours, and the parents are happy and happy! Home and company are the best gifts to parents, more than money and precious gifts... ...the parents may not have much to ask for their children, but all they want is their children's health, well-being and occasionally being with them... don't wait until "the child wants to be taken care of." Chocolate always represents love and sweetness, the mooncake is the best representative of the union, so this year, a chocolate moon cake has been prepared for the family, and that love and sweetness, happiness and reunification have been brought to parents and families... Happy Mid-Autumn, happy reunion for all your friends..
Recipe Recommendations
- chocolate sauce 130g
- corn oil 35g
- Yixiao baked high-gluten flour 13g
- Xinliang quinoa cake powder
- butter 25g
- Niu 50g
- fine sugar 80g
- eggs one
- Cooked glutinous rice flour 30g
- coconut 125g
- the cranberry 50g
- sweetening
- roast
- several days
- ordinary
Steps for A sweet chocolate cocoon croissant
1
Get all the material ready。
2
The high powder and low powder in the pie skin material are mixed (mixed directly with 130 grams of medium powder)。
3
• Production of fine rice powder: rice powdered dishes, 150 degrees baked for 10 minutes and dryed in reserve。
4
Combining chocolate sauce with corn oil in pie skin material。
5
• Add sifted powders, evenly mixed with a mixer knife, and have fresh bags in the freezer。
6
Put butter, milk, corn oil and fine sugar in the casserole and boil it and leave it immediately。
7
Add coconut and cranberry, evenly mixed (all wet)
8
A completely cooled coconut pie is mixed with eggs (which are dispersed early and more easily mixed)。
9
Add refined rice powder, mix it evenly and freeze it in the fridge for half an hour。
10
Refrigerated material is removed, divided into 30 g/s, rounded and frozen in the fridge for 40 minutes (coconut soft, properly operated)。
11
Take out the refrigerated pieskin, divided into 20 g/piece, round。
12
Take a pie skin, flatten it with your hands, put it on the pie。
13
The right-hand tiger pushs the skin up lightly, wraps it in an elliptical form (as far as possible to match the thickness of the skin) and wraps all the mooncakes in one piece, dustproofs them or rubs them in thin oil。
14
Use the moon cake to crush the favorite pattern。
15
Put all the moon cakes (not a sticky grill with oil or tin paper) in the middle of a preheated oven, up and down, 20 minutes (as adjusted for each oven)
16
Baked mooncakes, dried cold, sealed to keep them oiled. It's better color and taste after oil。
17
Cut the surface。A sweet chocolate cocoon croissant Make Tips
1. It is more convenient to use all-purpose flour directly.
2. The coconut mixture must be cooled completely before adding the egg liquid, otherwise it will clump.
3. The coconut filling is soft and easier to handle after freezing. Wrap them all at once before molding to save time and prevent the filling from warming up, softening, and becoming difficult to work with.
4. I use a 50g mooncake mold. Adjust the weight of the pastry skin and filling based on the size of your mooncake mold.