Appreciate the Mid-Autumn Festival and enjoy reunion ~ [Chocolate Cheese Coconut Mooncake]

Overview

I’m used to eating traditional Cantonese, Soviet and Beijing-style mooncakes. Let’s try some new mooncake flavors. Last year, I saw a lot of people making chocolate and coconut mooncakes. But I didn’t eat chocolate and coconut before. I have a bottle of chocolate sauce and coconut at home, which happens to be about 100 grams. Cream cheese, after combining all the ingredients, both the crust and the filling are quite good. I am very satisfied. Even I, a person who did not eat coconut and chocolate before, like it. This mooncake is a delicious dish that cannot be missed for chocolate and coconut lovers!

Tags

• pastries
• baking
• home cooking
• mid-autumn festival
• autumn recipes
• butter
• cantonese style mooncake pre-mixed powder
• chocolate spread
• cocoa powder
• coconut
• cooked glutinous rice flour
• cranberry
• cream cheese
• peanut oil
• white sugar
• whole egg liquid
• milk

Ingredients

Steps

1. 1 Get the ingredients ready.

   

2. 2 Put milk, cream cheese, butter, and sugar into a milk pot.

   

3. 3 Heat over low heat while stirring until completely melted and then turn off the heat.

   

4. 4 When the temperature is not too hot, add the coconut paste.

   

5. 5 Chop the cranberries in advance and add them.

   

6. 6 Stir evenly and add the glutinous rice flour that has been fried in advance.

   

7. 7 Mix well and spread, let cool and then add 50 grams of whole egg liquid.

   

8. 8 Mix thoroughly, cover with plastic wrap or lid and let stand for 10 minutes.

   

9. 9 Divide the resting filling into 30g pieces and roll into balls. The total filling is 393g. Divide it into 13 pieces and put it in the refrigerator for later use.

   

10. 10 Place Hershey's chocolate spread and peanut oil in a container and stir until emulsified.

    

11. 11 Add the Yi Xiaobao Cantonese mooncake premix powder and cocoa powder without sifting.

    

12. 12 Mix well with a spatula, put it in a plastic bag and let it sit for 1 hour.

    

13. 13 Divide the rested pie crust into 20g pieces, roll them into balls and place them in a baking pan. There are 13 pieces in total. Cover them with plastic wrap and give your daughter a few extra grams to play with.

    

14. 14 Take a chocolate cake crust and flatten it, then add the cheese and coconut filling.

    

15. 15 Use the thumb of your left hand to slowly push up to wrap the filling.

    

16. 16 Wrap all the mooncakes.

    

17. 17 Install French Baker's 50g mooncake mold and choose your favorite pattern.

    

18. 18 Roll the ball into an oval shape and put it into the mold. Press the surrounding sides flat. There is no need to sprinkle flour into the mold. If you are not good at it, you can sprinkle flour or roll the ball into flour.

    

19. 19 Press the mooncake mold downwards and use a little force to push out the mooncake greens. All the mooncakes are ready and put into the gold plate.

    

20. 20 Preheat the oven in advance to 170 degrees and lower the heat to 150 degrees for 10 minutes. Spray the mooncake greens with water.

    

21. 21 Bake in the middle rack of the preheated oven for 20 minutes.

    

22. 22 Take out the baked mooncakes, let them cool and then bake them overnight or store them in a sealed container.

    

23. 23 The color is very oily after the oil returns overnight, and I like the smell very much.

    

24. 24 Finished product pictures

    

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