Mooncakes︱chocolate Flowing Heart Mooncakes
1.
Divide the white lotus paste filling into 20g portions, and round them
2.
Pack the chocolate filling or egg yolk filling into the piping bag
3.
Use your fingers to hold the middle of the white lotus paste filling and pinch a small hole
4.
Put the Liuxin filling on the electronic scale and squeeze the indentation into the small hole, about 5 grams
5.
Close the mouth and squeeze it round, put it in the refrigerator for later use
6.
The milk peach mountain bark is divided into 20 grams, and the other 5 grams are selected to match the color of the other peach mountain bark you like.
7.
Take a small portion of peach mountain bark, divide it into four small portions, roll into strips, and place as shown
8.
Twisted into a twist shape
9.
Roll into a circle
10.
Rounding
11.
Rub it again into a strip
12.
Roll round
13.
Pressed into thin slices
14.
Invagination
15.
Use the tiger's mouth to push up, tighten the mouth and squeeze
16.
Sprinkle a little flour in the moon cake mold and discard the excess flour
17.
Put in the moon cake embryo
18.
Press it out slightly harder
19.
The second pattern method: Divide into four small parts, rub them into long strips, and place them in an S shape.
20.
Rubbing into long strips
21.
Place it in an S shape again
22.
Place it in an S shape again
23.
Wrapped inward, the pattern is a texture with obvious stripes
24.
Put the finished mooncake embryo into the baking tray
25.
Preheat the oven to 160 degrees, the upper and lower fire middle level, the time is 12 minutes
26.
After baking, the mooncakes should be kept cool and sealed. Generally, the oil return time of peach mountain skin is 1-2 days
27.
Finished picture
Tips:
It’s more sincere to make mooncakes by yourself. I hope today’s sharing can help you!
