Chocolate Flowing Heart Mooncake ㊙️no Cracking, No Cracking丨super Detailed Tutorial
1.
Put all the ingredients of the chocolate filling in a container and melt in water.
2.
Stir constantly with egg custard to form this delicate chocolate paste.
3.
Put it in a piping bag.
4.
Squeeze it in the ice cube and put it in the refrigerator to freeze until solidified.
5.
Wash the white kidney beans and put them in a container, soak them for more than 12 hours, soak them until there are no wrinkles on the surface, and then they can be easily peeled.
6.
Put the beans in the rice cooker and steam them
7.
Beans filter out the excess water, and put the mocha stuffed ingredients in the table of ingredients into the cooking machine (except corn oil)
[The amount of milk is not fixed, as long as you can move it]
8.
Make a fine paste
9.
I use the bread machine to fry stuffing to free my hands~
Put the mocha paste and corn oil into it and start the stirring process for about 3 minutes, and then start the jam process = 1 hour and 20 minutes if it is still wet or put it in a non-stick pan and fry it slightly faster [of course, direct frying by hand Yes~]
10.
Stir-fry the stuffing dry and put it together [very critical‼ ️If the filling is wet, it will fail directly and it will be easy to crack]
11.
Stir the corn fritters chocolate sauce into an emulsified form, then add liquid soap and mix well
12.
Then put the other ingredients of the chocolate bark into the container. Use a spatula to mix into a dry flour, soft dough
13.
Wrap in plastic wrap and chill and relax for 1 hour
14.
Divide into 10 equal portions, 25 grams each
15.
Wrap 40 grams of mocha filling and 5 grams of chocolate flow heart filling to seal the mouth
16.
Strip the skin into a round piece with a thin edge and a thicker middle, and put it in the filling
17.
Slowly tighten with a tiger's mouth, round
18.
The smoother the surface, the better, 70 grams each [I made the skin filling 4:6]
19.
Novices suggest to brush the mold thinly with oil and close the mouth outwards
20.
Clear lines and techniques: Press evenly and hold for about 5 seconds, then lift and release the mold without sticking the skin easily~
21.
Do it in sequence, spray some water evenly at a height of about 15cm before baking, 180 degrees for 18 minutes [Oven temper is different, according to your own adjustment]
22.
After baking, put it on the grill and let it cool, then seal it and return to the oil for 1~2 days. [The skin is hard and not shiny and dry when it is just baked. At this time, the flow effect is the best]
23.
The shiny skin after oil return is soft~
24.
It's good to keep it by cutting the Liuxin stuffing~
【Liuxin filling lasts for about 2 days, the effect is not good for a long time. The liquid fillings you buy will take longer. 】
25.
Here is a detailed picture~ promise me to keep looking at the tips
Tips:
⚫︎If there is no soap, you can make your own edible alkali: water=1:3
⚫︎If you have special moon cake flour or all-purpose flour, you can use it directly, because most of the flour is high in gluten now, so I added a lower-gluten flour!
⚫︎ The stuffing must be dry enough, and not sticky to the hands, otherwise the large moon cakes with moisture inside will crack and crack during the baking process. If you are a novice, you can buy ready-made fillings if you are afraid of failure
⚫︎Oil return is a necessary process, it is absolutely different from the oil return for 1-2 days when it is just baked
⚫︎ Pure cocoa butter is used for the chocolate with liquid filling, which is more than 65%. Don't use a lotus to have a bad effect. If you need the fluidity effect to last for a long time, you can buy the finished product, and the self-made one lasts for about 2 days.
⚫︎ Cover the skin with plastic wrap in time. If the hand speed is slow, the skin will be easy to dry and crack during the baking process.
⚫︎Change the formula at will or make a detour to the trouble of giving a low score because of your own production failure. Please respect the free recipe. Thank you‼ ️
