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Chocolate Mooncake
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For
mooncake pastry:
300g
golden syrup 3/4
tbsp alkaline water 75ml
corn oil 1
tsp chocolate essence 1/2 tsp coffee essence Sift
twice: 375g
plain flour 25g cocoa powder To
make egg glaze, mix well and strain: 1
egg yolk 1/2
tbsp water Large pinch of salt
Method: Combine
golden syrup, alkaline water and corn oil in a mixing bowl, then
set aside for 4-5 hours. Blend
in essences and fold in sifted dry ingredients. Mix into a dough
and set aside again for another 4-5 hours. Divide
pastry dough into small 45g balls. Flatten dough and wrap durian
filling. Dust wooden mould lightly with flour and put in
dough-wrapped filling. Knock out and place mooncakes on slightly
greased trays.
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