I tried my hand at baking my own mooncakes this year for the first time and I chose to make my favourites, chocolate mooncakes. I make my own mooncake skin and I bought ready-made fillings so I don’t waste too much time cooking the fillings.
As it is, making the mooncake dough takes up a lot of time already.
Here’s the recipe I used:
Double Chocolate Mooncake
270g plain flour, double sifted
30g cocoa powder, double sifted
3/4 tbsp alkaline water
295g golden syrup
70ml peanut oil
1 tsp chocolate essence
1 tsp coffee essence
1.5kg chocolate filling (can buy ready made from shops)
1. In a bowl, combine the alkaline water, oil and syrup. Leave for 5 – 6 hours.
2. In another bowl, sift the flour and cocoa powder together. Remember to sift it twice to ensure a smoother dough.
3. Add the essences to the alkaline water, oil and syrup mixture. Stir till well mixed. Fold in the flour mix.
4. Stir till it became like a dough consistency. Leave for another 5 – 6 hours.
5. Form small balls with the dough and flatten it. Add in chocolate filling (about 3 tbsp if medium sized) and wrap it up with the dough.
6. Lightly dust the moulds with flour and then push the ball of dough-wrapped fillings into it. Lightly knock out the moulded pastry onto a greased baking tray.
7. Bake the mooncakes at 180 degrees Celsius for about 12 minutes.
Do note that you can add egg glaze to the mooncakes to add some shine to it but do be careful. Putting too much egg glaze could cause it to look like these:
For the egg glaze:
1. Add egg yolk, a pinch of salt and 1 tbsp water together. Stir till well combined and strain it.
2. Using a brush, lightly brush the strained egg glaze over the tops of the mooncakes.
I hope you enjoy these mooncakes. It is definitely for chocolate lovers!