Chocolate Coconut Mooncake
1.
Put 80 grams of corn oil, 100 grams of whipped cream, and 95 grams of sugar in a wok until it melts
2.
Add 50 grams of butter to melt
3.
The butter is completely melted, the small bubbles, and the heat is turned off
4.
Add 280 grams of minced coconut and stir
5.
Stir all until there is no dried coconut, set aside and let cool for later use.
6.
80 grams dried cranberries soaked in rum for one hour
7.
Put 70 grams of corn oil and 260 grams of chocolate syrup in the container, and stir it evenly into a paste
8.
Sift in 260 grams of flour and mix the dough evenly by cutting and mixing
9.
This is the mixed state, cover and wake up for more than 1 hour.
10.
Add 100 grams of eggs to the cold coconut filling (the raw material in the picture is twice the amount)
11.
Add 30g milk powder and 70g cooked glutinous rice flour
12.
The soaked cranberries are dried and the water is soaked up with a kitchen paper towel.
13.
Chopped
14.
Put it in the coconut filling
15.
Mix evenly, tender and smooth into a ball, and ball into each 30g ball.
16.
Wake up the dough into 20g balls
17.
Slowly wrap the stuffing
18.
Reunion into a ball
19.
Choose 50 grams of moon cake mold, oil the inside to prevent sticking, and put a green moon cake into it
20.
Extrude the shape evenly
21.
Spray water before baking
22.
Preheat the oven at 180 degrees in advance, and bake at 175 degrees for 20 minutes.
23.
Put it out of the oven and let it dry thoroughly on the grill, and put it in a container to return the oil. The oil return was completed the next day!
Tips:
The recipe I gave is that 28 50g moon cakes can be made, which is twice the amount in the video. You can make adjustments according to your needs. The fried coconut stuffing must be cooled before adding eggs. The stuffing made into small balls is frozen in the refrigerator and hardened before being packaged.
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