Chocolate Coconut Mooncake

Mix 25 grams of butter, 25 grams of sugar, 10 grams of milk powder, 20 grams of whipping cream, and 15 grams of milk,

Add 60 grams of grated coconut, mix well and refrigerate for more than 30 minutes to allow the grated coconut to absorb enough water;

Divide the coconut filling into about 21 grams and keep refrigerated for later use

Add corn oil to chocolate sauce and mix well

Mix cocoa powder and low-gluten flour evenly, sift and set aside

Sift the powder into the chocolate sauce and corn oil mixture and stir evenly;

Knead into a ball and divide into seven portions, each about 31 grams

Knead it well and wrap it up, otherwise there will be cracks,

Take one of the portions, place it in the palm of your hand and flatten it into the coconut filling,

Place the seam downwards into the baking pan

Press into the mooncake mold, do not use hand flour, preheat the oven at 180 degrees, and set the middle layer for 10-15 minutes.

There is no need to brush the egg wash on the cake surface. Just seal it and return the oil after cooling.

Overview