Looking for a delicious and festive treat? Look no further than these Chocolate Coconut Cranberry Mooncakes! This recipe is not only simple to follow, but it also guarantees success, making it perfect for novice bakers.
A Symphony of Flavors: Chocolate Coconut Cranberry Mooncakes
Imagine a delightful dance on your taste buds, a harmonious blend of rich chocolate, the comforting sweetness of coconut, and the delightful tang of cranberries. This isn’t just a dream; it’s the reality of Chocolate Coconut Cranberry Mooncakes, the perfect treat to celebrate any occasion or simply indulge in a moment of pure deliciousness.
These mooncakes are more than just a dessert; they’re a culinary adventure. The contrasting textures – the soft, melt-in-your-mouth filling cradled in a slightly firm, chocolatey crust – create a symphony of sensations with every bite. The rich cocoa aroma mingles with the subtle sweetness of coconut, and the bursts of tart cranberries add a touch of playful surprise.
But what truly sets these mooncakes apart is their simplicity. This recipe is designed for baking novices, ensuring success even for those new to the kitchen. With clear instructions and readily available ingredients, you can create these delectable treats in no time, impressing your family and friends with your baking prowess.
So, are you ready to embark on this flavor journey? Read on for the detailed recipe and discover the magic of Chocolate Coconut Cranberry Mooncakes!
Ingredients
For the Coconut Cranberry Filling:
- 2 Eggs
- 55g Sugar
- 200g Whipping Cream
- 20g Corn Starch
- 30g Milk Powder
- 150g Desiccated Coconut
- 50g Dried Cranberries
For the Chocolate Dough:
- 100g Hershey’s Chocolate Syrup
- 20g Oligosaccharide (or liquid honey)
- 40g Salad Oil
- 128g Cake Flour
- 12g Cocoa Powder
- Mold: 50g mooncake mold
Instructions
Prepare the Coconut Cranberry Filling:
- In a bowl, whisk together eggs, sugar, whipping cream, corn starch, milk powder, desiccated coconut, and dried cranberries.
- Pour the mixture into a pot and heat over low heat, stirring constantly.
- Continue cooking until the mixture thickens and becomes non-sticky, about 5-7 minutes.
- Remove from heat and stir-fry for a final minute to ensure even cooking.
- Transfer the filling to a plastic wrap, wrap tightly, and refrigerate for at least 1 hour, or freeze for 30 minutes and then refrigerate for an additional hour.
Make the Chocolate Dough:
- In a bowl, whisk together chocolate syrup, oligosaccharide (or honey), and salad oil until well combined.
- Sift the cake flour and cocoa powder into the wet ingredients and mix with a spatula until a dough forms.
- Knead the dough for a few minutes until smooth and elastic.
- Wrap the dough in plastic wrap to prevent drying and set aside.
Assemble and Bake the Mooncakes:
- Divide the chilled filling into 23g portions and roll each portion into a ball.
- Divide the chocolate dough into 20g portions and roll each portion into a ball.
- Flatten each dough ball and place a filling ball in the center.
- Wrap the dough around the filling, pinching the edges to seal.
- Gently shape the filled dough ball into a smooth mooncake shape.
- Lightly brush the mooncake with water and place it in a preheated oven at 180°C (350°F) for 20 minutes.
Cool and Enjoy:
- Let the mooncakes cool completely at room temperature. They will be soft at first, but harden as they cool.
- Store the mooncakes in an airtight container for 1-2 days. As the oil returns to the dough, the mooncakes will soften and become even more delicious.
Tips
- For a richer chocolate flavor, use dark chocolate syrup instead of Hershey’s syrup.
- You can adjust the amount of dried cranberries to your taste.
- If you don’t have a mooncake mold, you can use a cookie cutter to shape the mooncakes.
- Enjoy your homemade Chocolate Coconut Cranberry Mooncakes and share them with your loved ones!
