Summing up my Mooncake Finale with these Extra Dark Chocolate Mini Mooncakes with Chocolate Lotus Paste.
Well, these Extra Dark Chocolate Mini Mooncakes came about as I intended to make some Chocolate Mooncakes.
But because I had bought a 1-kg extra dark cocoa powder without knowingly, thinking that it was the normal chocolate cocoa powder.... So I was STUCK with these extra dark cocoa powder and so it explained these mooncakes I have today... :P
Even though they were so dark, they (Hubby, & the girls) were very excited with these Dark Chocolate Mooncakes. It had a very strong dark chocolate aroma and these chocolate lotus paste that I had bought from Phoon Huat was very tasty.
We couldn't wait for the mooncakes to "return oil/回油", and we cut one to try once it was cooled...
Everyone was waiting by the side while I was cutting the mini mooncake into four...and very quickly the hands grabbed a quarter once sliced... So I needn't explained further???
And these Dark Chocolate Mooncakes would be the girls' Teachers' Day Gift.
And here, wishing everyone an advance Mid-Autumn Festival!!!
Dark Chocolate Mini Mooncakes with Chocolate Lotus Paste
Recipe adapted from 花前月下 by Alan Ooi
(yield about 24 mini mooncakes)
230g plain flour 230克普通面粉
30g extra dark cocoa powder 30克黑可可粉
170g golden syrup 170克糖浆
50g canola oil 50克油
1 tsp alkaline water 1茶匙砚水
1/8 tsp baking soda 1/8茶匙苏打粉
840g chocolate lotus paste 840克黑巧克力莲蓉
Method 作法 :
1. Mix the golden syrup, canola oil and alkaline water in a small mixing bowl. Put the flour into a mixing bowl, make a well in the flour and pour the syrup in and mix as you pour the syrup. Mix until you get a dough and set aside for 30 minutes. Divide into 24 portions of 20 grams each.
2. Divide the chocolate lotus paste into 24 portions of 35 grams each.
3. Flatten the pastry dough and wrapped the filling in. Press it into the mooncake mould. Tap lightly to de-mould. Arrange the mooncakes on the baking tray.
4. Bake in a preheated oven of 140C for 12-15 minutes. Remove and cool for about 15 minutes, egg-wash the top and sides. Continue to bake at 160C for 10-15 minutes until golden brown.
Total weight of mooncake is 55g ( 20g pastry skin, 35g filling)
月饼重量 55克 （饼皮20克，馅料35克）
Egg wash : Mix 1 yolk plus 1 tablespoon water
蛋洗 : 混合1个蛋黄加1汤匙水
You can click here for the previous Mooncakes Recipes I have tried:
Do link back to MiMi Bakery House if you have used any information as published in this blog.
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe, Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.
This post will also be linked to Best Recipes For Everyone August Event : Mooncakes, hosted by Fion of XuanHoms' Mom Kitchen Diary