1, pour 66g of Hershey's chocolate sauce into a small bowl, add 6 pieces of Yi Nong 100% chocolate chips, and microwave for 20 seconds, that is, you put 3 pieces first, microwave for 20 seconds, stir and melt the chocolate chips, then put 3 pieces, and repeat the above operation.

2. After all six pieces of Yi Nong 100% chocolate are melted, the effect of lifting the stirring bar is 15 seconds leveling. Students who have done protein candy should know what a 5-second-15-second leveling state is.

3. Mix butter+whipped cream+milk evenly, then microwave heat it for 20 seconds, so as to melt the butter and make it have the same texture as whipped cream, and then add it into step 3 to mix and stir it to make it level for 5 seconds.

4. Finally, add the corn starch and keep stirring evenly. After mixing in place, put it into a paper bag and squeeze it into a 24-connected hemispherical mold or other flow-core mold, and freeze it for more than 3 hours, preferably overnight. I have a 6-gram mold, but if you are a little crowded, you can have 7-7.5 grams, and the weight will follow. The bigger the filling, the better, because it mainly depends on whether you make 50 grams or 63 grams of moon cakes. Of course, I have also made 100 grams, and the middle filling must at least be 15 grams. Done.