Chocolate egg mooncake

2024-09-09 10:02:37 Cake

Whole egg liquid 130g	White sugar 100 grams
Mooncake Syrup 60 grams	Chocolate 60 grams
Salt 1g	Corn oil 120g
All-purpose flour 340g	Milk powder 50 grams
Cocoa powder 30g	Baking powder 3 grams
Baking soda 3 grams

How to make chocolate egg mooncakes Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 1

Step 1

When melting chocolate in water, the water temperature should not exceed 60 degrees. High water temperature will separate the oil and water. Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 2

Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 2

Step 2

Mix all-purpose flour, baking powder, and baking soda evenly and set aside. Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 3

Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 3

Step 3

Eggs, sugar, mooncake syrup and salt, use a whisk to stir manually first, then turn on a small speed and beat until fluffy and white, milky white is enough, do not beat for a long time. Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 4

Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 4

Step 4

Add corn oil, stir chocolate evenly, add flour and stir to form a dough. Don't rub it! The dough is a little thin. Let it rest for 5-10 minutes. Wrap it as soon as possible, otherwise it will become oily. Chocolate egg mooncakes - cake texture, soft and sweet! Illustration of how to make it 5

Chocolate egg mooncakes - cake texture, soft and sweet! Illustration of how to make it 5

Step 5

Divide the custard filling into about 30 grams each. Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 6

Step 6

The chocolate bark is divided into one dose of about 62 grams, which can be divided into 14 pieces. Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 7

Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 7

Step 7

Wrap in the filling and pinch tightly Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 8

Step 8

Place into a tin foil cup sprayed with oil Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 9

Step 9

The pattern is pressed out with the mold, and the dough is relatively oily, so there is no need to apply dry powder or stick to it. Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 10

Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 10

Step 10

The back pattern is quite nice! Spray water mist into the oven for baking. Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 11

Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 11

Step 11

Reference temperature: Wind stove: preheat 200 degrees and bake at 170 degrees for about 15 minutes Open oven: bake at 180 degrees for about 15 minutes Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 12

Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 12

Step 12

It’s out!

Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 13

Step 13

Brush cooked corn oil on it while it's hot to prevent it from drying out and return the oil quickly. Chocolate egg mooncakes - the texture of cake, soft and sweet! Illustration of how to do it 14