Chocolate Mooncake Filling

Flavor: Sweet; Technique: Stir-fry; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Chocolate Mooncake Filling

Weigh the ingredients and mix the all-purpose flour, tapioca starch, and cocoa powder evenly.

Beat eggs and sugar in a container until the sugar dissolves.

Add milk and mix well.

Sift the mixed powders into the egg-milk mixture.

Use a spatula to stir in a zigzag motion until no dry flour is visible, small lumps are okay.

After mixing the batter, sift it and use a scraper to press and roll the small lumps on the sieve to help with sifting. Sift twice if needed. This step can also be done after melting the chocolate.

Pour the chocolate into the batter, heat a pot of water until it feels slightly hot when you put your hand in, then reduce to low heat. Place the container with the batter over the hot water, stirring constantly to prevent burning.

Start stirring with a spatula, and switch to a scraper when the batter thickens. Stir until it forms a non-sticky ball that can be molded.

After the chocolate filling is cooled, seal it for storage. If you need to use it immediately, you can weigh and shape it into balls, then cover with plastic wrap to prevent drying out.