Mocha Coffee Mooncake

Name: Mocha Coffee Mooncake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 180 g Flour; 130 g Brown sugar syrup; 45 g Corn oil; 2 g lye water; 720g Coffee mooncake filling; 1 piece 85-gram mold

A homemade recipe for Mocha Coffee Mooncake, combining flour, brown sugar syrup and corn oil; baked until golden and tender. Perfect with tea or as a snack.

1 hrNewHard Baking Roast Sweet

Instructions

1
Stir the brown sugar syrup and corn oil together until emulsified, then add lye water and stir evenly.
2
Add the flour and mix evenly.
3
Pie crust? It's done. Cover it with plastic wrap and let it rest in the refrigerator for about 3 hours.
4
After the time is up, take out the dough and divide it into portions of 25 grams each.
5
Divide the coffee mooncake filling into small portions of 60 grams each.
6
Take out a piece of dough and press it thin.
7
Wrap the filling.
8
Reunion.
9
Place into the mold, press out the pattern, and arrange on the baking tray.
10
Do them in order, spray with water, place them in a preheated oven, middle rack, 180 degrees, bake for 20 minutes (first bake for two minutes to set the shape, then cover with foil to prevent it from browning too much).
11
Alright 😁, it's fresh out of the oven.
12
After cooling, store in a sealed container. It tastes even better after 2-3 days when the oil returns.
13
Finished product image.
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Finished product image.
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Finished product image.