Chocolate Flowing Heart Mooncake
1.
Squeeze the Yi Xiao Baked Chocolate Liquid Filling into the piping bag and set aside.
2.
Divide the red bean paste filling into 20g portions, knead round and set aside.
3.
Poke a small hole in the red bean paste with your fingers.
4.
Squeeze in 5g of chocolate flow heart filling.
5.
Gently round the filling.
6.
After all processed, put the fillings in the freezer and freeze for 1 hour.
7.
Make the pie crust after the filling is frozen. Pour the peanut oil into the chocolate sauce and mix it evenly with a manual whisk.
8.
Sift in Xinliang Cantonese moon cake powder and cocoa powder, and mix evenly to form a chocolate moon cake crust.
9.
Divide the mooncake crust into 25g each, and make rounds for later use.
10.
Wrap the filling with a pie crust, remember to close it tightly, and round it for later use.
11.
Use a mooncake mold to print out the pattern. (You can start to preheat the oven before pressing the mooncakes, and fire up and down at 200°C).
12.
Put all the printed mooncakes into the preheated oven with baking tray, heat up and down at 170℃, middle layer, and bake for 12 minutes.
13.
The finished mooncakes are sealed after they are allowed to cool, and they can be eaten after the oil returns the next day!
14.
After breaking it, there will be chocolate flow, and the taste is super rich.
15.
This is lotus paste filling + chocolate flow heart.
Tips:
1. The red bean paste filling can be replaced with other fillings you like.
2. I use Xuechu 50g moon cake mold, the ratio of skin: filling is 1:1, this ratio is not easy to burst when making liquid moon cakes.
3. The baked mooncakes can be eaten after returning to the oil in one day. They can be sealed and preserved at room temperature. They can be stored for about one week.
4. The recipe can make 12 chocolate flow heart mooncakes.
5. Start wrapping the mooncake immediately after the mooncake skin is finished. Don't slack, otherwise it will easily crack.
6. Please adjust the baking time and temperature according to the temperament of your own oven.
7. After the filling is wrapped, it needs to be frozen first, and it will be easy to wrap later.
