Chocolate cranberry moon cake
By VicentaLakin
A good friend who hasn't seen her for many years has come back from Thailand to take a month's cake and says he misses a moon cake every mid-Autumn Festival in Thailand. This time he wants to eat enough chocolate to make her this chocolate lunar pie, which is sweeter than the lilies themselves, a little cranberry sour, and a good taste. This chocolate lunar cake doesn't need to convert syrup. It's very convenient
Recipe Recommendations
- low-gluten flour 95 grams
- Hershey's chocolate sauce 80 grams
- peanut oil 30 grams
- Lotus paste filling 350 grams
- the cranberry 50 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Chocolate cranberry moon cake
1
Call it 50 grams of cranberry cut into particles
2
Add the cut cranberry to the omelet. The fried omelet is dry
3
The cranberry is even with the lantern
4
We'll split it into 12 pep balls, about 30 grams each
5
Get a clean pot and pour in chocolate sauce and peanut oil
6
Add low-banded flour
7
Put on one-time gloves and smooth the noodles
8
The lunar peel splits into 12 small noodles per 17 grams
9
Put on the disposable gloves, take one of those noodles and flatten it with two hands and put it on the lilies. Paper
10
Put your hands together, close your face slowly with your mouth
11
I'll make all the moon cakes when they're ready. The embryo
12
Put the moonbread in a 50-gram mold, press the edge of the mold, and print a more rigid pattern
13
When the moonbread is ready, put it in the oven
14
When all the mooncakes are ready, there's enough space to fit in the preheat oven
15
The chocolate cranberry lunar cake tastes goodChocolate cranberry moon cake Make Tips
One of the formulations uses peanut oil back to oil faster