Chocolate green bean mooncake
By VicentaLakin
I think it's quite creative to keep making the moon cakes
Recipe Recommendations
- low-gluten flour 80 grams
- cocoa powder 20 grams
- invert syrup 75 grams
- Jianshui 1 gram
- peanut oil 25 grams
- mung bean paste appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Chocolate green bean mooncake
1
I'm going to have to add a little water to the transformation syrup
2
Add peanut oil and mix it evenly
3
Add flour and cocoa
4
Scratch it and cover it with a shampoo for an hour
5
Split the green bean into 70 grams and a chocolate pasta of 30 grams
6
Get the pie skin rounded and flattened on your hands, put it in the egg green bean pate, push it up with your hands, wrap it around green bean pate
7
♪ Make a round ♪
8
A piece of flour on a made mooncake embryo so that it can easily be demould and put in the mold
9
Press the moonbread line
10
Put it in the oven, put some water on the surface, put it in the preheat 200-degree oven and take it out in five minutes
11
Take out the dryer for five minutes, turn the oven to 180 degrees, continue the roasting for 15 minutes, dry the dryer, seal it, and eat it when the oil comes back