Chocolate Cheese Coconut Mooncake

Yi Xiaobao Cantonese style mooncake pre-mixed powder 120g	Hershey's Chocolate Spread 120g
Peanut oil 32 grams	Cocoa powder 3 grams
Filling ingredients as follows	Cream cheese 100 grams
Coconut 100 grams	Eggs 50 grams
Butter 32 grams	Milk 30g
Cranberry 40g	Cooked glutinous rice flour 28 grams
White sugar 40g

How to make chocolate cheese and coconut mooncakes

Step 1

Get the ingredients ready.

Step 2

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

Step 3

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

Step 4

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

Step 5

Chop the cranberries in advance and add them.

Step 6

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

Step 7

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

Step 8

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

Step 9

Divide the rested 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.

Step 10

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

Step 11

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

Step 12

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

Step 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.

Step 14

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

Step 15

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

Step 16

Wrap all the mooncakes.

Step 17

After installing French Baker’s 50g mooncake mold, choose your favorite pattern.

Step 18

Roll the ball into an oval shape and put it into the mold. Press the 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.

Step 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.

Step 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.

Step 21

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

Step 22

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

Step 23

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

Step 24

Finished product picture

Step 25

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Step 26

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Step 27

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Step 28

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Step 29

Finished product picture Chocolate Cheese Coconut Mooncake Recipe

Tips: 1. If there is no pre-mixed flour, use ordinary all-purpose flour. The other quantities remain unchanged and no water is needed. 2. It is not recommended to remove the cream cheese filling. It is really delicious. If you don’t like creamy things, then there is no need to make this mooncake. Make it with another recipe. 3. This chocolate mooncake does not need to be brushed with egg wash, nor does it need to be sprinkled with flour in the mold. If you are not confident about your craftsmanship, then sprinkle with flour or roll a ball with flour. The baked result will not be so beautiful. 4. Be sure to spray water before putting it in the oven. Don't say that some recipes don't spray water. If you follow my recipe, then do it my way. Don't ask why. 5. The baking temperature and time are determined by your own oven. The bottom fire of my oven is 20 degrees higher and the upper heat is 10 degrees higher, so the temperature cannot be copied. The fillings are basically cooked. As long as The mooncake is considered cooked when the outer skin is cooked, but if you bake it for 10 minutes, the mooncake skin is not yet set, so it needs to be baked for at least 18 minutes.