Cream chocolate mooncake
By VicentaLakin
With a rocking chair, just a little cup of tea, a novel, a cup of coffee, a twilight chocolate cake, the slow taste of this holiday afternoon, it's like "Reading the Rain and Asking Nature" and "Dinning the Sun!" It's not complicated to make a chocolate cake, just a little patience. This mooncake, which works on cookies and cookies, knows that cookies are hard to squeeze and that's not a problem. I've sent out a recipe for chocolate, so let's not dwell here. We can go to my home page and look for Chocolate Mooncake, and I'll give you a little bit of a tip. Of course you'll like it with other materials。
Recipe Recommendations
- medium-gluten flour 80 grams
- corn starch 40 grams
- butter 50 grams
- powdered sugar 40 grams
- milk powder 20 grams
- Chocolate mooncake filling 300 grams
- sunflower oil 8 grams
- whole egg liquid 20 grams
- condensed milk 10 grams
- Whole egg liquid for surface decoration 约10 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Cream chocolate mooncake
1
The soufflé material is in good measure. (Chocolate pie is divided into 25 g/s before making soufflé, and lids are used to keep the film cold.)
2
The butter room is softened because the temperature is high in summer. If it's winter, it can heat up in water, but it can't melt into liquids! Soften it to the finger and press it, and it'll break a hole。
3
Pour sugar powder。
4
The electric egg-pumpers are not powered first, and the butter and sugar powder are mixed manually in case the sugar powder is splattered。
5
A low-speed blast in an electric egg-pumper until the butter swells up white, before pouring into corn oil。
6
In two fractions, the whole egg fluid was poured, and then the next one was tuned。
7
Inverted in the platinum。
8
Flour, corn starch, milk powder mixed and sifted into butter mixtures。
9
Scratched with a razor before crushing it until there was no dry powder。
10
Put it in a bag, make it a noodle with your hands in it, and don't overstretch it. That's it, pastry peel is done。
11
It's time to pack the moon cake, put on one-time gloves and split into 12 noodles. My pie peel is about 20 grams a piece, 25 grams a piece。
12
(b) The process of buns: first, to press the skin of the cake into a thin, middle-heavy skin, to put the ball on, to push the skin up slowly with the mouth of the tiger and to shut it down。
13
It's made of moon cakes. If it's sticky, roll it in the powder, take clean floats and press。
14
The oven is preheated at 190°C, and the oven is baked in the upper middle for five minutes and the egg brush is taken out. Then 180°C, 15-20 minutes, just top colour。Cream chocolate mooncake Make Tips
1 The pie-skin formula is based on the formula of the 2012 chef in the wind, with changes. 2. It is strongly recommended that before making soufflés, you split the ball well, and it is best to freeze it harder, and the stronger the ball, the better it is. It's warmer to cook, it's a wool brush to brush the egg fluid, it's too thick and it's uneven. And if the egg fluid was sifted in advance, it would have been more even and better. I left my wool brush somewhere. It's so ugly. Four, freshly baked mooncakes may open up a little bit, and they don't appear after cooling. It could be big feet. You can squeeze it while it's hot. 5. The practice of chocolate monthly pies: 120 chocolates, 3 eggs, 85 milk, 7 cocoa flour, 35 flour, 35 powders, 50 sugars. Sugar, eggs and milk mix evenly, mixed with powder, sifted over, heated the chocolate in the water and melted it to the point where it was not sticky. You can see my recipe, Chocolate Mooncake. Six, freshly baked, cooled skin, with a softer taste, and a little bit of water in the air one night. Seal it and finish it in three days。