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.
自从我两年前制做了三合一即溶白咖啡口味月饼后就一直没时间再做任何尝试，直到上个星期庆祝中秋节的前几天才再次制作月饼。

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.
我从马来西亚购买了几包现成月饼馅料，唯一缺乏的就是咸蛋黄。在雅加达里相当困难能买到咸蛋黄除非您打算购买全蛋然后取出咸蛋黄而丢掉蛋清。仅此如此，我们家中成员对于月饼口味偏向甜中带咸，为了取代咸蛋我便从网络寻查不同月饼种类结果还是选择了采用奶油乳酪来取代那份咸味。

If you are interested, you may visit this site for the original version as I have made some adaptations in this posting.
我已从原著的食谱上做些修改成这道月饼食谱，您若想尝试原来的版本的话可以从记载的博客里找到。

Happy baking!
祝您有个愉快的烘焙日！

巧克力乳酪月饼
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.

将材料A混入碗，混合拌匀糅合成面团。覆盖保鲜膜冷藏隔夜松弛。

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.

首先把B里的奶油乳酪，莲蓉馅各自分割成16等份，搓圆。然后取出一份莲蓉馅球压成圆片把奶油乳酪馅球置入中间，用莲蓉馅包住奶油乳酪馅球，轻轻地收口，然后放在掌心揉圆。重复同样做法把其余的15份馅料完成。搁置待用。

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

桌面上撒些糖粉，将饼皮面团分割成60克等份，搓圆。

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.

先把一份月饼皮料压成圆片然后把莲蓉乳酪馅球包入，将月饼皮面团轻轻向上推使其紧紧包裹住莲蓉乳酪球，最后将面皮封口，轻轻揉圆。以防止粘月饼模及月饼外皮裹撒些糖粉，敲出多余糖粉。

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.

将面团放入饼模内，慢慢用力压入模。脱模后摆在铺了油纸的烤盘内。重复同样做法把其余的15份月饼完成即可。

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.

把烤盘置入已预热至200C度的烤箱，中层，烘烤10分钟，出炉后立刻在表层喷洒一些水。

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

再放入烤箱继续以190C度烘烤10分钟后即可离火。

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.

等月饼彻底晾凉后，放入密封袋中收藏两天待其回油以让饼皮稍微软化即可品尝。

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

吃不完的月饼最好置入冰箱以保质乳酪的品质。

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

White Coffee Mooncakes......almost traditional but not

Last year was a really busy year for me as I traveled more than I ever did throughout my entire life. For a non working full time housewife, I considered myself lucky and blessed to have the luxury of  traveling to lots of beautiful holiday destinations and shopping freely without having to worry about my other half's restraint.  Ironically, the desire to shop for luxury goods and traveling no longer appeal to me but rather, I started to enjoy the simplicity of life and having less. 

I begin to relish in the freedom of lesser attachments. Ultimately, when the day comes we would still depart this world empty handed, like the way we arrived when we were born. With that realization in mind, I slowly learned to let go of the years of accumulated negative emotional feelings which I willingly trapped myself into. Once I change my perception of people, seeing the goodness in each person rather than through the lens of my ego, I begin to feel less agitated and are at peace finally.

There are still so many wonderful truth to unfold and beautiful people to meet. No matter how bad a person is, there is still goodness in them. Anyway, back to the subject of this recipe, traditional mooncake. Two weeks ago, I found a packet of green bean lotus paste among my baking supplies which was intentionally bought for the making of mooncake last year. Obviously I was too busy and not around during that time to make good the packet of lotus paste. Instead of waiting for the  arrival of this year's mooncake festival, I launched into a pre-festive baking mood to revisit the making of home made mooncake.

While making the skin/ crust, I discovered that corn syrup can also be used to in place of the golden syrup which is a stipulated active ingredient. It wasn't deliberate but I was late to notice the depleting state of the golden syrup at home and I was already in the midst of preparation. Thankfully, the corn syrup also helps to bind the flour intact for the fillings and shaping.

The use of 3-in-1 instant white coffee mix was a deliberate move as I wanted to enhance the flavor of the mooncake.  As for the salted egg yolks, I had to buy the raw preserved salted eggs and remove the yolk and steam it together with some soy sauce and sesame oil for 10mins. Another precious lesson learnt through youtube on  how to cook and prepare the salted egg yolks.

White Coffee Mooncake
Recipe adapted from 花前月下by Alan Ooi

Ingredients
(Good for 14-15 pcs of 100g Mooncakes)

For the Skin (A)
200g Low Protein Flour
25g (1 Packet) of Super 3-in-1 White Coffee Mix
160 Golden Syrup (I use 70g Golden Syrup and 90g Corn syrup)
42g Canola Oil
4ml Alkaline Water

For the Filling / Paste (B)
1kg Mung Bean Lotus Paste (Store bought)
3 Tbsp Melon Seeds

Salted Egg Yolks (optional)

Egg Wash (for coating)

Instructions

Combine all ingredients (A) and mix to form a smooth dough. Cover with cling wrap and chill in the fridge for 2 days.

Mix melon seed with lotus paste (B) until even. Divide filling into 75-80g each and shape them round. Set aside.

Dust work table with flour. Divide dough into 35g each and shape them into round balls.

Flatten dough and place filling onto center of dough. Wrap dough over the filling and shape into round ball. Dust some flour into the 6cmx6cmx3.5cmH square mooncake mould as well as coat the wrapped rounded dough with flour.

Firmly press the ball into the mould and gently knock / press out (depending on the type of mould you use) the mooncake and place them on the tray laced with preferably, non stick baking mat or parchment paper.

Lightly spray sprinkles of water onto the mooncakes before baking. Bake in a preheated oven of 175C degrees for 10 minutes.

Remove the baking tray from oven and allow the mooncakes to cool completely between 10-15 minutes before applying egg wash onto the top.

Transfer the mooncakes back into the oven and bake again for another 13-15 mins until golden brown.

Store the mooncakes in a air tight container for minimum 2 days for 回油 mooncakes to soften before serving.

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

This post is linked to Cook Your Books Event #24hosted by Joyce of Kitchen Flavours