Super-detailed chocolate mooncake

By VicentaLakin

Super-detailed chocolate mooncake
This square makes about 30 chocolate-skinned, 25 grams。

Recipe Recommendations

  • chocolate filling appropriate amount
  • Dark chocolate coins
  • eggs of 3
  • milk 100 grams
  • white granulated sugar 100 grams
  • cocoa powder 8 grams
  • low-gluten flour 30 grams
  • chengmian 35 grams
  • butter 20 grams
  • chocolate peel appropriate amount
  • medium-gluten flour 300 grams
  • peanut oil 90 grams
  • Hershey's chocolate sauce 255 grams

Steps for Super-detailed chocolate mooncake

  • 1
    Get all the materials for chocolate pie first。
  • 2
    Three eggs hit the clean tub。
  • 3
    Pour all the white sugar and milk。
  • 4
    Spread the eggs with a manual omelet, all of them evenly mixed。
  • 5
    Sifting in mixed, low-banded flour, pasta and cocoa flour。
  • 6
    It doesn't matter to mix flour and liquid。
  • 7
    Put the mixed paste into a non-stick pot. Add butter and chocolate coins and a little fire to fry。
  • 8
    It is important to keep mixing it with silicone knives, to keep it on fire and to crush it with silicone knives and small particles that are not evenly mixed。
  • 9
    Until you're out of silica, you're out of silica, you're out of silica。
  • 10
    Fabricated chillers are covered with film-protected refrigerators for 1-2 hours。
  • 11
    All the materials for chocolate skins are ready, as they do not need to be loose, so do it when they are cold。
  • 12
    Pour peanut oil and chocolate sauce into clean basins。
  • 13
    Full and even mix with a manual omelet。
  • 14
    Sift in barbed flour and cocoa flour。
  • 15
    The silhouette is turned into smooth noodles。
  • 16
    Weighted chocolate pies and chocolate skins, 25 grams each, about 30。
  • 17
    The chocolate skin is pressed into thin pieces, wrapped in a chocolate pie, rolled round。
  • 18
    The roll-on noodles are placed in the mooncake mold。
  • 19
    On the grill, the mooncake shape is depressed, and it's out of the mold。
  • 20
    Make all the moon cakes ready. It's a 180-degree preheat on the oven for 10 minutes。
  • 21
    A small canteen is used to spray water before the moon cake is baked, up and down to a level of 180 degrees for 20 minutes。
  • 22
    The roasted mooncake will be kept in a cold seal and will taste better after two days of oil return, but it will not add up and will be finished in at least one week。

    • Super-detailed chocolate mooncake Make Tips

    A January pie can't be too dry or too wet to be so wet that two can add baked nuts to a chocolate pie, and three chocolate skins don't need to be static. If you slow down, please cover the film to prevent wind drying, otherwise the made mooncakes may be fractured。

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