Chocolate Mooncake # Mooncake Series # 3_R3 “New Varieties of Mooncake”

golden syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey is a natural sweetener, while corn syrup is more affordable.

chocolate ganache

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate is lower in sugar, while chocolate chips are often less expensive.

red bean paste

🥗Healthier: sweetened adzuki beans

💰Cheaper: homemade red bean paste

Homemade paste can save costs and control sweetness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds nutrition, while cake flour can be cheaper.

Sift all-purpose flour and cocoa powder into a mixing bowl.

Add golden syrup, lye water, and vegetable oil to the dry ingredients.

Mix until a smooth dough forms, then cover and let it rest for 30 minutes.

Prepare the filling by mixing red bean paste with chocolate ganache until well combined.

Divide the dough into equal portions and flatten each piece into a disc.

Place a spoonful of the filling in the center of each disc.

Wrap the dough around the filling, sealing it well, and shape it into a ball.

Dust the mooncake mold with powdered sugar and press the filled dough ball into the mold.

Carefully remove the mooncake from the mold and place it on a baking sheet.

Repeat the process with the remaining dough and filling.

Chill the mooncakes in the refrigerator for at least 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens