Baked Chocolate Mooncakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 113 g plain flour
- 18 g cocoa powder (i used valrhona cocoa powder)
- 85 g sugar syrup
- 25 g peanut oil
- 1/2 tsp alkaline water
- 360 g coffee lotus paste (store bought) with one handful divide into 12 portions, 30 each
- Carbohydrate 11.9380666666667 g
- Cholesterol 0 mg
- Fat 2.18978333333333 g
- Fiber 0.254250004490217 g
- Protein 0.972741666666667 g
- Saturated Fat 0.369229166666667 g
- Serving Size 1 1 piece (50g)
- Sodium 0.825833333333333 mg
- Sugar 11.6838166621764 g
- Trans Fat 0.1326875 g
- Calories 71 calories
Mix sugar syrup, peanut oil and alkaline water together thoroughly.Sift plain flour and cocoa powder in a bowl. Make a well in the center and pour sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 30 minutes.Divide dough into 12 portions, 20g each and roll into balls. Wrap the dough around the coffee lotus paste.Roll it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray.Bake at preheated oven 170C for 10 minutes. Remove from oven and rest mooncakes to cool for about 15 minutes. Then bake the chocolate mooncakes again for another 10-15 minutes.Leave mooncakes to cool down completely before storing into an airtight container. This mooncake can be eaten immediately after baked or wait for about 3 days for the mooncake skin to soften (??) before consuming.
