I was super excited when I saw Ann's post on Chocolate Mooncake. Chocolate + coffee...what a beautiful combination. I'm sure they go fabulously together and I can't wait to make this!
I ran out of coffee paste and even though I still have other lotus paste flavours, I only wanted to have the coffee + chocolate combination. So I made a trip to buy another packet to make this mooncake. One thing to note for this recipe is that there is no need apply any egg wash as opposed to the traditional mooncake I made previously. Though not mentioned in Ann's recipe, I still sprayed some water onto the mooncakes before baking.
I used my plunger mooncake moulds to make 50g mooncakes, as well as my bigger 150g mould to make bigger mooncakes. Here is a photo of my mooncake mould collection. I also bought a piglet mould to make some piglet mooncakes using the traditional mooncake recipe for my girl. Isn't it cute!
Do ensure you brush off the excess flour on the mooncake before baking in the oven. I didn't and ended having ugly white flecks on my mooncakes. :(
I followed Ann's recipe and only used plain flour. The dough skin was not difficult to handle. The next time I make this mooncake, I will try to experiment mixing in some hong kong flour or top flour to see how different the crust texture will be.
Chocolate Mooncake (Baked)
Recipe from Anncoo Journal
makes 12 mooncakes (20g dough : 30g filling)
For the dough
(A- sieve together)
113g plain flour
18g cocoa powder
(B - mix together)
85g sugar syrup (I used 'Tate Lyle' golden syrup)
25g peanut oil (I used canola oil)
For the filling
360g coffee lotus paste with one handful of melon seeds, divide into 12 portions, 30g each
1. Sieve (A) together in a large bowl and make a well in the centre. Set aside.
2. Mix (B) together and pour into the sifted flour mixture.
4. Cover with cling wrap and rest the dough for 30 minutes.
5. Divide dough into 12 portions, 20g each, shaping each dough into a ball.
6. For each dough, flatten to form a small disc. Wrap the dough skin around the filling and shape into a ball.
7. Dust mooncake with plain flour. Press the wrapped dough into the mould.
8. Unmould and arrange on lined baking tray.
9. Bake in preheated oven at 170C for 10 minutes. (I spray some water onto the mooncake to prevent cracking before baking. I baked at 180C)
10. Remove the mooncake from the oven and let it rest and cool for about 15 minutes. Then bake the chocolate mooncake again for another 10 - 15 minutes.
11. Remove from oven and leave the mooncake to cool down completely.
12. Store in air-tight container for 3 days to allow the mooncake to 回油. (this is for the mooncake skin to soften)
I’m submitting this post to Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion of XuanHom’s Mom
This post is also linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.