Скачать или смотреть ✨🥮Rich molten chocolate mooncakes recipe 🌕 A new way to celebrate Mid-Autumn Festival

🍪Mooncake stamps: Qeleg©️ shop link in bio

PART 1. Crust
Invert syrup: 120g
Lye water: 4g
Corn oil: 50g
Chocolate: 35g
Medium-gluten flour: 185g
Cocoa powder: 13g

PART 2. Lava Filling
Dark chocolate: 35g
Whipping cream: 35g
Butter: 10g

PART 3. Filling
Low-sugar lotus seed paste: 300g
Dark chocolate: 70g
Dried fruits: 70g
Dried nuts: 60g
Butter: 10g

Steps:
1 Add corn oil, syrup, and lye water into a bowl and mix well. Then add the melted chocolate and stir until evenly combined. Finally, fold in the all-purpose flour and cocoa powder, knead until there’s no dry flour, and let it rest for one hour.
2 Next, prepare the molten filling: combine dark chocolate, heavy cream, and butter, then melt over a double boiler. Pipe it into molds and freeze for one hour.
3 In a bowl, add low-sugar lotus seed paste, dried fruits, nuts, dark chocolate, and butter. Heat gently over low heat, then form into a dough. Divide into 25g portions and wrap the frozen chocolate filling.
4 Divide the dough for the pastry skin into 20g portions, flatten each piece, wrap the filling, pinch tightly at the sides, then dust with flour. Press patterns onto the surface using a mold, spray with water
5 Bake at 180°C with top and bottom heat for 7 minutes. Let cool for 10 minutes, spray with water again, then bake at 160°C for another 12 minutes with top and bottom heat.

#ChocolateMoltenMooncake #MidAutumnDessert #MoltenMooncake #HandmadeMooncake #ChocolateLovers #DessertLovers #BakingFun #CreativeDessert #MooncakeDIY#ChocolateLovers #RiceCakeDelight #HomeBakedGoodness #ChewyAndCrispy #chocolatecake#chocolatelover#asmr #asmrfood #entremet #chocolatecupcake #chocalate #recipe#bakingtime#qelegcake#satisfying #snack #baking #foodphotography #pastry #foodphotographyandstyling