Baked Chocolate Mooncakes

Ingredients: makes 12

    113g Plain flour

    18g Cocoa powder (I used valrhona cocoa powder)
    85g Sugar syrup
    25g Peanut oil
    1/2tsp Alkaline water

     360g Coffee lotus paste with one handful of melon seeds,  divide into 12 portions, 30 each

     Method:

• 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 in 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 with the cripsy….
• Wait for about 3 days for the mooncakes for skin to soften (回油)before serving.

     **Thank you Cass for sharing this great recipe!

正如Cass所说的，这巧克力皮月饼，可以烤好后马上就是，也可以等回油后再次，可以体会两种不同的风味。