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.
Blend Hong Kong flour, cocoa powder, melted chocolate + peanut oil and golden syrup together.
Wrap salted egg yolks in a flatten black sesame paste.
Wrap the filling with a flatten chocolate skin dough.
Roll into balls and dust with some flour.
Press firmly into a mould, unmould and place on a lined baking tray.
Bake at preheated oven 180 degrees Celsius for 10 minutes.
Remove from oven and brush with egg wash, then bake for another 15 minutes.
Leave mooncakes to cool down completely before storing into an airtight container. The mooncakes will eventually soften after 3 days.
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