Wednesday, September 13, 2006

Chocolate moon cake

Please note that I've added in some melted chocolate into the dough and a slight increase in the flour and I find it more yummy this way, so I edited it a little.



Ingredients for skin:

120 gm. cake flour
25 gm. Butter
50 gm. icing sugar
30 gm. melted chocolate
1 no. egg
15 gm. cocoa powder
1/4 tsp. vanilla essence
1/4 tsp. cinnamon powder
1 Tbsp. fresh milk
1/8 tsp. Bicarbonate of soda

1 Kg. of Lotus paste
60 gm. chocolate chips
60 gm. melon seeds - toasted
some salted egg yolks - knock the eggs, take the yolks, rub with some rice wine then bake for 5 mins.

Method:

(1) Mix butter, icing sugar till well mixed.
(2) Add in beaten egg , mix thoroughly then add in fresh milk and mix again.
(3) Add in vanilla essence and melted chocolate.
(4) Sift the flour , cocoa powder, bicarbonate of soda, cinnamon powder together and then add into the butter mixture and mix till it becomes a dough. If the mixture is too soft, put into the fridge to let it harden a little.
(5) For fillings, mix the lotus paste, chocolate chips and melon seeds together. Divide the fillings according to the size of your mould, e.g. about 120 gm.
(6) For skin, weigh about 40 gm. skin, wrap up the lotus paste filling , press into moon cake mould and then knock it out from the mould. Place onto baking tray.
(7) Bake at 180C for about 20 mins or till cooked.

30 comments:

Anonymous said...

WOndering how it taaste like? The combination of chocolate n salted egg yolk is really new to me. :p

Jen said...

woohoo....... finally chocolate mooncake!!! eewwww...

yochana,

what brand of cocoa powder do u suggest? i want something sweet and very 'chocolate' but yet, not too sweet until it feels sickening after 2 bites. any suggestions?

btw, do u use the normal wooden mould for this too? or plastic mould? thanks!

another q, what oven are u using? built in type? i'm on a lookout for oven so i can bake my own! currently only can do yam mooncake.

oh ya lastly, if i buy ready made lotus paste, which co do u suggest? sun lik (or is it sun-lit) again?

yochana said...

Hi Jen,

I used the wooden mooncake mould to make this chocolate mooncake.

Buy the lotus paste from Sun Lik or Kwong Cheong Thye. Both are equally good.

For good cocoa powder that not too sweet, opt for Varlhorna cocoa powder but it's very expensive. Get Van Houten cocoa powder. It's very fragrant.

I use Ariston oven... good for home use or Eka oven. My Ariston oven is not built in so I have to get a carpenter to make a box for it.

rgds

Ariel said...

Hi yochana, Do u sell your mooncakes? If can, i wld like to order your mango n yam mooncakes.Do u hv durian flavour as well?

Ariel said...

Huh?? Or they are not for sale??

Food Craze said...

hi yochana,
can i check where to buy wooden mooncake mould?
and oso where is the places u mentioned to buy lotus paste : sun lik and kwong cheong thye?
thks
me very tempted to try ur chocolate mooncake :)

yochana said...

Wooden moon cake moulds can be bought from Sun Lik at No. 33, Seah Street, Tel: 63380980 (next to Raffles Hotel) or Phoon Huat. Lotus paste can be bought from Kwong Cheong Thye, 63 Lorong 27, Geylang Off Sims Avenue. Tel: 6748 0128

rgds.

Jen said...

yochana! i need urgent help!
i bought Lotus paste from Sun-Lik. leave them at my mum place because i dont have a fridge yet. I was told by owner i must put it in fridge as its not airpacked. so i put durian lotus paste in normal compartment and the lotus ones in veget compartment. should i put all of them in normal compartment? i put lotus in the veget compartment because once i checked with my teacher and she said dont put lotus paste in fridge. will give out water. but it seem unhealthy to me to put them in the open. what should i do now? thanks!

yochana said...

jen,

don't panic. It's better not to put lotus paste in the fridge unless the packet is open and you don't intend to make it for some time. Your teacher is right, it gives out water and when you make your mooncake, it won't be nice.

rgds

Jen said...

yea its in those 'packet' where the uncle just 'dig' 1kg out and put in the normal clear plastic bag. and i dont intend to do it until 1wk plus later. how now? sobsob. so my mooncakes wont be nice anymore? :(

yochana said...

