Dark Beauty Chocolate Mooncakes

Dark Beauty Chocolate Mooncakes

1. Pour the peanut oil into the chocolate sauce and mix it evenly with a manual whisk.

2. Sift in the low powder and cocoa powder, and mix evenly to form a chocolate mooncake crust.

3. Divide the mooncake crust into 15g each, and make rounds for later use.

4. Divide the red bean paste into 35g portions, knead round and set aside.

5. Take out a mooncake crust, squash it, and put the filling in the middle of the crust. Turn it over and gather the skin so that it is close to the filling.

6. Press the filling with the thumb of one hand, and push the crust upward with the other hand to make it close to the filling and slowly climb up.

7. Finally close the mouth and round it.

8. Wrap all the moon cakes, take out the moon cake mold, and insert the flower slices.

9. Roll the moon cake dough into a cylindrical shape, put it in the moon cake mold, and press it slightly so that it will not fall off when transferring.

10. Transfer the moon cake mold with the dough to the baking tray, erect the moon cake mold, and press it harder.

11. Lift the moon cake mold lightly, and one moon cake will be pressed into shape.

12. All moon cakes are pressed according to this method. (You can start to preheat the oven before pressing the mooncakes, and fire up and down at 200°C).

13. Put all the printed mooncakes into the preheated oven with baking tray, heat up and down at 180℃, middle layer, and bake for 15 minutes.

14. The finished mooncakes are sealed after they are allowed to cool, and they can be eaten after the oil returns the next day!

15. No liquid soap, no syrup, simple and quick.

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 3:7, this ratio is easier to pack. You can adjust it to 2:8 according to your preference.
3. The baked moon cakes can be eaten after returning to the oil in one day. They can be sealed and stored at room temperature, and they can be stored for about a week.
4. The recipe can make 16 black beauty moon cakes.
5. Immediately after the mooncake skin is finished, start wrapping the mooncake, do not slack, otherwise it will be easy to crack.
6. Please adjust the baking time and temperature according to the temper of your own oven.