Chocolate Coconut Mooncake

Overview

How to cook Chocolate Coconut Mooncake at home

Tags

• baking
• children
• afternoon tea
• mid-autumn festival
• mooncakes
• autumn recipes
• butter
• cocoa powder
• coconut
• cooked glutinous rice flour
• corn oil
• egg
• flour
• invert syrup
• jianshui
• peanut oil
• sugar
• milk

Ingredients

Steps

1. 1 Mix the invert syrup, peanut oil and water in a basin evenly.

   

2. 2 Add flour and mix well.

   

3. 3 Add cocoa powder and mix well to form a dough.

   

4. 4 Melt the butter in the microwave for 30 seconds, then add corn oil, milk, and sugar and mix well.

   

5. 5 Add coconut milk and eggs and mix evenly.

   

6. 6 Add cooked glutinous rice flour and knead it into dough filling and it is ready.

   

7. 7 After the coconut filling is ready, cover it with plastic wrap and refrigerate until it hardens.

   

8. 8 Divide the cocoa peel into 12 portions of 15 grams each and set aside.

   

9. 9 Divide the filling into 12 equal portions of 35g each.

   

10. 10 Take a pie crust and press it into a round shape, slightly thicker in the middle and thinner around the edges.

    

11. 11 Use the tiger's mouth to push up into a round shape.

    

12. 12 Put the cooked glutinous rice flour in the mooncake mold and turn it around so that the flour evenly coats the mold, and discard the excess flour.

    

13. 13 Put the mooncake dough into the mold, flatten the bottom, turn it upside down and press the mold, and the mooncake is ready. Preheat the oven to 200 degrees, brush with egg wash for 5 minutes to set the shape, and bake for another 15 minutes until the surface is golden.