Chocolate Mooncake with Ferrero Rocher 金沙巧克力月饼
This year I’m making this baked Chocolate Mooncake with Ferrero Rocher wrapped in the center, east meets west fusion. It is a good combination, fragrant and nutty. My chocolate mc is very dark as valrhona cocoa powder has been added to the skin while the filling is almost black because it is tiramisu lotus paste which I bought from Sunlik. I have also adjusted the recipe from my previous post as I had received many feedback from readers that the mooncake skin is still very dry even after 3 days. Hence I’ve increased the oil a little and waited 3 days for the moonies to be softened (return oil). The moonccake turned out yummy, the skin is not so dry this time but not as soft as those traditional baked mooncake with lotus paste. Overall it is a great treat for everyone to enjoy for the coming Mid-Autumn Mooncake Festival.
Chocolate Mooncake with Ferrero Rocher ~ fragrant and nutty ~
Chocolate Mooncake with Ferrero Rocher
Ingredients
- 115 g plain flour/all purpose flour
- 20 g cocoa powder I used valrhona cocoa powder
- 90 g sugar syrup or golden syrup
- 45 g peanut oil I used corn oil
- 1/2 tsp alkaline water
Filling
- 210 g tiramisu lotus paste divide into 12 portions, 17g each
- 12 pcs ferrero rocher
Instructions
-
Blend sugar syrup, corn 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 15 minutes. Divide dough into 12 portions, 22 grams each.
-
Weigh each portion of tiramisu lotus paste to 17g + ferrero rocher 13 grams = 30 grams. Wrap the ferrero rocher inside the lotus paste. Then wrap the paste filling in the dough.
-
Roll the dough 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 13-15 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 (回油) before consuming (no egg wash).
Notes
- 金沙巧克力月饼
- 今年的烤巧克力月饼跟往年的食谱做了少许调整，饼皮不会那么干。效果还不错，等3天月饼回油了，饼皮比较软。月饼内陷用了提拉米苏莲蓉和金沙，有非常浓厚的巧克力香味，很有独特的味道！
- 材料：
- 115克 普通面粉
- 20克 无糖巧克力粉 （我用valrhona可可粉）
- 90克 糖浆
- 45克 花生油 （我用玉米油）
- ½茶匙 碱水
- 210克 提拉米苏莲蓉(买现成的），分成等12份，约22克克一份，搓圆
- 做法：
- 把糖浆，碱水和玉米油充分混合均匀。
- 将面粉和巧克力粉过筛在大碗里，中间挖个洞倒入混合好的糖浆，用橡皮刮刀拌成软面团，盖上保鲜膜放置一旁休息15分钟。然后将面团分成12份，
- 将金沙13克 包入莲蓉里（17克）=30克，搓圆。然后包入饼皮里，
- 再搓成圆形状，粘上少许粉。压入月饼模里，扣出排在烤盘上（底部铺纸）。
- 放入预热烤箱170度C，烤10分钟，取出去待冷15分钟，再放入烤箱，烤约13-15分钟即可。
- 待月饼完全凉后，装进盒子里。等月饼回油后(越3天)，就可以切块享用了。**不须要涂蛋液**
- 我是用50克的模型，莲蓉馅比较少。可用75克模型多放加一点莲蓉会比较好看。
- **烤箱温度和烘烤时间务必根据自家烤箱来定
The post Chocolate Mooncake with Ferrero Rocher 金沙巧克力月饼 appeared first on Anncoo Journal.
Source: https://www.anncoojournal.com/chocolate-mooncake-with-ferrero-rocher/
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