Main ingredients

Low gluten flour

252g

Accessories

Oil

Appropriate amount

Salt

Appropriate amount

Steps

1. How to make cocoa crispy cheese mooncakes

1 . Make the filling: Soften the cream cheese in water, add powdered sugar and butter, mix well.

2. Finally add corn starch and lemon juice and stir evenly. Roll into 20g cheese balls and refrigerate until ready.

3. Crust: Add chocolate sauce to vegetable oil and mix evenly. I used Hershey’s chocolate sauce here, which is more convenient ~ you can also use melted chocolate.

4. Sift in the flour and salt.

5. Cut and mix evenly into a smooth dough.

6. Knead into 20g pieces of dough.

7. Wrap the prepared cheese ball into the pie crust and slowly push it up with the tiger's mouth.

8. Press into the mold.

9. Place in the preheated oven and bake at 200 degrees for the upper tube and 180 degrees for the lower tube for 15 minutes. Immediately after taking it out of the oven, put a layer of water on the surface to make the crust look shiny.

10. Cut the noodles and eat them while they are hot. They will be crispy on the outside and tender on the inside. They will be a little chewy when they cool down.