The original debut - Cantonese raw coconut latte soft moon cake

Today I share with the babies a self-use, private sale of a single raw coconut latte soft moon cake recipe, this recipe I made 63 grams of moon cakes, is a 4:6 ratio, skin 24 grams, 35 grams, sandwich 5 grams, you can make 18 or so 63 grams of moon cakes, this time the practice does not need to brush the egg liquid, no need to bring it out halfway, bake it directly, fast and trouble-free. Last year, the people in my baking skirt kept shouting for the recipe, and it was only now that it came out, and I saw that I quickly locked the recipe to avoid getting lost and not finding it ❗

Ingredients

CrustIngredients

TopRoastedAll-PurposeFlour 210 g

CoconutFlour(CoconutMilkPowder) 15 g

CoffeePowder 7—10 g

CocoaPowder 5 g

InvertSyrup 150 g

PeanutOil 50 g

SoapWater 4 g

Filling

Rawcoconutlattefilling 630 g

ChocolateCoins 90 g

Cooking Instructions

I was going to write last year, but then I was busy doing good deeds peanut mooncakes, and I forgot about it, and I have been lying in the draft box to sleep , and today I finally took the time to send it out to meet with you.
Pour the syrup, peanut oil, and water together and beat it with a whisk until it is thick.
Pour the flour, coconut flour (coconut milk powder), coffee powder, cocoa powder into a syrup bowl.
Use a spatula to press and mix evenly without dry powder, or directly grasp and pinch with your hands without dry powder, the basin is light, the face light is not sticky, cover with plastic wrap, and go to divide the filling.
Divide the filling into 35 grams, knead the round and set aside.
Break open the chocolate coin and weigh 5 grams per piece.
Take a filling and wrap it in the chocolate coin to close the circle
Wrap and cover with plastic wrap
Divide the skin into 24 grams, knead the round and flatten the filling, close the mouth, knead the round, put it into the mold and press it into a baking sheet. (The oven is preheated at 200 degrees in advance when wrapping, and baked at 185 degrees when baking)
The tiger's mouth is rounded
Put it into the mold and press it. (The oven is preheated at 200 degrees in advance when wrapping, and baked at 185 degrees when baking)
Put it in the middle layer of the preheated oven, bake at 185 degrees for about 18 minutes, and then observe the color and status of the moon cakes, and the surface will show your favorite color.
If the filling is wet, bake it for about 6 minutes for about 6 minutes, then take it out and cool for a few minutes, and then bake it for about 12 minutes to avoid cracks (each oven has a different temper, and the time and temperature are for reference only)
The freshly baked moon cakes are relatively soft and hot, and when they are not hot, they are transferred to the cold net to cool thoroughly, packed in a bag, and sealed with oxygen absorber for preservation.
When it came out of the oven, I couldn't help but cut one and ate it, the taste was invincible and delicious
Boxing with other mooncakes to give away.
It also looks good in a separate box.
The top baked Chinese dim sum flour used this time is very malleable, and it is easy to wrap without waking up, (the amount of flour used in different crusts can be appropriately adjusted to increase or decrease Â±10 grams)