Chocolate Souffle Mooncakes
1.
The milk meringue ingredients are well weighed. (Before making the milk meringue, divide the chocolate filling into 25g/portion, rub the round lid with plastic wrap and store in refrigerator.)
2.
The butter softens at room temperature because it is summer and the indoor temperature is still very high. If it is winter, it can be heated in water, but it cannot be melted into liquid! It's softened until the finger is pressed, and a hole can be pressed immediately.
3.
Pour in powdered sugar.
4.
Turn off the power of the electric whisk, and manually mix the butter and powdered sugar to prevent the powdered sugar from splashing.
5.
Turn on the electric whisk at low speed and beat until the butter is puffy and white, then pour in corn oil and beat well.
6.
Pour the whole egg liquid in 2 times, and then pour again after each time.
7.
Pour the condensed milk and beat well.
8.
Mix all-purpose flour, cornstarch, and milk powder through a sieve, and sift into the butter mixture.
9.
Use a spatula to cut and mix first, then press and mix until there is no dry powder.
10.
Put it into a fresh-keeping bag and knead it into a dough through the fresh-keeping bag with your hands. Don't knead it too much, just form a dough. At this point, the pastry crust is complete.
11.
I started to pack mooncakes, put on disposable gloves, and divide it into 12 doughs. My pie crust is about 20 grams each, and the filling is 25 grams each.
12.
The process of making mooncakes: First press the dough into a round dough with a thick middle and thin surroundings, put the filling balls on it, and slowly push up the dough with a tiger's mouth, and close it.
13.
Use a moon cake mold to press into a raw moon cake embryo. If it sticks to the mold, roll it in cornstarch, pat the floating flour and press it.
14.
Preheat the oven up and down at 190℃, put the middle and upper layer on the baking tray and bake for 5 minutes to set the shape, then take it out and brush the egg mixture. Then bake at 180°C for 15-20 minutes, and the surface can be colored.
Tips:
1. The recipe of the pie crust refers to the recipes of the 2012 kitchen mates in the Realm of Wind, and has been modified.
2. It is strongly recommended to divide the filling into balls before making milk meringue. It is best to freeze harder. The firmer the filling balls, the better the crust.
3. When baking, set the shape at high temperature first, and be sure to use a wool brush when brushing the egg liquid. The silicone brush is too coarse and the brush is uneven. In addition, if the egg liquid is sieved beforehand, it will be more even and better. I don’t know where I left my wool brush. The silicone brush I used was too ugly.
4. The surface of the newly baked moon cake may be a little cracked, and it will not be visible after cooling. It may also have big feet, you can squeeze it while it is hot and give it the whole volume.
5. The method of filling chocolate mooncakes: 120 chocolate, 3 eggs, 85 milk, 7, cocoa powder, 35 flour, 35 orange powder, 50 sugar. Stir the sugar, eggs, and milk evenly, add the powder and stir evenly, sieve, heat the chocolate into the batter to melt, and fry until it becomes a dough and does not stick to your hands. For details, please refer to my "Chocolate Mooncake Filling" recipe.
6. The freshly roasted and cooled skin has a crisp and hard taste, and it will become softer after absorbing a little moisture in the air overnight. Keep sealed and eat within three days.
