I’ve been seeing lots of postings on baked chocolate mooncakes. When I saw Ann’s dark beauty, I immediately bookmarked her recipe! So, here’s my version of dark beauty!
Ingredients (Recipe shared by Anncoo Journal)
113g Plain flour
18g Cocoa powder
85g Sugar syrup
25g Peanut oil
1/2tsp Alkaline water
360g lotus paste with one handful of melon seeds, divide into 12 portions, 30g each
- Mix sugar syrup, peanut oil and alkaline water together thoroughly.
- Sift plain flour and cocoa powder in a bowl. Make a well in the center and pour sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 30 minutes.
- Divide dough into 12 portions, 20g each and roll into balls. Wrap in coffee lotus paste.
- Roll it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray.
- Bake at preheated oven 170C for 10 minutes. Remove from oven and rest mooncakes to cool for about 15 minutes. Then bake the chocolate mooncakes again for another 10-15 minutes.
- Leave mooncakes to cool down completely before storing into an airtight container.
This mooncake can be eaten immediately with the cripsy....Wait for about 3 days for the mooncakes for skin to soften (回油)before serving.
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