A contemporary take on a classic mooncake recipe, the fusion of dark chocolate, salted egg yolk and sweet black sesame offers an incomparable taste, mouthfeel and texture. This is definitely a keeper for all mooncake enthusiasts.
Yields1 Serving
Ingredients
5 g cocoa powder
85 g Hong Kong flour
1 ½ alkaline water
35 g aged golden syrup
20 g dark chocolate, melted
20 g pure peanut oil
Fillings
150 g ready to use lightly sweetened black sesame paste
4 egg yolks, cooked and divide to 8 smaller yolks
Egg Wash
20 g egg yolks
60 ml water
5 g golden syrup
MAKING OF MOONCAKES
11 g black sesame paste x 6
25 g chocolate skin dough x 6
9 g divided salted egg yolks x 6
Instructions
TO MAKE SKINS
1
Blend Hong Kong flour, cocoa powder, melted chocolate + peanut oil and golden syrup together.
WRAPPING OF MOONCAKES
2
Wrap salted egg yolks in a flatten black sesame paste.
3
Wrap the filling with a flatten chocolate skin dough.
4
Roll into balls and dust with some flour.
5
Press firmly into a mould, unmould and place on a lined baking tray.
6
Bake at preheated oven 180 degrees Celsius for 10 minutes.
7
Remove from oven and brush with egg wash, then bake for another 15 minutes.
8
Leave mooncakes to cool down completely before storing into an airtight container. The mooncakes will eventually soften after 3 days.
- Tags: #cake
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