This year I also bake this Baked Chocolate Mooncakes an emerging new trend in the blog sphere for the Mid Autumn Festival. Love its crispy crust (if eating immediately after baked) that with the non traditional taste but chocolate! it goes well with the mango lotus filling, thanks to a friend who bought this special mango lotus paste for me... it increased her luggage weight too. I couldn't find valrhona cocoa powder as used by Anncoo Journal so I used Al AlAli cocoa fine dark brown powder which I can get here, it produces good result too.
I am happy I have a good start for this September, at least I enjoy the life here a bit more than before and willing to push myself a bit further to explore new friendship.
Wish you all a Happy Mid Autumn Festival!
Thanks to a friend who bought this special mango lotus paste for me
Ready for oven
Love this dark beauty
(12 pieces mini mooncakes, 20g dough skin, 30g filling)
113g plain flour
18g cocoa powder
85g golden syrup
25g oil (used corn oil)
1/2 tsp alkaline water
360g store bought mango lotus paste
a handful of melon seeds
1. Mix golden syrup, oil and alkaline water in a mixing bowl.
2. Sift in plain flour, cocoa powder to the bowl. Mix well, form a dough, cover with cling and let the dough rest for 30 mins.
3. Divide into 20g each for 12 pieces. Flatten the dough between two pieces of wrapping cling, wrap in the 30g filling. Place into the press mould, use the fingers to press the dough firmly into the mould, pres out the mooncake. Arrange the mooncake in baking tray.
4. Baked at 160 for 10 mins, remove the mooncakes from the oven, let it rest for 15 mins.
5. Baked again for 15 mins.
Note: the oven temperature may varies depends on the capacity of your oven.
I'm linking this post to the Best Recipes For Everyone August Event : Moon Cake Hosted By Fion