Blue and White Porcelain Snowy Chocolate Flowing Heart Mooncake

Blue and White Porcelain Snowy Chocolate Flowing Heart Mooncake

1. Prepare ingredients.

2. The chocolate liquid filling is squeezed into the piping bag and frozen in the refrigerator.

3. Add 80g of water to butterfly pea flowers and boil on low heat to release the color.

4. Take 65g of ice powder into the cooking pot.

5. Add 60g of boiled butterfly pea flower water to the iced powder, stir the flour until there is no dry powder, wrap it in plastic wrap and cool.

6. Take 65g of ice skin powder, add 60g of boiling water, stir the flour until there is no dry powder, wrap it with plastic wrap and cool.

7. After cooling to room temperature, knead the dough with gloved hands until the dough is smooth.

8. After kneading the two color doughs, take 25g of blue dough and 63g of white dough and mix into light blue dough, knead evenly.

9. Stack the three dough pieces together and arrange them into long strips.

10. Divide the three-color dough into 10 portions, each 25g, and fill the chocolate into 10 portions, the same 25g each.

11. Knead the chocolate filling into a deep bowl shape, the smaller the mouth, the better for the final closing.

12. Take out the chocolate flow heart filling from the freezer, squeeze 3g into the filling bowl.

13. Gather the mouth together and make a circle.

14. Squash and squeeze the ice sheet with the dividing line facing up.

15. Wrap the chocolate filling with liquid heart filling.

16. The mold feels a little oil for easy demoulding, just put in the dough and press the moon cake mold to demold.

17. Cut the Liuxin.

18. Delicious chocolate flow heart.

Tips:

1. Butterfly pea flower absorbs water, so we need to add 20g more water.
2. Liuxin filling is easier to leak, so we make the small bowl of filling a bit deeper, close the mouth a little bit, and then squeeze the Liuxin filling.
3. The finished filling will be a bit soft and not easy to pack. We can freeze it in the refrigerator for about 5-10 minutes before taking it out.
4. After the pie crust is finished, wrap it with plastic wrap, and then put it in a fresh-keeping box, sealed and refrigerated. It is recommended to eat it within 3 days.