Crust Mooncake Syrup 112 grams
Peanut oil 42 grams Jianshui 2 grams
Dark Chocolate 35 grams All-purpose flour 165 grams
Cocoa powder 15 grams Cranberry coconut filling
Eggs 2 White sugar 50 grams
Light cream 210 grams Coconut 150g
Butter 20 grams Cornstarch 20 grams
Milk powder 35g Cranberry 100 grams
Cantonese Chocolate Lotus Paste Mooncake-Brownie Cake Recipe Cantonese-style chocolate coconut mooncake - the texture of brownie cake, coconut Rich and delicious! Recipe 1

Step 1

Mooncake fillings: Melt the butter in water. The warm water should not exceed 60 degrees. Just melt it slowly. High temperature will separate the oil and water. Cantonese-style chocolate coconut mooncake - the texture of brownie cake, rich coconut fragrance and super delicious! Illustration of how to do it 2

Step 2

Add eggs, light cream, and sugar together and mix well Cantonese-style chocolate coconut mooncake—the texture of brownie cake, coconut Rich and delicious! Recipe 3

Step 3

Add coconut, cornstarch, milk powder, dried cranberries and stir, finally add melted butter and stir evenly. Cantonese-style chocolate coconut mooncake—the texture of brownie cake, coconut Rich and delicious! Recipe 4

Step 4

Pour it into a non-stick pan and stir-fry over high heat until the silicone spatula does not stick to it. It will be ready in a few minutes. Cool for a while, seal and refrigerate until ready. Cantonese-style chocolate coconut mooncake—the texture of brownie cake, coconut Rich and delicious! Recipe 5

Step 5

Mooncake skin: Stir the mooncake syrup and water evenly, add peanut oil, and stir evenly again. Melt the chocolate over water and add it. Stir evenly. Add the sifted all-purpose flour and cocoa powder and stir evenly to form a smooth dough. You can wear disposable gloves. Do not knead the dough. Just fold it a few times and it will become smooth. Wrap it to keep it fresh. Let the noodles rest for 15 minutes. Cantonese-style chocolate coconut mooncake - the texture of brownie cake, coconut Rich and delicious! Recipe 6

Step 6

The filling is 40g each and the skin is 35g each, a total of 75g. (Refrigerate or freeze a few more fillings for later use)Cantonese-style chocolate coconut mooncake—the texture of brownie cake, coconut Rich and delicious! Recipe 7

Step 7

Place the pie crust on the kneading mat, press it into a round piece with a spatula, and wrap it with the filling. Stick a little dry powder into the mold and press to release. Cantonese-style chocolate coconut mooncake - the texture of brownie cake, coconut Rich and delicious! Recipe 8

Step 8

Do it all Cantonese-style chocolate coconut mooncake - the texture of brownie cake, coconut Rich and delicious! Recipe 9

Step 9

Spray water mist on the surface and bake in the oven Cantonese-style chocolate coconut mooncake - the texture of brownie cake, coconut Rich and delicious! Recipe 10

Step 10

First bake: Preheat the oven to 200 degrees and bake at 200 degrees for 8 minutes to set. Cantonese-style chocolate coconut mooncake - the texture of brownie cake, coconut Rich and delicious! Recipe 11

Step 11

Take it out to cool, spray with water mist and put it back in the oven to continue baking. (Bake twice to prevent the crust from cracking)Cantonese-style chocolate coconut mooncake—the texture of brownie cake, coconut Rich and delicious! Recipe 12

Step 12

Second baking: Preheat the oven to 200 degrees and bake at 180 degrees for 10-12 minutes. Cantonese-style chocolate coconut mooncake—the texture of brownie cake, coconut Rich and delicious! Recipe 13

Step 13

The house is filled with fragrance! Sweet taste! Cantonese-style chocolate coconut mooncake - the texture of brownie cake, coconut Rich and delicious! Recipe 14

Step 14

So delicious! The skin is crispy when it comes out of the oven, and it tastes better when the oil softens. Cantonese-style chocolate coconut mooncake—the texture of brownie cake, coconut Rich and delicious! Recipe 15

Step 15

Let cool and then seal and package. Return to oil after 2-3 days before eating! Cantonese Chocolate Lotus Paste Mooncake – Brownie Cake Cooking Techniques

1. When melting butter or chocolate, the temperature of the water should not exceed 60 degrees. High temperatures will separate the oil and water. Use coconut oil instead of butter to fry the stuffing for a more fragrant flavor. 2. It’s also delicious to replace the cranberries in the filling with diced orange peel! 3. When pressing the mold, just use a thin layer of dry powder. If it sticks too much, it will make the skin look white and unsightly.