material
Cake crust material: dosage
Inverted syrup 1 10g
2 grams of water
Peanut oil 40g
Medium gluten flour150g
5 grams of cocoa powder
Filling material: dosage
350 grams of bean paste stuffing
70 grams of chocolate stuffing.
Decorative materials: dosage
Clean water (brush surface) a little.
Medium gluten flour (handmade flour)
Practice steps
1, prepare materials
2. Add the scooped water into the converted syrup, and stir it evenly with a manual stirrer.
3. Add peanut oil and continue to stir evenly with a manual eggbeater.
4. Sift in the medium gluten flour and cocoa powder, stir evenly with a scraper, and then knead it into a smooth dough by hand.
5. Cover with plastic wrap and wake up at room temperature for 1-2 hours.
6, dough proofing time to make stuffing, make the stuffing into the shape of a cup, and then squeeze the chocolate stuffing, which is about 10 g, plus the bean paste stuffing * * * is 60 g.
7. retract the pinch and put it in the refrigerator for later use.
8. Divide the proofed crust into 7 parts.
9. Take a cake crust, press it into a round cake shape in the palm of your hand, and then add the bean paste filling.
10, push up slowly with the lower jaw, tighten the mouth and knead it into a smooth ball.
1 1. Sprinkle a proper amount of hand powder on the surface and put it into a moon cake mold to flatten it.
12, then press it upside down on the non-stick pan baking tray in the kitchen.
13. Wash the surface with clean water.
14, then put it in a preheated oven, and bake at 180 degrees for 20 minutes.