Chocolate cheese coconut mooncake
By VicentaLakin
I'm used to the traditional broad-style, Su-style, Kyoto-style mooncakes, some fancy lunar cakes, and last year I watched a lot of people make chocolate and coconuts, but I used to eat chocolates and coconuts with a bottle of chocolate sauce and coconuts and about 100 grams of cream cheese, and it's pretty good to combine the squares and end up with pies and insides, and I'm very happy, even for a guy who didn't eat coconuts and chocolates before, and it's a delicious one for chocolate and coconut control
Recipe Recommendations
- Cantonese mooncake premix powder 120 grams
- chocolate sauce 120 grams
- peanut oil 32 grams
- cocoa powder 3 grams
- cream cheese 100 grams
- butter 32 grams
- milk 30 grams
- coconut 100 grams
- the cranberry 40 grams
- Cooked glutinous rice flour 28 grams
- whole egg liquid 50 grams
- white sugar 40 grams
- sweetening
- roast
- several hours
- senior
Steps for Chocolate cheese coconut mooncake
1
Prepare the raw materials。2
Milk, cream cheese, butter, white sugar together in the milk pot。3
It's hotter by the side of the fire until it's fully melted。4
When the temperature is not hot, the coconut is inserted。5
The cranberry was cut early and put in。6
It'll be evenly blended and put in pre-cooked rice powder。7
Smudged, sprawled, cooled and put in 50 grams of full egg fluid。8
It is sufficiently modulated to cover the film or lid for 10 minutes。9
The sequestered interior is divided into 30 grammes, pulverized, with a total of 393 grams, which coincides with 13 and is placed in the freezer room。10
At good times, chocolate sauce and peanut oil are placed in containers and mixed to emulsion。11
No screening is required for the placement of small, wide-sized lunar pie prepoison and cocoa powder。12
Scratching with a razor and then wearing a bag for an hour。13
The tiara is divided into 20 grams, rounded in a grill, 13 in total, covered with a shampoo, and a few more grams for the daughter。14
Take a chocolate pie and flatten it and put it inside the cheese coconut。15
Use the left-handed tiger to push slowly up and wrap the internals。16
Pack all the mooncakes。17
50 grams of lunar molds for the baker are installed, and they pick out the flowers they like。18
Put the ball in an elliptical form, press the surroundings, and there is no powder in the mould, and the less skilled can pollen or ball roll flour。19
The moon cakes are pressed down, a little hard, the moon cakes are buttoned out, and all the mooncakes are ready and put in the gold plate。20
The oven preheats 170 degrees, fires 150 degrees 10 minutes, and the moon cakes spray water。21
Put it in a preheated oven with a mid-level roast for 20 minutes。22
A baked mooncake is taken out, and when it is cold, the oven stays overnight or is sealed。23
It's very greasy after the night. I like it。24
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Completed ChartChocolate cheese coconut mooncake Make Tips
Sub-tip 1: no premixed flour is used in ordinary medium-sized flour, the rest of which remains unchanged and does not require water. It's really good if you don't like anything that smells like cream. Three, this chocolate mooncake doesn't have to brush the egg fluid or pollen it with a mold. If you don't feel comfortable with your work, then pollen or ball roll flour, which is not so beautiful. You have to spray water before you enter the oven. Don't say that there are squares that don't. You do what I do with my box, don't ask why. The temperature and timing are determined by my own oven, which is 20 degrees high, 10 degrees high, so the temperature cannot be taken, and the internals are almost ripe, as long as the skin is cooked, but if you're baked for 10 minutes, you have to bake for 18 minutes at least。