Chocolate coconut mooncake

By VicentaLakin

Chocolate coconut mooncake

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Steps for Chocolate coconut mooncake

  • 1
    1. 25 grams of butter, 25 grams of sugar, 10 grams of milk powder, 20 grams of light cream and 15 grams of milk blended
  • 2
    (b) Refrigerate for more than 30 minutes after 60 grams of coconuts are mixed to allow the coconuts to suck water
  • 3
    Coconuts are divided around 21 grams
  • 4
    Put corn oil in the chocolate sauce
  • 5
    Coca flour and low-banded flour are evenly mixed, overscreened
  • 6
    (b) Sifting powder into chocolate sauce and corn oil mixtures, evenly mixing
  • 7
    Scramble in seven. Around 31 grams each
  • 8
    Squeeze, or there'll be tortoise cracks
  • 9
    And take one of them and put it in the palm of a palm
  • 10
    Put it down and put it in the oven
  • 11
    Brushed into the moon cake mold, with no hand powder, 180 degree preheat oven, mid-level 10-15 minutes。
  • 12
    The two noodles do not require egg saping, and the oil is sealed back after cooling。

    • Chocolate coconut mooncake Make Tips

    1. The freezer was frozen for an hour after the leather was covered with cakes (paste before dinner, after dinner) with tortoise cracks on the bag, so that it would not have to be fractured。

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