Chocolate snowskin mooncake ( cinnamon)

As a  new beginner making mooncakes, I was excited to have made this for all my students on Mooncake festival, thinking this would be something they might like...  cute little starbucks pictures on it,  lots of chocolate, nuts and Aussie kids' favourite cinnamonnnn.....!!



For me, I always make my filling and pastry one or two days ahead.  So, it was quite easy to manage mooncake making.

There were a lot of fellow bloggers who made chocolate snowskin mooncakes for the recent festival,  I read so many of it and  decided to use my snowskin mooncake recipe with slight alterations. Tested and tasted along the way as I made this, here's the final product :)

Dark hazelnut is for the centre filling and milk chocolate is part of the pastry ingredients

With a very low heat, I sat my bowl on the pan with one inch water, keep stirring until well dissolved.

Transfer to a  bowl and let it sit in a water bath, to cool completely. Gradually pour into sifted flour and mix well.
Drain through a fine sieve into a pan below.

 Steam for 20 minutes on high heat.
 Scrape paste out when it's done and let it cool a bit and do a quick knead just to bring the paste into a dough shape.
Wrap with cling wrap and store in the fridge for later use ( I kept it overnight).

Here are the main ingredients.
 As you can see, I made a few batches all in one go!

Wrap chopped chunky dark hazelnut choc inside the mung bean paste 

Next, choc pastry wrap over the mung bean paste

With beautiful strong flavour of chocolate and cinnamon......

Ingredients for pastry:
note:  This recipe is tailored for 50g mould ( you may try 30g filling, 20g pastry). I doubled the ingredients for my 100g mould ( 60g filling, 40g pastry).

1.  Milk   250g
2.  Castor sugar  50g
3.  Condensed milk  40g
4.  Rice bran oil  10g
5.  Glutinous rice flour 70g ( not cooked type)
6.  Rice flour  50g
7.  Cake flour  20g
8.  1 tablespoon cocoa powder
9.  1 teaspoon cinnamon powder
10.  milk chocolate bars 50g (for pastry)
11. coarsely chopped dark hazelnut chocolate  ( for the filling)

* prepare some cooked glutinous rice flour for assembling mould.

A good gift for my students

PASTRY
Method:
note:  I am using steaming method which takes one extra step to get mooncake done. Without shortening, minumum oil is used, so it is quite a healthy version.

1.  Combine all sifted flours together.  Set sside.
2.  Using double boiler method ( I sat my bowl on the cooking pan with one inch water,  slow heat) stir, mix and dissolve all ingredients here:  castor sugar, condensed milk, milk, oil, cocoa powder, cinnamon powder and milk chocolate).  Let it cool completely in water bath.
3. Gradually pour into the flours, mix until well combined.
5. Drain through a fine sieve into a pan.
6. Transfer pan to steam on high heat, 20 to 30 minutes ( 20 minutes for mine).
7. When it's done, let it cool down a bit, quick knead just to bring into a dough shape.  Wrap with cling wrap and store in fridge for later use.
8. Weigh 60g filling, 40g pastry each. Wrap chunky choc inside the filling and pastry over the filling each.
9. Place a pastry dough between cling film and roll it out into a thin round slice.
10.  Wrap a ball of filling with the skin, dab it into the cooked glutinous flour prepared.
11. Place it onto the mould and press gently in the corners before pushing the cake out of the mould.

Note: you can do pastry or filling / both one day in advance, just make sure they are wrapped and stored in fridge.

Method for the filling:
Refer to : homemade mung bean paste ( for 50g mould)