Mocha Blueberry Cheese Mooncake
Mocha mooncake skin: | Chocolate sauce 315g |
Corn oil 90 grams | Low gluten flour 315 grams |
Black coffee powder 15g | Blueberry cheese filling: |
cream cheese 150g | Unsalted animal butter 60 grams |
Eggs 1 | sugar 60 grams |
Milk 60ml | Condensed milk 20 grams |
Cheese slices 3 tablets | Cooked glutinous rice flour 55 grams |
Coconut200 grams | Oily blueberry filling 360g |
Step 1
Make the skin firstStep 2
Put the chocolate sauce and corn oil into a bowl and stir well.Step 3
Mix well.Step 4
Mix low-gluten flour and coffee powderStep 5
Sieve it into a basin and knead it into a ball. It will be sticky, but it will be fine after it relaxes.Step 6
Put the dough into a bag or plastic wrap, seal and let it rest for 1-2 hours.Step 7
Make stuffingStep 8
Put the milk, sugar, butter, cream cheese, and cheese slices into a small pot, cook over low heat until melted and thickened, stirring constantly with a spatula.Step 9
If you don’t have cheese slices, you can leave it outStep 10
Cook until it is smooth and thick and will not scratch on the spatula. At this time, turn off the heat and set it aside to start adding other ingredients.Step 11
Add condensed milkStep 12
Add fried glutinous rice flour and stirStep 13
Add eggs and mix well.Step 14
After mixing, it will be so thick that it can be scraped on a spatula.Step 15
Add grated coconut and mix well to form a dough.Step 16
In order to increase the taste, I specially prepared Shunnan blueberry filling to make a filling, so that the taste is richer. The sweet and sour taste can relieve the sweetness. This blueberry filling is oily, very easy to roll into a ball, and does not stick to your hands. .Step 17
Roll the blueberry filling into 10g pieces and prepare 36 pieces. Roll the coconut filling into 20g pieces and prepare 36 pieces.Step 18
Use a piece of coconut filling to flatten it, wrap the blueberry filling, and then roll it into a ball. The sandwich filling is ready.Step 19
After kneading 36 fillings, we took out the prepared mocha mooncakesDough. 36 pieces of 20g each.Step 20
Flatten the mocha dough ball to wrap the filling.Step 21
Use the tiger's mouth to help close the mouth, so that the cut mooncake skin will not be thin or thick.Step 22
36 pieces packedStep 23
The dough is very smooth and will not stick to the mooncake mold without hand flour. Choose a 50g mooncake mold, put the dough in, press it 3 times, take it out and place it on the baking sheet.Step 24
bakeSpray some water beforeStep 25
Preheat the oven to 170 degrees and 165 degrees, then place the baking sheet in the middle and lower racks of the oven and bake for 20 minutes.Step 26
Don't touch it when it comes out of the oven, it's very soft. Let it cool before moving.Step 27
Cut it open and take a lookStep 28
Place in a bag and keep refrigerated.Step 29
Let it cool down for a day before eating.Step 30
Gifting it to a friend, it looks great! Mocha Blueberry Cheese Mooncake RecipeShunnan blueberry filling is very delicious, recommended!