2. Stuffing: 25g butter, 25g sugar, 20g whipped cream, 50g milk15g, 60g coconut milk, 0g milk powder10g.
3. Mix 25g of butter, 25g of sugar, 20g of milk powder10g, 20g of whipped cream and 5g of milk15g.
4. Add 60 grams of coconut milk, mix well and refrigerate for more than 30 minutes, so that the coconut milk can absorb enough water.
5. Divide the coconut stuffing into about 2 1 g and refrigerate for later use.
6. Add corn oil to the chocolate sauce and mix well.
7. Mix cocoa powder and low-gluten flour evenly and sieve for later use.
8. Sieve the powder into the mixture of chocolate sauce and corn oil and stir well.
9, knead into a ball, divided into seven parts, each about 3 1 gram.
10, knead and pack, or there will be cracks.
1 1, take one of them, put it in the palm of your hand, press it flat and wrap it in coconut stuffing.
12, convergent down, put in the baking tray.
13, press into the moon cake mold without hand flour, 180 degrees preheat the oven, and the middle layer 10- 15 minutes.
14, the cake surface does not need to be brushed with egg liquid, and it can be sealed and returned after cooling.