Hazelnut Chocolate French moon cake

Hazelnut Chocolate French moon cake

Introduction:

"When the Mid Autumn Festival is coming, I wish everyone a full moon, everyone a happy life, everything a happy life, everything a happy life. I wish you all a happy, harmonious and happy family

Production steps:

Step 1: soften the butter at room temperature, add sugar and beat at low speed until slightly white.

Step 2: add the egg liquid in three to five times, stir evenly, pay attention to stir each time until the complete fusion, and then add the next time until all are added.

Step 3: mix all the powders and sift them into a bowl.

Step 4: mix well with a rubber scraper and put it into a flower mounting bag.

Step 5: squeeze into the mold in a circle, leaving space in the middle.

Step 6: spoon in hazelnut chocolate sauce.

Step 7: squeeze another layer of crust material on the surface and press it gently by hand.

Step 8: Sprinkle white sesame in the middle, use fork to make lines, preheat oven, middle layer, heat up and down, 180 degrees, 30-35 minutes.

Materials required:

Low powder: 135g

Almond powder: 40g

Butter: 95g

Egg: 1.5

Sugar: 80g

Salt: 1 / 4 teaspoon

Note: please refer to the above two items for the amount. If you use cardamom, you don't need to refrigerate it directly; if you use Junzhi, you need to refrigerate it and roll out the stuffing.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet