Chocolate Coconut Mooncake

Chocolate Coconut Mooncake

by Xiaoyingzi Gourmet

4.9 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

5

Every family in the Mid-Autumn Festival, whether you like to eat mooncakes or not, have to eat a few bites, because this is a reunion festival! But most people don’t like to eat mooncakes because they are too sweet, but the chocolate-flavored coconut mooncakes I made make you still want to eat one. It’s so delicious that you can’t stop it!

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

Chocolate Coconut Mooncake recipe

2. Add 50 grams of butter to melt

Chocolate Coconut Mooncake recipe

3. The butter is completely melted, the small bubbles, and the heat is turned off

Chocolate Coconut Mooncake recipe

4. Add 280 grams of minced coconut and stir

Chocolate Coconut Mooncake recipe

5. Stir all until there is no dried coconut, set aside and let cool for later use.

Chocolate Coconut Mooncake recipe

6. 80 grams dried cranberries soaked in rum for one hour

Chocolate Coconut Mooncake recipe

7. Put 70 grams of corn oil and 260 grams of chocolate syrup in the container, and stir it evenly into a paste

Chocolate Coconut Mooncake recipe

8. Sift in 260 grams of flour and mix the dough evenly by cutting and mixing

Chocolate Coconut Mooncake recipe

9. This is the mixed state, cover and wake up for more than 1 hour.

Chocolate Coconut Mooncake recipe

10. Add 100 grams of eggs to the cold coconut filling (the raw material in the picture is twice the amount)

Chocolate Coconut Mooncake recipe

11. Add 30g milk powder and 70g cooked glutinous rice flour

Chocolate Coconut Mooncake recipe

12. The soaked cranberries are dried and the water is soaked up with a kitchen paper towel.

Chocolate Coconut Mooncake recipe

13. Chopped

Chocolate Coconut Mooncake recipe

14. Put it in the coconut filling

Chocolate Coconut Mooncake recipe

15. Mix evenly, tender and smooth into a ball, and ball into each 30g ball.

Chocolate Coconut Mooncake recipe

16. Wake up the dough into 20g balls

Chocolate Coconut Mooncake recipe

17. Slowly wrap the stuffing

Chocolate Coconut Mooncake recipe

18. Reunion into a ball

Chocolate Coconut Mooncake recipe

19. Choose 50 grams of moon cake mold, oil the inside to prevent sticking, and put a green moon cake into it

Chocolate Coconut Mooncake recipe

20. Extrude the shape evenly

Chocolate Coconut Mooncake recipe

21. Spray water before baking

Chocolate Coconut Mooncake recipe

22. Preheat the oven at 180 degrees in advance, and bake at 175 degrees for 20 minutes.

Chocolate Coconut Mooncake recipe

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!

Chocolate Coconut Mooncake recipe

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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