Tuesday, October 10, 2017

巧克力乳酪月饼 Cheesy Chocolate Mooncake

After the last attempt at making 3-in-1 instant white coffee flavored mooncakes two years ago, I just didn't have the time to follow up in making another until last week several days prior to celebrating mooncake festival.

I brought a few packets of ready made story bought mooncake fillings from Malaysia and what is missing in the preparation is the salted egg yolks. It is relatively hard to buy salted egg yolks in Jakarta unless you are prepared to buy the entire salted eggs and discard the whites.  Still, we would prefer to have a tinge of savory in our home made mooncake hence I started to google for other possible alternatives. The closest I could find is to incorporate cream cheese into the store bought fillings as an alternative to create the savory touch.

If you are interested, you may visit this site for the original version as I have made some adaptations in this posting.

Happy baking!

Cheesy Chocolate Mooncake

Recipe adapted from here

Ingredients 材料
(Good for 16 pcs of 160g Mooncakes)

For the Skin 饼皮 (A)
560g Plain Flour 普通面粉
80g Cocoa Powder 可可粉
1/2 Tsp Baking Soda 泡打粉
400 Golden Syrup 转化糖浆
100g Canola Oil 菜籽油
2 Tsp Alkaline Water 枧水

For the Filling / Paste 月饼馅料(B)
1.5kg Lotus Seed Paste 现成莲蓉馅料(Store bought市场贩卖)
350g Cream Cheese 奶油乳酪

Directions 做法

Combine all ingredients (A) and mix to form a smooth dough. Cover with cling wrap and chill in the fridge for 1 day.

Divide cream cheese and lotus paste (B) filling into 16 parts each and shape them round. Flatten a piece of the lotus paste ball into a disc and place a ball of cream cheese. Wrap the lotus paste over the cream cheese and roll into a ball. Repeat the same for the balance 15 sets of fillings and set aside.

Dust work table with powdered sugar. Divide dough into 60g each and shape them into round balls.

Flatten dough and place the lotus cream filling onto center of dough. Wrap dough over the filling and shape into round ball. Dust some powdered sugar into the mooncake mould as well as the completed mooncake dough.

Firmly press the ball into the mould then unmould the mooncake onto a baking tray lined with parchment paper. Repeat the same process for the remaining until finish.

Bake mooncakes in the center rack of preheated oven at 200C degrees for 10 mins. Remove from oven and immediately spray sprinkles of water onto the mooncakes.

Transfer the mooncakes back into the oven and bake for a further 10 mins at 190C degrees.

Once the mooncakes have cooled, store them in air tight container for minimum 2 days for the oil to surface to soften the mooncakes before serving.


Refrigerate the leftover mooncakes to maintain the freshness of the cream cheese.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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