チョコレートムーンケーキ

チョコレートムーンケーキ

[Music] [Music] Okay. And time for the Chinese Moon Festival. Today I’m going to show you how to make a chocolate moon cake. It’s filled with coconut and mangoes. I hope you’ll enjoy this. Let’s get started. For the chocolate moon cake crust, we need the following ingredients. We have here flour, cocoa powder. We’re using berials. You have uh chocolate. We’re going to melt the chocolate. We’re also using berials. Then we have honey, oil, and of course, nihya. Let me melt the chocolate first. All right, let’s put together first the oil. I’m just using regular cooking oil. And then we have honey. You mix this until it’s uh well incorporated. Like you will see no separation of the oil from the honey. And then when making the moon cake skin, you need liya. Liya will make the skin chewy and soft. So let’s mix it together. For this recipe, make sure your ingredients are weighed because it needs to be exact. This is the melted chocolate, the barrels uh chocolate which I melted. You can use bark, you can use milk, you can use semieet. So mix this together. Let’s add in the cocoa powder. [Applause] This is also berial’s cocoa powder. You mix it very very well before you add the flour. All right. Then we have the flour. Once you add the flour, of course, it will start to thicken. When you make this recipe, you have to make the skin ahead of time. You can do this overnight or you can do this one or 2 hours before. If you use this immediately, the skin will break when you fill this. So, we want to avoid that. So here, once it gets to this consistency, you mix this by hand. You don’t need gloves because we’re still going to cook this. So it’s just like this until it’s smooth. You don’t have to knead it like you need bread. Let me put it here so you can see. [Music] Only until it’s smooth. It will not stick to your hands because of the oil. Once you get it to look like this, this is good. Okay. So, let’s cover this. Let’s set it aside for 1 hour. If you can do 2 hours, better. In the meantime, we’ll cover this and then we’ll prepare the filling. For the filling, we need cream. I use allpurpose cream. Then, we have eggs. sugar, powdered milk. I use full cream powdered milk, cornstarch, dried mangoes. You can replace this with cranberries. You can replace this with raisins. You can replace this with nuts, anything that will go with our main ingredient, which is the desicated coconut. Okay, let’s turn on the heat. All you have to do is cook this until everything binds. You can also use candied uh pineapple or dried pineapple. Don’t use fresh. Don’t use anything fresh here. You can use as I said raisins, cranberries, uh whatever you have which is candid and we’ll go with uh the desicated coconut. Of course, aside from this, you can make you can use other fillings like you can use which is the traditional moon cake, but as I said, I want to make something different today. So, we just cook this until it starts to firm up. Make sure your filling is not runny. Otherwise, you’ll have difficulty putting them inside the skin. So, our binder here is corn starch and eggs. Okay, this is done. All right. So, let’s cool this. And once this is at room temperature, we will start filling. And by that time also, the dough has rested. Here I portion the uh filling. Okay, this is 20 g. If you use this kind of mold, this is about uh 1 and 1/2 in. This will fit uh 20 g. All right, you can buy the molds online. So now I will divide this. I’ll divide this into portions also 20 g and then we continue with the rest. We’ll now fill the dough. This is 20 g. 20 g. 22 is fine. Okay. We will make about 18 pieces. By the way, I did not oil my hands. The oil came from the dough. So press it thin forming like a cup. And then put the filling in. Push it down. Then slowly stretch this. Anyway, if you see any portions where there’s a hole, you can see the filling. You can always patch it up. So, this is not difficult. Okay. So, slowly push it in. So, you cover the filling. This is what I mean. See, you can take a small portion here and patch it there. All right. And then roll this. That’s when the oil comes out and your hands have natural lubricant. See? Okay. Let’s make another one. Don’t roll it out because if you roll it out, it’s going to break. So, you just press like that. Okay. And then put it in. Then push slowly push the filling in and push the skin up or out. See, this is what I mean. Okay. All you have to do is just pinch it. See, you can’t see it anymore. And then let’s just take some of this and patch it here. Press it into the mold so that the design you don’t need to grease the mold. Okay? Just make sure you press it well so that the design will be uh shown. Then press this out. To be successful in making this, please follow the uh proportion of the ingredients to the letter. Please do not make any variation or any deviation until you have mastered the recipe because if you add too much of one ingredient, it will either break or it will uh melt and then the design will be gone completely. Okay. All right. Here. So here, this is the one that we made uh earlier. Always keep it covered while you are making the rest because we don’t want the skin to dry out. Just before you bake it, if you’re not ready to bake, make sure you cover it with plastic. All right? So that it does not it’s not exposed to air. And just before baking, you spray this. I’m going to heat the oven and I’ll get back to you. [Music] The oven is ready. So, we need to bake this. Spray the top with water just to give it a little moisture. Not too much. All right. And then we’ll bake this at 320° for about 15 to 20 minutes. Here is our chocolate moon cake. I want to add after you bake this, you’ll notice it’s hard. The skin is hard. What you’re supposed to do is you age or you cure this for 2 days, at least 2 days, but make sure you wrap it when you age or cure. The curing stage and the wrapping will soften the skin, right? So, you do not eat this on the day it’s made. Storage life is about 1 month and it should be wrapped. Here is the cross-section of the uh moon cake. So, you can see it’s a very nice combination, the white uh and the yellow of the mangoes with the chocolate. But as I said, you can vary the filling. [Music]

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Link to my other videos:
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