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1. Prepare all the ingredients for the chocolate filling first.
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2. Beat three eggs into a clean basin.
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3. Pour in all the white sugar and milk.
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4. Use a manual whisk to break up the eggs and mix them all evenly.
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5. Sift in the mixed low-gluten flour, noodles and cocoa powder.
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6. Stir the flour and liquid evenly, it's okay to have a little particle.
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7. Pour the stirred batter into a non-stick pan, which must be non-stick. Add butter and chocolate coins, stir fry over low heat.
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8. Be sure to keep stirring with a silicone knife, and stir fry on a low heat. While frying, use the silicone knife to crush the small particles that are not evenly stirred.
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9. Fry until it is not sticking to the silicone knife, which is a bit like fried bean paste. Don't fry it too dry, the delicate non-stick silicone knife is almost done.
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10. After the fried stuffing has cooled, cover it with plastic wrap and refrigerate for 1-2 hours.
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11. Prepare all the ingredients for the chocolate crust, because the chocolate crust does not need to be loose, so wait until the filling is refrigerated before making it.
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12. Pour peanut oil and chocolate sauce into a clean basin.
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13. Stir thoroughly with a manual whisk.
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14. Sift in all-purpose flour and cocoa powder.
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15. Use a silicone knife to turn into a smooth dough.
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16. Weigh the chocolate filling and chocolate bark, 25 grams each, about 30 pieces can be made.
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17. The chocolate bark is pressed into a thin slice on the hand, wrapped in a chocolate filling, and rounded.
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18. Put the rounded dough into the moon cake mold.
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19. Press on the baking tray to remove the mooncake shape and push it out of the mold.
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20. Make all moon cakes. Preheat the oven up and down at 180 degrees for ten minutes.
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21. Before baking the mooncakes, spray some water with a small watering can, and bake them at 180 degrees for 20 minutes. There is no need to brush the egg yolk or cover the tin foil in the middle.
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22. The baked moon cakes are air-tightly sealed and stored. Wait two days for the oil to return. They will taste better, but you have to eat them in at least one week without any additives.
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Tips:The filling of the mooncake should not be fried too dry or too wet, just the humidity of the filling like the one you bought.
2You can add toasted nuts in the chocolate filling for a special flavor
3 The chocolate crust does not need to stand still. If the action is slow, please cover the whole process with plastic wrap to prevent it from drying, otherwise the mooncake crust may crack or crack.
