攻略日期：2014-08-28
The baked chocolate mooncake is very popular among the blogosphere as I have seen many blogger friends baking this dark beauty recently. Being a great dark chocolate lover, this recipe was immediately added to my long to-bake list. In fact, given priority and moved to the top due to the forthcoming mid-autumn festival which falls on 8 September this year.
After making a batch of healthy Snowskin mooncake (without shortening) last week, I have set aside time to bake these chocolate mooncakes yesterday. I love especially the heart shape ones which says, "I love you" in mandarin. These of course are meant for my the other half. :)
Crust：
225g Plain flour (I used 100g plain flour and 125g superlite flour)
36g Cocoa powder (I used Barry Cacao cocoa powder)
170 Sugar syrup (I used golden syrup)
50g Peanut oil (I used corn oil)
1tsp Alkaline water
1/8tsp Baking soda (I omitted this)
Fillings：
830g Lotus paste (I used a mixture of low sugar pure lotus paste, rock melon paste and white peach paste from Kwong Cheong Thye and wrapped each mooncake with 2 types of lotus fillings.)
40g Roasted melon seeds
材料：(可做12个50克月饼模和6个125克月饼模）
饼皮：
225g 普通面粉 （我用100克中筋面粉和125克Superlite 低筋面粉）
36克 无糖可可粉 (我用 Barry Cacao 可可粉）
170g 糖浆
50g 花生油 （我用玉米油)
1tsp 碱水
1/8tsp 苏打粉（我没放）
馅料：
830克 纯莲蓉 (我用在广祥泰买的低糖莲蓉，哈密瓜馅和白桃馅, 每个月饼都包裹了两种口味。）
40克 烤瓜子仁
Method 做法：
1. Mix the sugar syrup, corn oil and alkaline water together until well combined.
1。把糖浆，碱水和玉米油混合均匀。
2. Sift flour and cocoa powder into the liquid mixture. Use a rubber spatula to mix into a soft dough. Cover with a cling wrap and let it rest for 30 minutes to an hour.
2。将面粉和巧克力粉过筛加入搅拌均匀的液体材料，用橡皮刮刀拌成软面团，然后将面团用保鲜膜盖好休息至少30分钟或1个小时。
3. Meanwhile, mix the lotus paste well with melon seeds, divide into portions and roll into balls. (I used half fillings for 50g moulds (12 portions x 30g) and half for 125g moulds. (6 portions x 85g)
** I wrapped each mooncake with 2 types of lotus fillings. (see photos below)
3。莲蓉馅和烤瓜子仁混合均匀后，平均分块，搓圆。（我用一半做50克模 （12份 x 30克），另一半做125克模 （ 6份 x 85克 ）
**每个月饼我包裹了两种口味。（看下图）
4. Divide the dough into equal portions and roll into balls. (I used half to make 50g ones and half to make 125g ones, thus I have divided the dough into 12 portions of 20g each and 6 portions of 40g each.)
4。把面团分成小份，搓圆。（我用一半面团做50克的月饼，另一半做125克的月饼所以把面团分成12份20克的，6份40克的。）
5. Wrap in the lotus paste, roll it into a ball. Dust with some flour and press firmly into mould. Unmould the moon cakes and placed it on a baking tray lined with baking paper.
5。包入馅料，搓圆，粘上少许粉，再把它放入模型里压出形状。月饼扣出模，放在铺了烤纸的烤盘上。
6. Bake at preheated oven 170 degree Celsius for 10 minutes before removing from the oven to cool for about 15 minutes. (This is to prevent cracking on surface) Then put it back into the oven to bake at 170 degree Celsius for another 10-15 minutes. (For my brandt oven, I selected the traditional function and bake at 160 degree Celsius for 10 mins, rested before returning to oven to bake at 170 degree Celcius for 12 minutes.)
6。放入预热后的烤箱以170摄氏度，烤10分钟，取出放一旁待冷15分钟 （预防月饼爆裂）再放入烤箱继续以170摄氏度烤10-15分钟即可。（我用160摄氏度先烤10分钟，取出休息后，再以170摄氏度烤12分钟。）
7. Leave moon cakes to cool down completely before storing in an airtight container.
7。待月饼完全凉却后，装进密封盒子里。
Notes 笔记:
1. If you find the dough a little sticky to handle, you may rub some oil on your hands for easier handling. I wore a pair of vinyl glove (powder free and food service grade) to handle the dough.
1。如果感觉面团粘手难以操作，可以在手上涂少许的油。比较好捏。我选择戴上无粉，适合食品用的手套。
2. Do use a premium cocoa powder for a better taste.
2。建议用上等的巧克力粉来烘烤， 味道会更加。
3. This mooncake does not require any egg washing.
3。这月饼表层无需涂抹蛋液。
4. This moon cake can be eaten immediately for a crisp taste or you can let it rest for 3 days to let the skin soften. (回油) just like any traditional moon cake.
4。月饼冷却后就可以吃了，或可以等3天后月饼回油，再享用。
5. Home baked mooncakes can be stored in the room temperature and to be consumed within 2 weeks.
5。自制烤月饼可以在室温下收藏，并在两星期内享用完。
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