Stunning Chocolate Cheese Coconut Mooncake
1.
Use a food processor to further smash the coconut paste. Do not omit this step, otherwise the taste will become dry.
2.
Pour all the ingredients into the pot, mix well and turn on the fire again.
3.
Stir fry over low heat until the group does not disperse.
4.
Add chopped dried cranberries, mix well, let cool and set aside.
5.
Heat the dark chocolate until melted in water and let cool. Add the inverted syrup to liquid soap and mix well, then add corn oil to fully emulsify. Add the chocolate sauce and mix well.
6.
Add cocoa powder and high and low-gluten flour and mix well (do not use egg cream, use a spatula!). Here, a total of 190 grams of high and low gluten flour can be replaced with the same amount of all-purpose flour.
7.
Rub it more than a dozen times with your hands. Cover the dough with plastic wrap and let it stand for 1 hour.
8.
Divide the pie crust and the filling into 13 pieces, the pie crust is about 30 grams, and the filling is about 45 grams. (50 grams of moon cake is 20 grams of crust, 30 grams of filling, divided into 20 pieces.)
9.
Flatten the crust and carefully wrap the coconut filling. Use a mold to press into a moon cake shape (hand powder can be used to prevent sticking).
10.
Preheat the oven to 200 degrees, spray water on the surface of the mooncakes and bake them in the middle of the oven for 5 minutes. After taking it out, lower the oven temperature to 160 degrees and bake for 10 minutes (50g can bake for 8 minutes) and take it out of the oven. After it is cooled thoroughly, it is sealed and stored and eaten within a week (refrigerated for about 10 days).
Tips:
1. Don't fry the coconut stuffing too dry, which will affect the taste. Don't be too wet, the shelf life is affected by humidity.
2. Definitely choose high-quality pureed coconut. The Moulin Rouge I use is the best pureed coconut on the market, but it is often out of stock.
3. Coconut flour can be replaced with milk powder.
