Chocolate Mung Bean Mooncake

Chocolate Mung Bean Mooncake

1. Add liquid soap to the invert syrup and stir well

2. Add peanut oil and mix well

3. Add flour and cocoa powder

4. Knead into a dough, cover with plastic wrap and let stand for one hour (do not knead the dough too much to avoid tendons)

5. Divide the mung bean paste into 70 grams each and 30 grams each for the chocolate dough (a 100-gram mold, and a 50-gram mold will be halved)

6. Take the pie crust and knead it in your hands and flatten it, put in the egg mung bean paste filling, slowly push the crust up with your hands, and wrap the mung bean paste filling (the crust is a bit sticky, and the hands are slightly covered with flour when handling)

7. Do round

8. Dip some flour on the finished moon cake base to facilitate demoulding underneath, and put it in the mold (I usually knead it into an oval shape and put it in so that it won’t damage the crust)

9. Press out the moon cake pattern

10. Put it in a baking tray, sprinkle some water on the surface, put it in a preheated 200 degree oven and bake for 5 minutes, then take it out

11. Take out and let cool for 5 minutes, adjust the oven temperature to 180 degrees, continue to bake for 15 minutes, take it out, bake it, let it cool, keep it sealed, and eat it after returning to the oil.

Tips:

For tips, refer to the lotus seed paste with egg yolk in the previous section. I just replaced the low-gluten flour with cocoa powder. This moon cake rice is brushed with egg yolk liquid, because I think the color is more positive.