Tiramisu Cocoa Baked mooncakes提拉米苏可可烤皮月饼

I wanted to bake this Tiramisu Cocoa Baked mooncakes few years ago but I didn't... 😅 Finally, I baked it this year!! Yeah, it's nice!

I like the tiramisu filling has added some crushed walnut. It added some nutty flavour. 😘

Tiramisu Cocoa Baked mooncakes提拉米苏可可烤皮月饼

巧克力月饼皮材料：

普通面粉 225克

无糖巧克力粉 35克 

转化糖浆 170克

花生油 50克

碱水  1茶匙

苏打粉 1/8茶匙

馅料：莲蓉提拉米苏 30克 X 24份

（一半的分量馅料我加了一些核桃碎）

[做法]

1）将液体材料用木棍搅轻轻拌均匀，然后筛入巧克力粉和面粉。混合均匀，放置让面团休息至少30分钟。

2）面团不太粘手后，把面团分成24份，每份约20克。搓圆。

3）皮压扁，包入搓圆的馅料，搓圆，把它放入模型里压出形状。放在铺了烤纸的烤盘上。

4）放入预热后的烤箱以160 - 170度，烤10分钟（可以发现月饼皮开始干没有油光）然后取出放置一旁待冷，

约10-15分钟，再放入烤炉继续烤10-15分钟至熟即可。

小小分享：

* 这月饼表层无需涂抹蛋液。可省工了。

* 无需等待几天回油才吃。冷却后就可以吃了。

* 如果感觉面团粘手难以操作，可以在手上涂少许的油。那就好好捏了。

* 建议用好的巧克力粉烘烤，效果会更好。

* 烘烤半途取出休息了，再继续烘这不会使月饼爆裂。

所以必须操控自己家里的烤箱状况和决定时间和烘烤温度。

* 对于开始学做月饼的朋友们，必须用对材料。上烘焙店选购再仔细看好材料。

*碱水（这不是做碱水粽子的）和糖浆（这是转化糖浆）这两种材料一定要对。

转化糖浆可以购买，也可以自己预先准备（做法和说明请按：这里）

好的糖浆收藏久一点的比较好。颜色会约久的越深。

* 煮好的糖浆要确定是否Ok了，可以把糖浆滴在清水里，如果不易散的，就是可以了。

Chocolate mooncake crust :

Plain flour  225g

Unsweetened chocolate powder 35g

Golden Syrup 170g

Peanut oil 50g

1 teaspoon of lye

1/8 teaspoon of baking soda

Filling: Lotus Seed Tiramisu 30g X 24 servings

(I added some chopped walnuts for half of the filling)

Method:

1) Stir the liquid material gently with a wooden stick, and then sift in the chocolate powder and flour. Mix well and let the dough rest for at least 30 minutes.

2) After the dough is not too sticky, divide the dough into 24 portions, each about 20 grams. Rub round.

3) Flatten the skin, wrap it with rounded fillings, round it, and put it into the model to make a shape. Place it on a baking sheet lined with baking paper.

4) Put it in the preheated oven at 160-170 degrees, bake for 10 minutes (you can see that the mooncake crust is beginning to dry and not shine), then take it out and let it cool.

About 10-15 minutes, put in the oven and continue to bake for 10-15 minutes until cooked.

Little sharing:

* There is no need to smear egg liquid on the surface of this mooncake. Can save labor.

* No need to wait a few days for the oil to return before eating. You can eat it after cooling down.

* If the dough is sticky and difficult to handle, you can apply a little oil on your hands. Then squeeze it well.

* It is recommended to bake with good chocolate powder, the effect will be better.

* Take out the baking halfway and rest, and then continue to bake it will not burst the mooncakes.

Therefore, you must control your own oven conditions and determine the time and baking temperature.

* For those who are starting to learn to make mooncakes, the right materials must be used. Go to the bakery shop to buy and then take a closer look at the materials.

*Alkaline water (this is not for making lye rice dumplings) and syrup (this is inverted syrup) must be right.

The inverted syrup can be purchased or prepared by yourself (please click here for the method and instructions)

A good syrup is better to store longer. The color will become darker for a while.

* To determine whether the cooked syrup is Ok, you can drop the syrup in clean water. If it is not easy to disperse, it is fine.

Recipe copy & paste from: Butter, Flour & Me, the heart of love

Happy Baking!

Recipe copy & paste from：Butter,Flour & Me 爱的心灵之约

Happy Baking！