How to make Cantonese-style cocoa almond mooncakes

You take us to a restaurant and we almost drool when we see the delicious dishes. We can also try to make these delicious dishes ourselves. I will now introduce to you the Cantonese cocoa almond mooncakes. After reading this, you can go to the kitchen and make it yourself.

1.1 Remove the skins from the soaked beans.

2.2 Filling: Soak the beans in clean water in advance [preferably overnight].

3.121 Cover the pot. Press for 20 minutes.

4.212 Put it into the pressure cooker and add water to cover the beans.

5. Let it cool down and open the pot. The beans will be very soft.

6. Put into blender and crush.

7.1 Turn off the heat after it becomes thick and add sugar and Lego powder.

8.2 Pour into the wok and stir-fry.

9.1 Add the converted syrup to the soap water and stir until evenly mixed, then add the peanut oil and stir until evenly mixed.

10.2 Stir well. It becomes thicker as it cools.

11. Pour in flour and milk powder.

12. Knead into dough. Wrap the kneaded dough in plastic wrap and let it rest for 1 hour.

13. Take 35 grams of cocoa filling, flatten it and add two almonds.

14. Wrap it and roll it into a round shape.

15. After the dough has rested, divide it into small portions as needed [15 grams, I made 50 grams of mooncakes].

16. Take a piece of pie dough and flatten it with your hands.

17.Put the cocoa filling in the middle of the dough.

18. Use both hands to slowly push the crust upwards to wrap the cocoa filling. After wrapping, it becomes a ball.

19. Sprinkle some flour on the ball and put the ball dough into the mooncake mold.

20. Press the mooncake mold directly on the baking tray to press out the mooncake pattern.

21. Spray some water on the surface of the mooncake and bake it in an oven preheated to 200 degrees. Bake for about 5 minutes. When the mooncake pattern is finalized, take it out and brush the surface with egg yolk water (only the surface, not the sides). Put it back in the oven and bake until it is in the shape of a waist drum and the crust is evenly colored. It takes about 20 minutes to bake in total (the time is for reference only, please adjust according to the actual situation of the oven).

Today’s introduction to Cantonese-style cocoa almond mooncakes ends here. Have you learned how to make this dish? If you have already learned it, what are you waiting for? Go home and try it out, and add more delicious dishes to your own table!