Enjoy Mid-autumn Festival and Reunion~【chocolate Cheese Coconut Mooncake】
1.
Prepare the ingredients.
2.
Put the milk, cream cheese, butter, and sugar into the milk pan.
3.
Stir and heat on a small fire until it is completely melted, then turn off the heat.
4.
Add coconut paste when the temperature is not too hot.
5.
Chop the cranberries in advance and put them in.
6.
Stir well and add the glutinous rice flour that has been cooked in advance.
7.
Mix well, shovel and disperse, add 50 grams of whole egg liquid after letting cool.
8.
Mix well, cover with plastic wrap or cover and let stand for 10 minutes.
9.
The filled filling is divided into 30 grams and rounded. The filling is 393 grams in total, which is exactly 13 pieces, and put them in the refrigerator freezer for later use.
10.
Put Hershey's chocolate sauce and peanut oil in a container and stir until emulsified.
11.
Add Yixiaobaking Cantonese-style moon cake premix powder and cocoa powder without sieving.
12.
Mix well with a spatula and put it in a fresh-keeping bag and let it stand for 1 hour.
13.
The rested pie crust is divided into 20 grams, rounded and placed in the baking tray, a total of 13 pieces, covered with plastic wrap, and a few grams more for the girl to play with.
14.
Take a chocolate pie crust, flatten it, and put it in the cheese and coconut paste.
15.
Use the mouth of the left hand to slowly push up to wrap the filling.
16.
Wrap all the raw mooncakes.
17.
The 50g moon cake mold of FABAKE is installed, and you can choose the pattern you like.
18.
Roll the ball into an oval shape and place it in the mold. Press the sides flat. Do not dust the mold. If the technique is not good, you can dust it or roll the ball.
19.
Press the moon cake mold downwards and press slightly harder to buckle out the moon cake blanks. All the moon cake blanks are ready and arranged into the gold plate.
20.
The oven is preheated in advance and heated to 170 degrees, lowered to 150 degrees for 10 minutes, and the green mooncakes are sprayed with water.
21.
Bake in the middle of the preheated oven for 20 minutes.
22.
Take out the baked mooncakes, let them cool down, and keep them in the oven overnight or keep them tightly sealed.
23.
After returning to the oil overnight, the color is very oily and I like the taste very much.
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Finished picture
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Finished picture
Tips:
hint:
1. If there is no ready-mixed flour, use ordinary all-gluten flour, and the remaining amount remains the same, without the need for soap.
2. It is not recommended to remove the cream cheese filling. It is really delicious. If you don't like creamy things, then there is no need to make this mooncake. Let's change it to another recipe.
3. This chocolate mooncake does not need to be brushed with egg liquid or powdered in the mold. If you are not worried about your craftsmanship, you can sprinkle powder or roll the flour into a ball. It will not be so beautiful when baked.
4. Be sure to spray water before entering the oven, not to mention that some recipes do not spray water. If you follow my recipe, then do it according to my method. Don't ask why.
5. The baking temperature and time are determined according to my own oven. The bottom fire of my oven is 20 degrees higher, and the fire is 10 degrees higher, so the temperature cannot be copied, the fillings are basically cooked, as long as The mooncake is cooked when the outer skin is cooked, but if you bake it for 10 minutes, the mooncake skin hasn't been set, so at least 18 minutes should be baked.
