Baked Chocolate Mooncakes by Veronica Chia


Photo credit: Peng's Kitchen


Ingredient (10 x 125gm with yolks or approx. 20 x 50gm without yolks)
Skin
150gm golden syrup

80gm butter
1/2 tsp alkaline water
240gm plain flour
30g cocoa powder
1/2 tsp baking soda
1 tsp chocolate paste

Filling
580gm lotus paste
40gm toasted walnuts, chopped
30gm dark chocolate chips
10 salted egg yolks (pre-soaked in rose wine for at least 30mins, drain well before use)
Glaze : 1 egg yolk + 1/2 tbsp water

Method
Combine golden syrup and butter in a saucepan. Dissolve the mixture over low heat. Cool well. Stir in alkaline water and chocolate paste.
Sift flour, cocoa powder and baking soda in a mixing bowl. Pour in the golden syrup mixture and mix into a smooth and non-stick dough. Cover and rest for 1 hour. Meanwhile prepare the filling.
Combine lotus paste, walnuts and chocolate chips and mix evenly. Divide into 10 equal portions approx. 65gm each. Wrap each portion with a salted egg yolk and shape round.
Divide skin dough into 10 portions, approx. 50gm each. Flatten each dough and wrap in the filling and shape round. Press into mooncake mould and dislodge imprinted mooncake on a lined baking sheet.
Bake in preheated oven at 160 deg cel for 15 mins. Remove and cool for 15 mins. Glaze surface and rebake for another 10 mins. Cool completely before storing.



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