Chocolate Mooncakes (baked)

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Chocolate Mooncakes

Recipe adapted from Anncoo’s Journal

For Chocolate dough:

Ingredients:
115g plain flour
15g cocoa powder
85g special mooncake syrup
25g cooking oil or corn oil
1/2 tsp alkaline water

Lotus paste mixed with some toasted melon seeds

3 salted egg yolks – brush with some chinese wine and bake for 10-15 minutes at 150C on top rack until transculent and cooked

mini moulds: 20g:30g (dough:filling)

large moulds: 45g:50g + 1 egg yolk

Method:

Mix syrup, oil and alkaline water in a mixing bowl, stir to combine.
Add in flour and cocoa powder, mix and combine to a soft dough. Set aside to rest for 30 mins.
Scale chocolate dough accordingly. Flatten the chocolate dough ball, put a lotus paste filling at the centre and wrap the dough round the paste and roll into a ball. Place the dough into a mooncake mould. Place the mould with the dough inside on a flat surface and press firmly and to remove the mooncake from mould, just simply push the lever up.
Bake at a pre-heated oven at 160c for 10mins, remove mooncakes from oven and set aside to cool for at least 15mins.
Return mooncakes into oven and bake at preheated oven at 160c for 15mins.
Store in air-tight container at room temperature. Best to enjoy the next day when mooncakes has absorbed some of the oil from the lotus paste..

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