【Tomato Recipe】Chocolate Mooncake - unique flavor, mellow and rich

Overview

Every year, as the Mid-Autumn Festival approaches, the mooncake trend begins. There are so many kinds of mooncakes in sight. It’s really uneasy to use mooncakes bought from outside. It’s safer and more fun to make your own mooncakes. It’s very meaningful to give your family and friends a homemade mooncake during the Mid-Autumn Festival. This Starbucks mooncake does not use invert syrup, but uses chocolate sauce instead of syrup. This Starbucks mooncake is like a wheel, and the crust is also oily. It will become softer and sweeter after being left for a while.

Tags

• baking
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• black sesame walnut filling
• corn oil
• hershey’s chocolate spread
• low gluten flour
• red wine cranberry

Ingredients

Steps

1. 1 Mix the crust ingredients, knead evenly, cover with plastic wrap, and let rest at room temperature for half an hour.

   

2. 2 Use the time when the pie crust is relaxing to divide the filling into 50g each, roll into small balls and set aside.

   

3. 3 Then divide the relaxed pie crust into 50g pieces each and form into balls for later use.

   

4. 4 Take a pie crust, flatten it and add fillings.

   

5. 5 Slowly push the pie crust upwards from the bottom, making sure to keep the filling evenly wrapped in the pie crust.

   

6. 6 After pushing the ice skin up, you can slowly close it. Just be careful to pinch it tightly when closing it.

   

7. 7 Then roll the entire mooncake embryo in flour and rub it back and forth with your hands to evenly distribute the flour on the mooncake embryo.

   

8. 8 Put the raw mooncake embryo into the mold and press it slightly with your hands.

   

9. 9 Place the mold vertically on a baking sheet lined with greased paper. Keep the mold still, press it down hard, and release your hand. The pressed flower piece will spring back to its original position.

   

10. 10 Lift the mooncake mold and push out the mooncake embryo.

    

11. 11 Arrange the raw mooncake embryos in a baking pan, preheat the oven to 180 degrees, put in the middle and upper layers, turn the heat up and down, and bake for about 20 minutes. After taking it out of the oven, place it at room temperature. After cooling, put it in a sealed box for storage. The "oil return" will be completed smoothly in 1-3 days, and the mooncakes will become soft and moist from the inside out.