Thursday 28 August 2014

Baked Chocolate Mooncakes 巧克力烤皮月饼 (中英食谱教程)

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. :)

Baked Chocolate Mooncakes 巧克力烤皮月饼

(Recipe adapted from here, here and here)

Ingredients 食材:(makes twelve 50g moulds and six 125g moulds,可做12个50克月饼模和6个125克月饼模)  

225g Plain flour (I used 100g plain flour and 125g superlite flour) 
36g Unsweetened cocoa powder
170g Sugar syrup (I used golden syrup)
50g Peanut oil (I used corn oil)
1tsp Alkaline water
tsp Baking soda (I omitted this) 

225克 普通面粉 我用100克中筋面粉和125克低筋面粉)
36克 无糖可可粉
170克 糖浆 (我用转化糖浆)

50克 花生油 我用粟米油) 
1小勺 碱水
⅛小勺 苏打粉(我没放)

Ingredients for making mooncake crust

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

830克 纯莲蓉 (我在新加坡的广祥泰店铺买了低糖莲蓉陷,哈密瓜莲蓉馅和白桃莲蓉馅, 每粒月饼都包裹了两种陷。)
40克 烤瓜子仁 

Method 做法:

1. Mix the sugar syrup, corn oil and alkaline water together until well combined.


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.


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 )

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.)


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.


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. 


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 free and food service grade) to handle the dough.

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. 

4. This moon cake can be eaten immediately for a crisp taste or you can let it rest for 3 to 5 days to let the skin soften. (回油) just like any traditional moon cake. (I personally prefer a softer crust and love the texture after it has soften for 3 days. )
4。月饼从烘炉取出后, 放晾就可以享用或放置室温3~5天回油*后,饼皮软了, 味道更佳。


5. The reason for using alkaline water is that it can neutralize the acidity of the golden syrup and helps the mooncake to brown nicely when baked. It also makes the dough more stretchable and improve the taste and texture of mooncake.  
5。做月饼要放碱水的原因是因为可中和转化糖浆中的酸性, 不然饼皮会很难上色。碱水也可以帮助饼皮蓬松起来, 增加口感。

6. Golden syrup has a strong moisturizing effect, thus able to keep the mooncake skin soft.

7. Home baked mooncakes can be stored in the room temperature and to be consumed within 2 weeks. 

For more mooncake recipes 其他月饼食谱:

1. Click here for Shanghai Mooncake 上海月饼
2. Click here for Fish Doll Mooncake 简易鱼儿公仔饼
3. Click here for Healthy Purple Sweet Potato Snowskin Mooncakes 健康紫薯冰皮月饼
4. Click here for Healthy Snowskin Mooncakes 健康全天然材料冰皮月饼
5. Click here for Rainbow Snowskin Mooncakes 彩虹冰皮月饼
6. Click here for Baked Custard Mooncakes 酥皮奶黄月饼
7. Click here for Watermelon Shaped Pastry Mooncake 西瓜造型月饼
8. Click here for Cheesy Shanghai Mooncakes 芝士上海月饼

9. Click here for Baked Mooncake with Mandarin Peel Red Bean Paste 陈皮红豆沙烤皮月饼

This post is also linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY and hosted by Diana from Domestic Goddess Wannabe

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”

© Copyright 2014


MiMi Bakery House said...

我也爱你的巧克力月饼。。。These mooncakes looked so lovely & dovey and yummy!!! 1 Chocolate please!!! ^^

Little blue said...


Karen Luvswesavory said...

Hi Cheryl, these lovely ♡我爱你♡ chocolate mooncakes meant for your the other half and 'untouchable' ... hee hee can he really finish all? So lovely dovey ♡

LY's Kitchen Ventures said...

Hi sis! Think we made these dark beauties on the same day!!
Beautiful mooncakes you have! :)
Btw, love the heart-shaped moulds!

Kimmy said...

Another lovely mooncake from you. Looks so pretty and the fillings looks yummy too. Bookmarked, thanks for sharing.

向日葵葵 ~ Sunflower Grace said...

Last night, I also baked a second batch of this mooncake preparing to give them away for family and friends.
Your mooncake are pretty and the fillings are unique too.

Baking Taitai said...

Thanks Charmaine, do help yourself but not the heart-shaped ones hor...that's for my darling. ;p

Baking Taitai said...


Baking Taitai said...

Yes he can, Karen. These are 50g ones and we share share, he take one bite, I take one bite...haha!

Baking Taitai said...

Really? Hi-5!!! I love the heart-shaped moulds the best too!

Baking Taitai said...

Thanks Kimmy, hope to do your 公仔饼soon!

Baking Taitai said...

Thanks Grace, these chocolate mooncakes are really nice and I love the small ones with Xingjiang rock melon fillings especially!

Fion said...

谢谢妳支持我家的bestRecipes活动 ^^

Victoria Bakes said...

i want the 我爱你one!!!!! can can???

ann low said...

Cheryl, 我也爱你。。。你的chocolate mooncakes! :D

DomesticGoddessWannabe said...

Cheryl, your mooncakes are simply beautiful! Love the dark dark colour!

Baking Taitai said...


Baking Taitai said...

No No No!!! 那是给我爱人的。。。哈哈哈!

Baking Taitai said...


Baking Taitai said...

Thanks Diana! Thank God the lighting was good that day, otherwise the photos would have come out orlulu cannot see any print at all..haha!

lena said...

yes, the chocolate ones are very popular among our blogger friends..and am so tempted to make some :)

Melinda said...


It really looks great. Pls advise whether to use sweetened or unsweetened cocoa powder.

Baking Taitai said...

Lena, waiting to see yours soon!

Baking Taitai said...

Hi Melinda, I have used unsweetened cocoa powder. I have only mentioned unsweetened in the Chinese recipe, will update this in the English recipe.

Melinda said...

Thanks for the update.
I have tried the recipe. A few of the Mooncakes cracks and all of the bottom part seems like burnt (so dark). Pls advise.

Baking Taitai said...

Hi Melinda, this is due to baking at too high a temperature, every oven has different thermostat, you will have to adjust the temperature and timing accordingly. If a few of the mooncakes crack, this is due to hot spots in your oven. said...

Hi, i've tried this recipe… may i know why the skin crack after the resting process? Please advice, thank you (=

Baking Taitai said...

Hi, most probable cause is the dough was not cling wrapped tightly during resting period causing it to dry up and therefore crack.