Chocolate crescent
By VicentaLakin
I have an unspoken passion for chocolate, and I always like to try all kinds of chocolate-based food. It's a chocolate moon cake that falls in love once. The bitterness of chocolate, coupled with the sweetness of red bean sand, is seamlessly integrated and everything is perfect as if it were born. The square of the pie skin comes from the lawn。
Recipe Recommendations
- Hershey's chocolate sauce 120g
- Xinliang Cantonese mooncake powder 150g
- peanut oil 50g
- cocoa powder 6G
- Yixiaobei Chocolate Flowing Filling 60g
- red bean paste 240g
Steps for Chocolate crescent
1
The small chocolate-cooked heart is squeezed into the bag。
2
the bean sands are divided into 20 g, rounded。
3
Bean sand pounced a little hole with its finger。
4
squeeze into 5g chocolate drops。
5
Smash the pie gently。
6
Once all is processed, the material is placed in the freezer room for an hour。
7
I'll make the pie when the pie is frozen. The peanut oil was poured into the chocolate sauce and the egg-beater was evenly mixed manually。
8
Sifted into fresh, wide-sized lunar powder and cocoa powder, evenly mixed, i.e. made of chocolate lunar skin。
9
the mooncakes are divided into 25 g of each agent, rounded up。
10
Pack the pie with the leather, remember to keep the shut tight and roll-back。
11
It's made of moon cakes. (Before the moon cake starts the preheat oven, 200°C up and down)。
12
Send all printed mooncakes with grills into preheated ovens, up and down 170°C, mid floor, baked for 12 minutes。
13
When the made mooncake is dry, it's sealed, and you can eat it the next day
14
And then there's the chocolate heart. It's super rich。
15
It's a lotion + chocolate heart。Chocolate crescent Make Tips
1. red bean sand can be replaced with other materials you like. i'm using a 50g cook's month cake mold, leather: the ratio is 1:1 and it's not easy to make a permutation. three of the baked mooncakes can be eaten after a day's oil return, and the temperature seals can be kept for about a week. four, cube can make 12 chocolate-flowed crescents. once the skin is ready for the month of may, it begins to wrap the moon cake, so that it does not relax or it will break easily. 6. the timing and temperature of the baking is regulated by the temper of the oven itself. 7. the packaging needs to be frozen before it can be easily packed。