Dear Jen,

don't sob....not to worry. Since it's already in the fridge, leave it there until you make to make it. It's not a big problem though...thaw it before making and if there's water vapour, just wipe it off with a paper kitchen towel.

rgds

Jen said...

yochana

do u think its a good idea for me to heat up the paste after i get it out from fridge? i'm using induction cooking so i can actually use very small heat like 01 to heat up. 01 can be used to melt chocolate,cheese etc without burning them.

yochana said...

This is posted by jen:

yochana

do u think its a good idea for me to heat up the paste after i get it out from fridge? i'm using induction cooking so i can actually use very small heat like 01 to heat up. 01 can be used to melt chocolate,cheese etc without burning them.

yochana said...

jen,

Pls do not heat up your lotus paste. It will turn oily. Just thaw it will do.

rgds

Jen said...

wa luckily i asked. phew. Thanks for yr reply! Really prevent me from 'acting smart' and making mistakes :P

btw, i went to check out on oven. conventional ones like those built in types are too big for my kitchen. i saw panasonic microwave oven. it can work as oven but temperature only from 110-220degree celsius. Do u have any idea of bakery items going beyond 220 degrees? Thanks!

btw the melted chocolate, which one do u use (sun lik)? the one thats like rectangular in shape and packed in a clear plastic? or any brands to recommend for chocolate?

Jen said...

hiya yochana
hopefully u can reply me by 9pm today. getting the lotus paste from mum today. i just saw yr receipe and its cake flour. what is cake flour?

i have hk flour, wheat starch, plain flour, gao fen. is it any of these flour? because sometimes the flour like have different name. oh ya i also have tapioca flour. none of them is equivalent to cake flour? thanks!

Jen said...

oh ya i forgot to ask, whats the procedure of baking the melon seeds? for how long and temperature? thanks!

yochana said...

Jen,

bake your melon seeds for about 10 mins at 175C. Watch while baking so that it will not get burnt. This is only a rough guide. If it turns golden brown...then it's ready.

rgds

yochana said...

Jen,

cake flour can buy from NTUC (Prima cake flour) or just use Plain flour will do.

rgds

Sandra said...

Hi Yochana,

Can we eat the chocolate moon cake straight away or do we have to wait a few days like the traditional moon cake?

Thanks.

yochana said...

Hi,

This chocolate mooncake can be eaten straightaway.

rgds

Jas said...

Hi Aunty Yo,

Good day to you! Just wanted to check with you, what's the purpose of rubbing salted egg with rice wine before baking?

How about for traditional moon? The treatment for salted egg is it the same as this (rub with rice wine and bake for 5 min)?

thanks!

yochana said...

Hi Jas,

Rubbing sesame oil or wine is to take off the smell from the egg yolk. This method applies to all mooncakes.

rgds

Jas said...

hi aunty ,

thanks alot! Good night!

regards

Anonymous said...

hi aunty,can i know do we need to wash the salted egg yolks first before baking? thx

Aunty Yochana said...

Hi anonymous,

some ppl like my mum wash it but I don't. I prefer to make it free from the egg white and rub it with wine.

rgds

Jas said...

Hi aunty yo,

i tried baking these last night. My dough turned sticky very quickly even after i put them into the fridge. Is that normal?

Btw, i really admire your patience and energy. Because i had never baked so often in my life until recently (baking mooncakes for friends and relatives), i feel so tired after baking mooncakes for 3 days. And to think that you bakes everyday.. two thumbs up for u!! How did u do that?

Btw, as promised to show you my mooncakes, i have put them all up on my blogs. But i think some of them are underbake.. :P

Thanks alot for your advice on my baking!

regards,
Jas

Aunty Yochana said...

Thumbs Up Jas, your mooncakes looks so pro. All standing straight and tall.

rgds

Jas said...

hi aunty yo,

thank you for visiting my blog! I am so happy!! It's like having a star visiting me :P

Thanks for your kind comments. But i will never say enough, i only "Dare" to bake mooncake because of a kind "Cyber Advisor" like yourself. A Million thanks! And good night!

Anonymous said...

Hi Aunty Yochana,
I'm new to baking and yesterday i followed ur recipe and tried baking the chocolate mooncake.
The result was that the chocolate skin was very dry and hard and in the process of baking, the skin cracked. The base was also burnt.
Can you advise what could be the problem? Could it be that I haf to use a lower temperature?
Do I haf to spray water on the mooncake b4 baking them?
During preheating of the oven, do I leave the tray in the oven?

Thank you for answering to my quiries. :)