Chocolate Bean Cake

Chocolate Bean Cake

1. Prepare the materials.

2. Pour the corn oil into the chocolate sauce and use a manual whisk to mix well.

3. Sift in low-gluten flour and stir evenly to form a chocolate pie crust.

4. The filling is up to my liking, I only have a small bag of filling not enough, so I added half an egg yolk.

5. Take half of the egg yolk and put it in the middle of the filling and wrap it in a round shape.

6. Divide the filling and the crust into 12 equal parts. I used a 50-gram mold with a ratio of 3:7.

7. Wear disposable gloves to take a pie crust and press it flat, put a filling, hold the filling with the thumb of one hand, and push the crust upward with the other hand to close the mouth and round it.

8. All are done, put them into the moon cake mold and press into a pattern.

9. Put all into the baking tray.

10. Put it into the preheated oven and heat it up and down 170°, in the middle of the oven, for 15 minutes.

11. Take it out and let it cool, put it in an airtight box, and it will taste delicious after a day or two of oil return.

12. The crust does not need to be loose when it is done, otherwise it will easily crack. The temperature of your own oven is slightly different, adjust with the temperature of your own oven.