Chocolate mung bean moon cake

Chocolate mung bean moon cake

Introduction:

"Continue to make moon cakes. I think it's quite creative to make chocolate moon cakes this time. It's mung bean chocolate boiled by myself. It's slightly bitter and neutralizes the sweetness of mung bean. It tastes sweet but not greasy. I like it very much."

Production steps:

Step 1: add water into the invert syrup and stir well

Step 2: add peanut oil and stir well

Step 3: add flour and cocoa powder

Step 4: knead the dough, cover it with plastic film and let it stand for one hour (don't over knead the dough to avoid gluten)

Step 5: divide mung bean paste into 70g and chocolate dough into 30g (100g mold, 50g mold will be halved)

Step 6: take the crust, knead it round and flatten it, put in the minced egg and mung bean stuffing, push the crust up slowly by hand, and wrap the minced mung bean stuffing (the crust is a little stained, and the hand is stained with flour when handling)

Step 7: knead well

Step 8: dip some flour on the prepared moon cake embryo so that it can be demoulded easily and put into the mold (I usually knead it into an oval shape so as not to damage the cake skin)

Step 9: press out the moon cake pattern

Step 10: put in the baking tray, sprinkle some water on the surface, put in the oven preheated at 200 ℃ and bake for 5 minutes, then take out

Step 11: take it out to cool for 5 minutes, adjust the oven temperature to 180 degrees, continue to bake for 15 minutes, take it out, bake it to cool, seal it, and eat it after oil return

Materials required:

Low gluten flour: 80g

Cocoa powder: 20g

Invert syrup: 75 g

Jianshui: 1g

Peanut oil: 25g

Mung bean paste: right amount

Note: the tips refer to the egg yolk and lotus seed paste in front. I just changed the low gluten flour into cocoa powder. This moon cake rice is coated with egg yolk liquid, because I think this color is more correct

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet